Recipe of the Week 01/10: Buffalo Chicken Casserole

Yields 4 Servings: 



  1. Preheat the oven to 375 F.
  2. Heat a large skillet over medium heat with the olive oil. Add the carrots, onions, and bell pepper. Sprinkle with garlic powder, dried parsley, salt, and pepper. Cook a few minutes until translucent about 4 minutes. Add the thawed cauliflower rice to the skillet. Stir and cook another 4 minutes.
  3. In a large mixing bowl, whisk together the egg whites, buffalo sauce and Greek yogurt. Mix the shredded chicken in the bowl then stir in the veggies.
  4. Transfer to a baking dish and bake uncovered 22-25 minutes. Remove from the oven and serve immediately!


Adapted From:


Nutritional Facts: Per Serving: Calories: 243, Fat 9 g, Saturated Fat 1 g, Cholesterol 73 mg,
Carbohydrates 11 g, Fiber 3 g, Sugar 5 g, Protein 30 g 

Brianna Lawless, MS, RDN

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