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Buffalo Chicken and Vegetable Casserole

Check out the Buffalo Chicken and Vegetable Casserole calories and how many carbs in Buffalo Chicken and Vegetable Casserole. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Main Dishes

Main Dishes
 
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 311 (16% DV)
Fat: 17g (27% DV)
Carbohydrates: 9g (3% DV)
Protein: 30g (61% DV)
Ingredients:  Makes 5 servings (5 each)
1-3/10  lb.
 
 
3  cups
 
1/2  cup
 
10  ounces
 
1/3  cup
 
1/4  cup
 
1/2  teaspoon
 
1/2  teaspoon
 
1/2  teaspoon
 
1/2  teaspoon
 
1/2  teaspoon
 
1  teaspoon
 
1-3/10  cups
 

Tip: Click on the ingredient links to learn the nutritional information for all the Buffalo Chicken and Vegetable Casserole ingredients. The serving size for any ingredient in Buffalo Chicken and Vegetable Casserole may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:  
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.
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