Buffalo Chicken Casserole (Dairy-Free)

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– 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

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Sauté Onions

Off-white Section Separator Next add avocado oil to a warm pan and sauté chopped onions until they are translucent. Rounded Banner With Dots 1

Making the sauce

Off-white Section Separator Rounded Banner With Dots Then add in the coconut milk, buffalo sauce, and beans. Let simmer for a few minutes. 2

Blend Sauce

Off-white Section Separator Rounded Banner With Dots After simmering, transfer into a high-speed blender. Blend until the mixture is smooth and creamy. 3

Putting it all together

Off-white Section Separator Rounded Banner With Dots 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. 4

Baking

Off-white Section Separator Rounded Banner With Dots 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. 5

Serving

Off-white Section Separator Rounded Banner With Dots When the casserole is done cooking, sprinkle chopped bacon pieces on top with fresh parsley. Serve hot! 6

Buffalo Chicken Casserole (Dairy-Free)

FRESH WATER PEACHES FULL RECIPE