Buffalo Chicken Casserole – Paleo/Whole 30

Buffalo Chicken Casserole – Paleo/Whole 30 | #Whole30breakfast #Healthydinnerrecipesforweightloss #Grilledpineapplechicken #Easyandhealthydinnerrecipes #Healthymealsforfamily #Paleodinnerrecipes #Whole30mayorecipe #Whole30breakfastcasserole #Ketomayorecipe #Wholefoodrecipes #Healthykoreanbeefbowl #Whole30mayorecipes


  • 2.5 cups shredded chicken
  • 1 spaghetti squash medium-large
  • 3/4 cup ranch
  • 1 cup Franks Hot Sauce
  • 2 stalks Celery diced
  • 3 eggs
  • 2 Tbls Ghee
  • 1 Red Bell Pepper diced
  • 1 Jalapeno


  1. Preheat oven to 425'. Using a sharp knife, make 3-5 slits in the squash and place on a baking sheet
  2. Bake for 15-20 or until it is fork tender (cooking time may vary depending on the size of the squash. Set squash aside to cool
  3. Cut the squash in half, remove & discard the seeds. Then scrape out the flesh with a fork to create little 'noodles'
  4. Melt the ghee and hot sauce in saucepan over low heat
  5. In a large bowl, mix the chicken, celery, bell pepper, ranch, 1/2 jalapeno diced and hot sauce mixture
  6. Add the squash noodles to the chicken mixture, season with salt if needed and pepper to taste then pour into an 8x8 baking dish
  7. In a small bowl, beat the eggs and then pour over the mixture in the baking dish. Gently move the mixture around to help the eggs settle into it and top with remaining jalapeno cut into slices
  8. Bake at 425' for 20-30 minutes, then broil on high for an additional 5 minutes or until golden and bubbly on top
  9. Let sit for 10 - 15 minutes before slicing into servings. Top with more ranch and hot sauce

recipe adapted >>>>>  here