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
Megan M says
This recipe is so great! I used rotisserie chicken and shredded carrots to cut back on prep. Will definitely be making throughout the month, it's a really filling lunch or dinner.
Jessica DeMay says
Thanks for trying it, Megan! I'm so glad you like it!
Dana says
Love this and have made it several times. I add some celery into the carrot and onion mix for some extra texture. I agree with patting down the squash to remove the extra water. The only complaint I have evr had from hubby and kids is when it is too watery.
Jessica DeMay says
Thanks for trying it, Dana! Make sure to squeeze the squash good to help with the wateriness.
Sandra Arrowsmith says
Everyone loves it
Jessica DeMay says
Thanks, Sandra! So glad!
Kimm Johnston says
This was amazing! Thanks so much for coming up with this. I used cooked turkey, because we had left over from our Thanksgiving bird and it was very tasty!
Such an amazing comfort food that doesn't weigh you down.
Jessica DeMay says
You're welcome, Kimm! Thanks for trying it and I love your idea to use up leftover food from Thanksgiving.
Cara says
AMAZING! This is SO DARN GOOD!!! I made the recipe exactly - except for 1/2 of the hot sauce. Used some chopped celery, chopped tomatoes and avocado on top. It tastes almost exactly like a buffalo chicken dip I used to make (with cream cheese and cheddar). The squash gives it a sort of creamy texture and the ranch in there is divine. Thanks for such an awesome recipe!
Jenny says
This is one of my favorite recipes ever. I’ve recommended it to several friends who’ve also made it and raved about it.
Jessica DeMay says
Thanks, Jenny! I'm so glad you like it and thanks for sharing with your friends! 🙂
Meghan says
This was amazing! I will make even when I’m not on Whole30!
Jessica DeMay says
Thanks for trying it, Meghan! I'm so glad you love it!
Chiquita says
I make this time and time again and it remains one of my favourite recipes. Thanks so much for sharing it! 🙂
Jessica DeMay says
You're welcome, Chiquita! Thanks for trying it and I'm so glad you like it!
Joi says
Hi! Do you think cooked ground chicken would work for this recipe?
I've been wanting to try ground chicken in a recipe, but didn't want to waste money if this wouldn't be a viable option. Btw, I tried your bbq chicken casserole with shredded chicken and it was great. Thanks!
Jessica DeMay says
Hi Joi- Yes, that would work great. I'm so glad you liked my BBQ Chicken casserole. I think you'll like this one as well!
Megan says
I plan to make this as a dip for thanksgiving . Has anyone made this in the slow cooker yet ?
Jessica DeMay says
Hi Megan- I hope everyone enjoys it! I don't think anyone has tried it in the slow cooker, but I think that will work great. Enjoy!