- 1/2 Cup of thinly sliced celery
- 1 Rotisserie chicken, chopped
- 1.5 Cups diced green onion (about 8 stalks)
- 3 Cups cauliflower rice (about 1/2 a head)
- 2.5 Cups shredded carrots
- 3/4 Cup Mayo
- 3/4 Cup Hot sauce
- 1/3 Cup Ranch
- 1/2 Cup coconut cream
- 1.5 tsp Garlic powder
- 1 tsp Salt
Preheat oven to 350°.
Combine sauce ingredients in a small bowl. Mix until smooth. Combine all other ingredients in large bowl, add sauce, mix. Pour mixture into a large casserole dish. Bake for 30 minutes.