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
Michele says
Are we sure that 1 cup of hot sauce isn't too much? Thank you.
Jessica DeMay says
Hi Michele- that is the correct amount, but feel free to adjust to taste. I have some people say it is too hot and others love it as is. Hope you enjoy!
Kate says
Great recipe! Do you think I could freeze portions to be re-heated at a later date?
Jessica DeMay says
Thanks, Kate! Yes, I think that would work great. It may be a tad watery from the squash, but I think it will still be delicious! Thanks for trying my recipe!
Jennifer Hill says
Just checking: is the hot sauce really Whole 30 compliant?
Jessica DeMay says
Hi Jennifer- yes, Franks Red Hot is really Whole30! Just don't get the buffalo sauce which has other things added. The original Red Hot 🙂
Jacci Fletcher says
is 1 cup of franks hot sauce correct?
Jessica DeMay says
Hi Jacci- it is. I have had many people say they love it as is, and others say it's too spicy. So if you are concerned with the heat then use 1/2 cup. I hope you enjoy!
Analysa says
This looks great! Do you think it would work well with sweet potatoes, instead of the spaghetti squash? (I'm not a huge fan of squash.)
Please let me know what you think! Thanks!
Jessica DeMay says
Hi Analysa- do you mean make the sweet potatoes into noodles? That would probably work. Or even just diced. It will have a little different flavor, but I think it should still work. Let me know if you try it and how it comes out.
Lacy says
This was absolutely amazing!!! I almost didn't bake it because I couldn't stop taste testing before I added the eggs. I did use the ranch recipe linked on this page. It's great by itself also! I followed the recipe exactly (very unlike me). So delicious. I'm freezing individual servings for later, so I will try to remember to update you on how it freezes/reheats.
Jessica DeMay says
Thank you so much, Lacy! I'm so glad you tried it and loved it! Oh, that would be so helpful to know- thanks! I also want to say thanks for taking the time to leave feedback here. I saw you picture on IG and I know it takes time to click through and leave a review, but it is so appreciated! Thank you!
Nicki says
Any thoughts on how this would freeze if cooked then portioned out and froze for meals?
Jessica DeMay says
Hi Nicki- I'm not totally sure, but I think it would be fine. It may be a little watery from the squash- that's my only thought. I hope you try it!
Allison says
Made this tonight and it was a hit. Sprinkled green onions and diced fresh tomatoes on the top after cooking.
Amy says
This is a direct copy of the Buffalo Chicken Casserole from Juli Bauer's Paleo Cookbook, published August 2015, except with ranch added to it. You should probably give her and the cookbook credit, if at least for "inspiration".
Jessica DeMay says
Hi Amy- I actually don't own the cookbook and don't follow her blog, so I wouldn't know to give her credit! My husband came up with this idea and he doesn't even know who she is. And I have no problem giving people credit when they inspire a recipe: http://www.jaysbakingmecrazy.com/2015/06/10/paleo-thai-chicken/ (Lexi's Clean Kitchen) and http://www.jaysbakingmecrazy.com/2016/01/06/paleo-lemon-butter-chicken/ (Damn Delicious).
Nicole says
I'm allergic to eggs but would like to try this recipe. What do you think would be a good replacement?
Jessica DeMay says
Hi Nicole- you could probably just leave them out and the casserole will just be a little watery and not hold together as well. I'm not sure a chia or flax egg would work. I hope that helps and I hope you try it 🙂
Michelle says
HEy there
Can I use avacado mayo instead of using my own? Also, do I have to put the mayo in the casserole before cooking
Jessica DeMay says
Hi Michelle- yes, definitely! Yes, mayo before cooking. Hope you love it!
Thomas Howard Jr says
Any idea as to calorie count per serving?
Jessica DeMay says
I'm sorry, Thomas, I don't. We don't count calories. My thoughts are that if you're eating real, nourishing food then you don't need to worry about calories at all. If you do want to calculate it there are many online sources for that (like My Fitness Pal). I hope you try it and enjoy it 🙂
Priscilla says
I'm making this tonight, but I already plugged it into My fitnesspal. I omitted the ranch, and used 6oz of chicken liver, and 1.9lbs of chicken breast. My calorie amount was 265 calories/serving for 6 servings.