Buffalo Chicken Bake

Ingredients

• Canned Chicken (14 oz)
• Mirepoix (340 g)
• Cauliflower Rice (340 g)
• Organic Chickpeas and Lentils Pasta, Shells (112 g)
• Chobani Nonfat Plain Greek Yogurt (150 g)
• Redhot Buffalo Wings Sauce (4 fl oz)
• Egg (2 medium)
• Cheddar Cheese (56 g)
• Classic Ranch Yogurt Dressing, Classic Ranch (60 g)

Instructions

1. Preheat the oven to 350 degrees. Spray an 8 x 8” baking dish with cooking oil spray.
2. Add drained chicken, mirepoix, cauliflower rice and cooked pasta to a large mixing bowl. If using frozen mirepoix and cauliflower rice, break it up using a spoon or your hands so there are no big chunks before adding to the mixing bowl.
3. Add Greek yogurt and buffalo sauce to a small mixing bowl and mix until well-combined.
4. Scramble eggs in a small bowl.
5. Add creamy buffalo sauce and eggs to chicken mixture and combine until everything is well-coated. Spoon chicken mixture into baking dish and flatten using a spatula.
6. Bake for 25 minutes. Remove from the oven and top with shredded cheese. Bake for an additional 10-15 minutes or until the cheese has melted.
7. Remove from the oven and let cool for 5 minutes. Drizzle with ranch dressing upon serving.