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*
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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
Melissa says
Our family loves this recipe!! I made it to have for my hubby who is burned out of salads for lunches, and for my kids to take for school lunches too. Thanks for the tips on how to manage the heat, I am the wimp in the family, but the rest love the kick. Thanks for helping us get our veggies in a delicious way.
Jessica DeMay says
You're welcome, Melissa! Thank you for trying it and for the great feedback! I'm so glad your whole family loves it 🙂
Mave says
Tried this tonight! One recommendation... I honestly had no idea that there would be a difference between Frank's (which I had never tried) and Tabasco (and yes, I thought one cup sounded like a lot). So you can imagine the shock of heat we experienced since I used Tobasco. Lime and cilantro and yoghurt saved the day. So...my recommendation...don't put Frank's in parentheses in the recipe, just specify Frank's as THE hot sauce to use! Otherwise, I will certainly try this again and love the roasted spaghetti squash!
Jessica DeMay says
Oh no! I'm so sorry for the confusion. Great idea- I'll change it. I have had people say it's not as written and have made note to reduce to 1/2 cup is you're questioning it. I do hope you try it again. Thanks for the feedback!
Mave says
I definitely look forward to trying it again!
Jenn Wolfenbarger says
I tackled my fears, stepped way out of my comfort zone (what the heck is spaghetti squash???) and made this for our R1D4 dinner last night! LOVED IT! And I don't think my husband and daughter even noticed it was almost all squash! And I added raw, chopped celery to the top to add cruch before serving. Awesome.
I need a suggestion...I knew ahead of time the heat would be a problem for my daughter...so I adjusted and did 3/4 C hot sauce and 1 C ranch. It was still entirely too hot for her. And it almost had a bit too much kick for me even. Do you have any "compliant" suggestions for something I could use that would still add spice but may be a bit more mild?
Thanks!!!!
Jessica DeMay says
Thanks for trying my recipe, Jenn! I'm proud of you for trying something so out of your comfort zone and yay that your family enjoyed it! You can reduce the sauce down to 1/4 cup to make it less spicy. Or maybe even just a couple tablespoons if you're worried that will be too spicy still. I also have this casserole that is not spicy, but the same idea: http://www.jaysbakingmecrazy.com/2016/10/02/paleo-barbecue-chicken-casserole
Melissa says
Do you by chance know the calorie content per serving?
Jessica DeMay says
Hi Melissa- I don't, but you can plug it into My Fitness Pal and figure it out. You can actually copy and paste my link to the "recipe" section to make it super easy. Hope you enjoy!
Bev says
Your recipes never disappoint and this was no exception. We loved it!!! My only swap was swoodles instead of the squash. This casserole is so flavorful and nutritious! Thank you, thank you. This will be on our regular rotation
Jessica DeMay says
Thank you for the kind words, Bev! I'm so glad you like it and will make it again. I like your idea with the noodles- sounds delicious!
Rae says
Look fabulous, is there a nutritional breakdown somewhere?
Jessica DeMay says
Thanks, Rae! I don't calculate the nutrition facts for my recipes because I don't court calories. I believe eating real food is more important than the calorie or fat count. If you need to know the breakdown, there are sites online that can help. My Fitness Pal is popular one. Hope you try the casserole- so many people love it!
Courtney Williams says
Made this tonight and wow can't believe I waited this long in to a whole 30 to make this. Absolutely delicious! Thanks for the recipe!
Jessica DeMay says
You're welcome, Courtney! I'm so glad you like it! Thanks for trying it 🙂
Alyse says
Hi! This was so so delicious! Have you ever frozen and reheated? We loved it so much I would love to make a double batch and freeze a few servings.
Jessica DeMay says
Thanks, Alyse! I haven't personally, but some of my readers have and have had great luck. I definitely think it would work great. Thanks for trying my recipe!
Liz H says
The grocery store was out of spaghetti squash so I improvised with some butternut squash I had stored in my basement. I used the flat blade on my sprizalizer to make the wide flat "chips". I added them to the carrot/onion mixture for a few minutes, but followed everything else as written. Turned out great!!!
Jessica DeMay says
I love that change, Liz! It sounds great! Thanks for trying my recipe- so glad you liked it!
Alex says
Just made this for me and my husband! We loved it. We topped ours with some chopped celery! So happy about this recipe.
Jessica DeMay says
Thanks for trying my recipe, Alex! I'm so glad you and your husband like it!