21 Day Fix Approved Buffalo Chicken Veggie Bake Casserole5051
Pasta is my favorite food! So it has been one of the only challenges I have faced in my new lifestyle and with following the 21 Day Fix nutrition plan. But the thing about the 21 Day Fix is that you don’t HAVE to give up everything you love! I realized that I can still make amazing pasta dishes with a healthy cream sauce AND make it 21 Day Fix approved! That is when I came up with this recipe. And let me tell you – it was D-E-L-I-C-I-O-U-S and it is something that will likely become a regular on our menu.
I would love for you to share your comments below on how you liked the recipe and what kind of spins you put on it! Enjoy :)
Prep: 30 mins
Cook: 20 mins
Yields: 4 Servings
3 reds of cooked, diced chicken
4 yellows of cooked whole wheat egg noodles (can use any WW noodles)
6 cupsof raw veggies - steamed - I used broccoli, carrots and mushrooms
1/2 onion - diced and sauted
2 blues of low fat cheddar or mozza cheese Sauce
3 tbspof Extra Virgin Olive Oil
3 tbspCoconut Flour (can use regular)
2 cupsof unsweetened almond or cashew milk
Sea Salt, pepper, mustard powder
2 blues of low fat cheddar or mozza cheese
1 red plain Greek Yogurt
Franks Hot Sauce - to taste (about 1/8 of a cup - more if you like it spicy!)
1Preheat the oven to 350 degrees. You will need to precook the chicken, veggies and pasta. Spray an 8x8 casserole with Pam. Combine the cooked ingredients in a casserole dish.
2Heat the olive oil in a saucepan. Add the coconut flour and whisk together. Add in the almond milk slowly while whisking. Bring to a boil and let it thicken. Add in the cooked onions, salt, pepper, mustard powder and 2 blues of cheese.
3Remove the sauce from the heat and stir in the greek yogurt and hot sauce.
4Pour the sauce into the casserole dish and mix everything together carefully.
5Top with the remaining 2 blue containers of cheese.