I’m not one to toot my own horn, but in all seriousness, this is amazing. 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 – see recipe below)
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.
21 Day Fix All Purpose Seasoning:
4 Tbsp Onion Powder.
2 Tbsp Garlic Powder.
2 Tbsp Mustard Powder.
3/4 tsp Dried Thyme.
3/4 tsp ground black pepper.
1 Tbsp sea salt (I use Pink Himalayan Salt)