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5 from 11 votes

Paleo Buffalo Chicken Casserole


  • 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


  • 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.


*This is spicy with a full cup, so use 1/2 cup if you like more mild or making for kids.