Ingredients

Ingredient	amount
Chicken	1.5 lbs, cubed
Olive Oil	as needed
Celery	1/2 cup diced
Carrots	1/2 cup diced
Cottage Cheese	16 oz
Buffalo Sauce	1/4 cup
Garlic	2 cloves
Dried Dill	1/2 tsp
Dried Parsley	1/2 tsp
Onion Powder	1/4 tsp
Celery Salt	1/4 tsp
Salt	1/2 tsp
Black Pepper	1/4 tsp
Cayenne	optional
Cauliflower Rice	12 oz frozen
Green Onion	1/3 cup chopped
Shredded Cheddar	1 cup
Ranch Dressing	optional

Steps

Step 1: Preheat oven to 350°F; optionally dry brine chicken.

Step 2: Blend cottage cheese, buffalo sauce, garlic, dill, parsley, onion powder, celery salt, salt, pepper, and cayenne until smooth.

Step 3: Heat oil; cook cubed chicken with celery and carrots until golden.

Step 4: Thaw cauliflower rice and squeeze out excess moisture.

Step 5: Combine blended sauce, cooked chicken mixture, green onion, and cauliflower rice in baking dish; mix to coat.

Step 6: Cover with foil and bake 20 minutes.

Step 7: Remove foil, add shredded cheddar, bake uncovered 10 minutes, then broil until golden.

Step 8: Top with extra buffalo sauce, ranch, and green onion or parsley before serving.

Nutrition

calories: 410

protein_g: 32

fat_g: 24

carbs_g: 10

sodium_mg: 980

notes: Estimated from typical casserole components; actual depends on buffalo sauce and cheese brands.