This Paleo Buffalo Chicken Casserole is healthy, full of flavor, and comforting. So good you’ll be coming back for more. Whole30, gluten free, dairy free, and low carb.
My husband loves buffalo wings and basically anything buffalo- this casserole included. I don’t like buffalo at all and he is pretty happy about that. He gladly ate this whole thing and I’m pretty sure he was grateful that he didn’t have to share.
Now, it’s not the prettiest meal ever, but it is tasty! It makes quite a bit so perfect for meal prep and eating all week. My husband even ate it cold one day when we were on the road and loved it.
Buffalo and ranch are a classic combination so I had to add some ranch right in to the casserole- that was a good choice. It adds a lot of flavor so it doesn’t taste just like buffalo sauce. It’s like all the flavors of a wing packed into every bite. You can even add more ranch to it once it’s done cooking if you want.
I cooked some chicken thighs and added them, but left over roasted chicken or poached chicken will also work. Here is how I cooked the spaghetti squash and you can even do that a day in advance. This dish does take a little prep, but it’s not hard and it is definitely worth the effort! This meal is packed with veggies, but you can’t even tell! The spaghetti squash gives you that pasta feel and the onion and carrots are cooked down and covered in sauce. It’s perfect for picky eaters! I also love that it’s an all-in-one meal. No main dish, side, etc. That is why I’ve always loved casseroles- only one thing to reheat for leftovers.
If you love buffalo wings then you will love this Paleo Buffalo Chicken Casserole! It is a fun, healthy way to get that craving! Of course it’s Whole30, dairy free, and gluten free. Here is the Ranch Dressing that you’ll need- it’s super easy. Enjoy!!
*This is spicy with a full cup of buffalo sauce, so use less for milder or kids*
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Paleo Buffalo Chicken Casserole
Ingredients
- 1 large spaghetti squash, cooked and shredded
- 1 large onion, diced
- 1 cup diced carrots, about 2-3 medium size
- 2 pounds cooked chicken
- 1 cup Frank's Red Hot*
- 1/4 cup Whole30 Ranch Dressing
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 3 eggs
Instructions
- Preheat oven to 400° and line a 13x9 pan with parchment paper and set aside.
- While squash is cooking, sauté the onion and carrots for 5-7 minutes- until softened and mostly cooked through.
- Shred squash with a fork and place in a large bowl. Use a clean towel and press the liquid out- it doesn't have to be super dry, but this helps make the casserole not too watery.
- Add the onion mixture to the bowl along with the chicken, hot sauce, ranch, garlic powder, salt and pepper. Stir well.
- Add the eggs, mix well, and pour mixture into the prepared pan.
- Bake for 30-35 minutes.
- Serve with additional ranch if desired.
Notes:
Ruth says
Just wondering if these recipes are weight watcher friendly?
Jessica DeMay says
Hi Ruth- most of my recipes are not since they are high fat and WW tends to favor low fat recipes. But I have been told that this recipe is WW friendly. You’ll need to calculate the points though- I don’t do that.
Ruth-Anne Hayes says
whole family loved it
Jessica DeMay says
Thanks, Ruth-Anne!
Susan Shelton says
This was so delicious, I used mushrooms instead of chicken to make it vegetarian. Thank you for such great recipes.
Jessica DeMay says
You’re welcome, Susan! Thanks for trying them!
Tina Verret says
I love this recipes I make it allllll the time and making it right now ! Really wish I had some carrots ! Lol
Thanks for a great recipe
Jessica DeMay says
You’re welcome, Tina! So glad you like it!