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.
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. It reheats great and can even be eaten cold.
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 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*
- ¼ cup Whole30 Ranch Dressing
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
- ¼ 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.
Ruth-Anne Hayes says
whole family loved it
Jessica DeMay says
Thanks, Ruth-Anne!
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.
Charity says
I loved your buffalo chicken casserole with spegetti squash! Cooking from scratch with my winter stored squash is time consuming but so worth it!
Jessica DeMay says
Thanks, Charity! I'm so glad you like it and think it's worth it!
Kady says
Sooooooo good I make it once a month
Jessica DeMay says
Thanks, Kady!
Ashley Sundstrom says
I’d like to add to myfitness pal... any idea on what to add that it would be close to? Thanks! Made it last night and I LOVE it!!
Jessica DeMay says
Thanks for trying it, Ashley! You'll have to add it manually, each ingredient at once.
Megan says
How many servings does this recipe make? I need to break down macros.
Jessica DeMay says
Hi Megan- I would say about 6, but that's really a personal thing. I'm not here to tell you how much to eat. That depends on your body and activity level. I hope you try it!
Dawn says
I made today entered all the ingredients in SparkPeople app divided by 4 it was 350 calories. I am not on whole30 so used dukes mayonnaise and 1/2 the Franks.
Jessica DeMay says
Thanks for sharing that info!
Mikayla S says
This looks amazing! I have an egg allergy though- is there a way to make it without?
Jessica DeMay says
Hi Mikayla- you can leave them out. It won't change the flavor it just won't cut as pretty. Enjoy!
Stef J says
I don’t eat meat. How do you think this would taste with salmon or shrimp?
Jessica DeMay says
Hi Stef- no I don't. Someone just made it with mushrooms in place of the chicken so you can try that.
marci says
This was similar to another recipe but this one was much better. I actually looked at bbq one and this one. I changed it to no carrots but 2 whole peppers and 1/2 lb bacon. Wow. It was great.
Jessica DeMay says
Thanks, Marci! So glad you like it!
Taylor Erickson says
Hi Jessica!
Thanks for sharing this amazing recipe, it's such a fresh perspective on buffalo chicken, I love it!
I'm wondering if you think that this could be assembled the night before into the pan, held in the fridge overnight and then baked the following afternoon?
Jessica DeMay says
You're welcome, Taylor! Yes, I think that would work great. Just don't put it cold into a hot oven or the pan can break. Leave it on the counter for an hour or so to come to room temp.