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
Container count per serving: 1½ green, ½ red, ½ yellow, ¾ blue, 2¼ tsp.
- 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
- Preheat oven to 350 degrees. In a casserole dish, add veggies, chicken, and 2 tbsp. flour and mix together.
- 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.
- Whisk in the almond milk so that it thickens, then add half of the cheese and mix until well combined.
- Remove from heat and mix in the Greek yogurt and hot sauce.
- In a small saute pan, heat remaining 1 tbsp. of oil over medium heat. Add the onion and cook until caramelized, about 5 minutes.
- Add the onions to the sauce, and then pour the sauce mixture over the chicken and veggies. Stir to combine.
- Top with remaining ½ cup shredded cheese and bake for 15-20 minutes, or until cheese has melted.