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.
Notes:
Nutrition Information
Emily says
Is there anything you would recommend instead of spaghetti squash- or is it an ingredient that adds extra veg but probably wouldn't alter the recipe TOO terribly if omitted?
Jessica DeMay says
Hmmm- I'm not sure. I'm sure you can leave it out, but that would change the dish completely. You definitely wouldn't need that big of a pan. Is there a reason for wanting to leave it out?
Emily says
I can't get down with the texture and squash and I don't always get along so I try to avoid. I might give it a go, anyway though. Thank you!
Caleb says
I'll cook this up next week for the girlfriend and I. We are diehard fans of Frank's, so I'll surprise her with this dinner!
I do have a question; how did you prepare the chicken? Did you dice it?
We have a bunch of canned chicken for our protein salad (it's saved us so many times during lunch) still in the cupboards; do you think the shredded chicken would work?
I can't wait to have this! Thank you!
Jessica DeMay says
That is so nice of you! You guys will love it! I used shredded chicken that I cook in my instant pot, so I think canned chicken would work just fine. I hope you enjoy it! 🙂
Angie says
I made this recipe tonight. It was an absolute winner with my boyfriend and I! I'm on day 21 of Whole30 and this is BY FAR the best thing I've made in the last 21 days. I followed the recipe exactly and even made your ranch dressing too. Amazing! Thanks for the great recipe!
Jessica DeMay says
You're welcome, Angie! Thank you for making it! I'm so glad you and your boyfriend enjoyed it 🙂 Thanks for the kind words!
Kerri says
Do you think it's possible to do this in a crockpot?
Jessica DeMay says
Hi Kerri- I'm not totally sure. I'm sure cooking the chicken and veggies in there would work, but I'm not sure how the casserole itself would turn out. Let me know if you try it- sorry I can't be more of a help.
Regina says
OMG!!! This was a winner-winner BUFFALO chicken dinner! Used 3/4 a cup of franks instead of the full cup bc I am a wus! But holy moly, it was delicious!
I also used this as a base for a Whole30 chicken enchilada bake (used whole30 compliant enchilada sauce in place of the franks red hot, and added half of a green a red bell pepper!) Still perfecting the enchilada sauce, but seriously Satisfied my craving for enchiladas/Tex-mex! Thank you so much for this recipe posting!!!
Jessica DeMay says
Awesome! I'm so glad to hear you loved it, Regina! 🙂 That enchilada bake sounds amazing- what a great idea!
Esther | The Cuteness says
So I made this last night! I used 2 eggs instead of 3 and cut the hot sauce in half. Otherwise, it was exactly the same. It was DELICIOUS. Can't wait to make it again!
Jessica DeMay says
Yay! I'm so glad to hear that! Thanks for trying my recipe, Esther! And thanks for the great feedback 🙂
Michele says
She put a link so you can make compliant dump ranch. Very easy.
Jessica DeMay says
Thanks, Michele!
JC says
Is this a real whole 30 recipe with ranch in it? I thought dairy couldn't be added. I'm just trying to figure out this whole diet and plan accordingly. This recipe looks amazing though!
Jessica DeMay says
Hi JC- yes, this is an actual Whole30 recipe. The ranch that is linked is my Whole30 Ranch that is dairy free. It's super easy to make and everyone loves it. I hope that clears things up and I hope you try the recipe 🙂
Callan Smith says
This looks amazing! Do you think you could prepare and refrigerate then cook the next day? I usually do all my cooking on one day and try to have everything prepared for meals later in the week.Not sure if I should wait to put the eggs in until I'm ready to cook? Thanks!
Jessica DeMay says
Thanks, Callan! I do think that would work. I would add the eggs at the normal time. Also, it's really good made ahead and reheated. I hope you enjoy it!
Julie says
I just cooked mine and then reheated it in the microwave. It was amazing. This recipe is so good!
Jessica DeMay says
Thanks, Julie!!
Bethany says
This looks amazing. My son has an egg allergy- can this be made without the eggs?
Jessica DeMay says
Hi Bethany! Yes, it just might not be as put-together. Eggs are used as a binder so it may be a little watery, but the flavor should be great. I hope you try it and enjoy it!
Bethany says
Thank you, I will definitely try it!!
Krissy says
You could use ground flaxseed as the egg substitute. I believe it's 1 Tbsp flaxsees to 3 Tbsp. Water
Mary Ann | The Beach House Kitchen says
This will definitely be whipped up at my house Jessica! We are huge buffalo chicken fans and this sounds awesome!
Jessica DeMay says
Thanks, Mary Ann! I hope you all enjoy it!
Jaclyn says
Are you leaving the parchment paper in the pan and pouring the ingredients over it and baking it?
Jessica DeMay says
Hi Jaclyn- yes, leave it in the pan, it helps with sticking.
Stefanie Nikole says
How do I prepare the spaghetti squash? I've never cooked with it before. I guess I'm confused as to the steps between 1 and 2...?
Jessica DeMay says
Hi Stefanie- here is a post I have about how to cook it perfectly. Hope you enjoy! http://www.jaysbakingmecrazy.com/2015/04/17/how-to-cook-spaghetti-squash/
Kathleen Lutz says
I have made this recipe. It is amazing! Can anyone give me the nutrition information, please? Thanks in advance!
Jessica DeMay says
Thanks for trying it, Kathleen! I'm so glad you like it. I don't calculate nutritional facts, but you can use a website like My Fitness Pal to help you figure it out.
Kj says
I sprinkled some chopped celery on top for some crunch!
Jessica DeMay says
That sounds delicious! What a great idea 🙂