Step 1

Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray.

Step 2

In a large mixing bowl, combine the shredded chicken, buffalo sauce, ranch dressing, mayo, chopped green onions, spices, chopped banana peppers, and yellow onions. Mix well until everything is evenly coated.

Step 3

NOTE: If you are using frozen cauliflower rice, it is really important to cook it first then add to a cheesecloth to remove any additional moisture. If you skip this step, it will result in a very wet casserole and it won’t set properly. If you can, I recommend getting the cauliflower rice or chopped cauliflower fresh in the produce aisle.

Step 4

Add the cauliflower rice to the chicken mixture and stir until well combined. Transfer the mixture to the greased baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese over the top of the casserole.

Step 5

Place the casserole in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly.

Step 6

Once done, remove the casserole from the oven and let it cool for a few minutes before serving.

Step 7

Garnish with drizzled ranch, buffalo sauce and additional chopped green onions.