Buffalo Chicken Veggie Bake

Buffalo Chicken Veggie Bake

I’m not one to toot my own horn, but in all seriousness, this is amazing.  Friday night is Buffalo Chicken night at our house, and this recipe was something I threw together with what I had on hand in a crazed moment of desperation and creativity. It has moved up the ranks to one of our all time favorite meals. It’s cheesy, spicy, packed with veggies, and as I mentioned before, amazing.

Buffalo Chicken Veggie Bake


Buffalo Chicken Veggie Bake
Container count per serving: 1½ green, ½ red, ½ yellow, ¾ blue, 2¼ tsp.

INGREDIENTS

  • 6 cups cooked broccoli and cauliflower, chopped and seasoned with salt and pepper (I used a bag of frozen mixed broccoli and cauliflower)
  • 1½ cups seasoned and cooked chicken, shredded (I seasoned mine with the 21 Day Fix’s All Purpose Seasoning and also Blackened Seasoning
  • 2/3 cup red onion, chopped
  • ¼ cup hot sauce (I used Frank’s Red Hot)
  • ¼ cup flour, plus 2 tbsp. flour (divided)
  • 1 cup unsweetened almond milk
  • 1 cup shredded 2% cheddar cheese, divided
  • ½ cup plain Greek yogurt
  • 3 tbsp. olive oil
  • ½ tsp. ground mustard
  • 1 tsp. sea salt
  • ¼ tsp. pepper

DIRECTIONS

  1. Preheat oven to 350 degrees. In a casserole dish, add veggies, chicken, and 2 tbsp. flour and mix together.
  2. Heat 2 tbsp. of oil in a sauce pan over medium high heat. Whisk in the flour. Let cook for a few minutes, whisking occasionally to prevent burning, until the flour turns a caramel color. Add in the salt, pepper, and ground mustard.
  3. Whisk in the almond milk so that it thickens, then add half of the cheese and mix until well combined.
  4. Remove from heat and mix in the Greek yogurt and hot sauce.
  5. In a small saute pan, heat remaining 1 tbsp. of oil over medium heat. Add the onion and cook until caramelized, about 5 minutes.
  6. Add the onions to the sauce, and then pour the sauce mixture over the chicken and veggies. Stir to combine.
  7. Top with remaining ½ cup shredded cheese and bake for 15-20 minutes, or until cheese has melted.

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14 Comments on “Buffalo Chicken Veggie Bake

  1. Just tried this and it was delicious. I will definitely be making again! It tasted like I was eating the dip!

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  2. How do you decide on the container amounts? I am new to 21 day fix (day 3!) and I’d like to learn how to translate recipes I already make into containers……for example, where does the flour, the 1 cup cheese and the 1 cup almond milk fit in?

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  3. Pingback: Buffalo Chicken Veggie Bake (21DF) | Rick's Cookbook

  4. I think it would probably be too such for your little one. You could just leave the hot sauce out, or even maybe substitute BBQ sauce instead.

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  5. About how much is one serving? I understand it makes 4 servings.

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  6. They are pretty generous servings… If I had to guess I’d say it’s about 2 cups of food. It fills your plate, that’s for sure!

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