INGREDIENTS:

• 1 ½ lbs. chicken breast, cooked and shredded (3 heaping cups cooked)
• 1 Tbsp. cooking fat of choice
• 3 cups cauliflower rice, fresh
• 1 cup butternut squash, diced
• 1 small red bell pepper, diced
• 1 medium yellow onion, diced
• 1½ tsp. garlic powder (or 3-4 garlic cloves, minced)
• 1 tsp. dried parsley
• Dash of salt and pepper
• 3/4 cup Buffalo Sauce (sugar free)
• ⅓ cup veganise (or homemade mayo)
• 2 whole eggs
• Sliced green onion

INSTRUCTIONS:

1. Preheat oven to 375ºF. Grease a 9 x 13 casserole dish and set aside.
2. In a large pan over medium-high heat, add oil. Once oil is hot, add the cauliflower rice, butternut squash, red pepper, yellow onion, garlic powder, dried parsley, and a dash of salt and pepper. Sauté, stirring occasionally, until onions are translucent and veggies are partially cooked through - about 10-12 minutes. Adjust heat as necessary. Transfer to the casserole dish.
3. While veggies are sautéing, in a bowl, combine the buffalo sauce, mayo and eggs.
4. In the casserole dish, mix together the veggies, chicken and sauce. Spread out evenly.
5. Bake uncovered for 20-25 minutes or until center is set.
6. Remove from oven and drizzle with additional buffalo sauce, sliced green onion and black pepper. Serve hot with a salad or side of greens.