Buffalo Chicken Casserole (Dairy-Free)

Fresh water peaches

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Ingredients

– 1+½ Pounds Chicken Breast – 15 Ounces Great Northern Beans Any white beans will work! – 13.5 Ounces Full Fat Coconut Milk – 2 Cups Cauliflower Rice, Fresh or frozen! – 5 Strips of Bacon – 3-4 Cups Baby Spinach – ⅓ Cup Buffalo Sauce – 1 Sweet Onion, Chopped – 2 Jalapeño, Chopped – ½ Tablespoon Avocado Oil, You can also use coconut oil or olive oil. – ½ Teaspoon Salt

Fresh water peaches 

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Sauté Onions

Next add avocado oil to a warm pan and sauté chopped onions until they are translucent.

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Making the sauce

Then add in the coconut milk, buffalo sauce, and beans. Let simmer for a few minutes. 

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Blend Sauce

After simmering, transfer into a high-speed blender. Blend until the mixture is smooth and creamy.

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Putting it all together

Add chopped chicken breast, half of the chopped jalapeño, spinach, cauliflower rice, and sauce into a large bowl. Stir together until the ingredients are evenly coated with sauce.

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Baking

Transfer the mixture into a medium sized casserole dish. Add the rest of the chopped jalapeño on top. Bake at 350 degrees for 35 minutes.

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Serving

When the casserole is done cooking, sprinkle chopped bacon pieces on top with fresh parsley. Serve hot!

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Buffalo Chicken Casserole (Dairy-Free)

FRESH WATER PEACHES