Buffalo Chicken Casserole
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Note: This recipe is Whole30, Paleo, Gluten Free, Dairy Free, & Keto friendly!
I don’t know about you guys, but I’m obsessed with buffalo sauce! I’ve always loved wings, buffalo chicken dip, and it’s my preferred sauce at Chick Fil A 
Well this casserole checks all the right boxes: it’s easy to make, perfect for meal prep, freezes well, and tastes amazing!
You’ll love that this recipe only take 5-10 minutes to whip up and makes 6 large servings to feed the whole family, or feed yourself for multiple meals. If you’ve never cooked your own spaghetti squash at home, it’s a breeze to make and you can follow my tutorial here. Grab the full recipe below, watch my walkthrough on IGTV, and ENJOY!
Be well, stay real,
xoxo -R
INGREDIENTS:
- 2 to 3 cups of shredded chicken (I just buy a rotisserie chicken and shred it by hand)
- 4 cups spaghetti squash
- 1 cup shredded carrot
- 3 eggs
- 1 cup #whole30approved buffalo sauce (like my favorite from @thenewprimal)
- 1/2 cup Whole30 compliant ranch (bottled or homemade)
- 2 Tsp onion powder
- 1 Tsp garlic powder
- Salt and pepper to taste (about 1 Tsp each)
DIRECTIONS:
- Preheat your oven to 350 and spray a 9×13 baking dish with avocado or coconut oil spray.
- Using a spatula, mix together all of the ingredients until uniformly combined.
- Transfer to the baking dish and spread to create an even layer.
- Bake for 25-35 minutes (really dependent upon your oven, climate, and amount of chicken) until the edges are golden brown and all of the eggs have cooked through.
- Remove from the oven, allow to cool, then cut into 6 equal servings.
- Enjoy immediately, refrigerate for up to 5 days, or freeze for up to 3 months!
Hey!
