Prepare for Heat: Preheat your oven to 375°F. Lightly grease a 9x13 casserole dish and set it aside.
Sauté the Garden: In a large skillet over medium-high heat, add the olive oil. Once it's shimmering, toss in the cauliflower rice, carrots, peppers, onions, and spices. Sauté for about 10–12 minutes until the onions are translucent and the veggies are tender-crisp.
Whisk the Sauce: While the veggies soften, grab a medium bowl and whisk together your buffalo sauce, mayo, and eggs until it’s all creamy and well-mixed.
Assemble the Dish: Move those sautéed veggies into your casserole dish. Stir in the shredded chicken and pour that buffalo mixture right over the top. Give it a gentle toss so every bit is coated, then smooth it out into an even layer.
Bake to Perfection: Pop it in the oven uncovered for 20–25 minutes. You’ll know it’s done when the center feels set and those edges start bubbling.
Garnish & Glow: Let it sit for about 5 minutes—trust me, it helps the flavors settle. Drizzle with your favorite dairy-free ranch and some extra hot sauce before topping with green onions.
