1
Preheat oven to 375
2
Season with salt and pepper then cook the chicken then shred it/ chop it up (I used the insta pot- 7 minutes).
3
Saute the vegetables with salt and pepper (I used the insta pot once the chicken was done, and left the broth from the chicken in there to sauce the vegetables in). Leave them a little firm because they will cook more.
4
Spray a casserole dish with avocado oil.
5
Combine the mayo, kefir, hot sauce, and spices in a bowl.
6
Add all ingredients to casserole dish, mix, cover, and bake for 20 minutes. Note: I used frozen cauliflower rice and cooked it in the bag before adding it in. If it is not pre-cooked, you may need to cook the casserole for longer.
7
Optional garnish- green onion.