Paleo Buffalo Chicken Casserole

My good friend Nicole made this and I am obsessed!  I love spicy foods, especially when they're HEALTHY!

This came from www.realfoodwithjessica.com

PALEO BUFFALO CHICKEN CASSEROLE

PRINT

5 from 8 votes

Did you make this recipe?

LEAVE A REVIEW 

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*
• 1/4 cup Whole30 Ranch Dressing
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 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:

*This is spicy with a full cup, so use 1/2 cup if you like more mild or making for kids.

DID YOU MAKE THIS RECIPE?Tag me on Instagram at@RealFoodWithJessica or leave me a comment & rating below.