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
Courtney says
Hi! This looks amazing!! I bought everything to make it but once I saw the sodium content in the buffalo sauce I decided not to. I'm thinking about making it with tomato sauce instead. I know this will obviously taste different but am just curious if you think I should still leave the eggs in it? I'll probably keep everything else pretty much the same besides the buffalo and ranch but am not sure about the eggs. Appreciate your help, thanks!!
Jessica DeMay says
Hi Courtney- you could try reducing the sauce. I've had people make it with 1/4 cup and still love it. And since you're controlling the other ingredients (chicken, spaghetti squash) you can make sure it's not overly salty. If you do decide to go with tomato sauce then I'd still add the eggs. They help keep everything together. Hope that helps.
Sarah says
This was amazing! In my opinion, it was somehow even be better when cold the next day. My husband also loved it and took it to work for lunch (a sign of success). I used your squash cooking method, ranch recipe, and obviously the casserole recipe and appreciate how you linked it all together. Trying the bbq one next!
Jessica DeMay says
Thanks for trying my recipe, Sarah! Oh, my husband loved it cold leftover 🙂 Thanks for the great feedback and I hope you love the bbq one- I think you will!
Jamie L. Sandy says
Hi Jessica,
You have some AMAZING recipes on your blog! I've tried this one (which everyone LOVES!) and the potato bites, and both were huge hits! Thanks so much for creating healthy meals! 🙂
Jessica DeMay says
You're welcome, Jamie! Thank you for trying my recipes and for the kind words! 🙂
Mary says
This was a HUGE hit at our Super Bowl party this year!!! Everyone loved it! I put it together a day ahead and baked it before the party. I used a rotisserie chicken to make the process simple. I served it with Romaine lettuce leaves and bleu chhese crumbles, as well as the ranch dressing on the side for optional lettuce wraps. Thanks for a great recipe! Will be making this again!
Jessica DeMay says
You're welcome, Mary! Thanks for including my recipe in your Super Bowl 🙂 I love how you served it- sounds great! Thanks for the great feedback!
Sheila says
I made this tonight and it was delicious however it did not hold together well. Not sure what I did wrong.
Jessica DeMay says
Hi Sheila- thank you for making my recipe and I'm sorry it didn't hold together well. Did you use the eggs? That helps bind it. It could be that your squash was a little watery and making it too moist. I hope that helps and I'm glad it still tastes good.
Sheila says
I did add the eggs. It wasn't watery. Just not binded together. I didn't whisk eggs separately ina bowl, just cracked them into the mixture. Could that have been why?
Jessica DeMay says
Hmmm- that's interesting. No, that wouldn't matter, that's what I usually do. I'm sorry it was so watery. Next time try to press all the water out of the squash first. That should help.
Chelsa says
So I'm thinking of challenging myself to the Whole 30 and this recipe is giving me the push in the "yes." Can you tell me does the coconut cream taste like coconut in the ranch? Unfortunately, coconut is not a taste that I enjoy in anyway.
Jessica DeMay says
Hi Chelsa- I think you'll love this casserole! I don't think the ranch tastes like coconut, but I've had some people say it does. If you're concerned you can always up the spices- add more garlic and onion powder. I hope that helps and I hope you enjoy the recipes!
Amy says
Ok I nearly never comment but gosh darn it this was the best paleo dinner I have had period. So delicious!!
Jessica DeMay says
Yay! I'm so happy to hear that, Amy! Thanks for trying my recipe and for taking the time to comment- that means a lot! 🙂
MattG says
That was great!! Just finished eating it for lunch and wow.
I had to replacethe onions and carrots with pan simmered red pepper pieces. We don't react well to onions and I'm just done with cooked carrots.
It was so flavorful it barely needed ranch.
You've won me as a subscriber.
Thanks.
Jessica DeMay says
You're welcome, Matt! I'm so glad you enjoyed my recipe- thanks for subscribing 🙂
Alisa says
I don't have a kitchen scale. Does anyone know about how many cups of cooked chicken I would need for this?
Jessica DeMay says
Hi Alisa- chicken is usually sold by the pound in stores which is why the measurement is that way. I would say probably 2 1/2 to 3 cups cooked. That's just a guess though. I hope you try it and love it!
Christina says
This sounds amazing! But looking at different ranch dressing recipes, it looks like they mostly contain coconut milk or cream which I'm not the biggest fan of... Any substitute for that you could recommend? I have a whole30 approved almond milk but not sure if that would ruin the taste.
Jessica DeMay says
Hi Christina- you can use mayo with the ranch seasonings and that will work too. I don't think the almond milk will work. I hope you try it and enjoy.