Buffalo Chicken Casserole (Whole30 Paleo) – this comforting casserole will have everyone going back for seconds. Huge flavor and gluten/carb free!
Classic buffalo chicken wing flavor in a comforting casserole with absolutely zero carbs, gluten, or dairy! It may not be the prettiest, and I know I say this a lot, but I’m calling this my new favorite recipe! Whether you stick to a Whole30/Paleo diet or not, this casserole is a must make.
Made with spaghetti squash, shredded chicken, veggies, eggs, and buffalo sauce, this recipe does involve a few steps in the prep stage. I always prefer simple recipes that don’t require multiple steps to make, but this one is worth the extra bit of time. I usually make this on Meal Prep Sunday, when I’m already doing lots of prep, and eat it all week for lunch.
If you’re following Whole30, you’ll want to have this Whole30 Homemade Mayo (made from avocado oil) on hand or your favorite compliant brand (like this Primal Kitchen version.) I used my Instant Pot to prep the shredded chicken and spaghetti squash.
Topped with Homemade Whole30 Ranch Dressing, this casserole is sure to become a fast favorite and a staple on your Whole30 meal plan list! Looking for more Whole30/Paleo friendly recipes? Check out my recipe index!
Buffalo Chicken Casserole (Whole30 Paleo) - this comforting casserole will have everyone going back for seconds. Huge flavor and gluten/carb free!
- 2 cups cooked shredded chicken breast
- 1 large spaghetti squash, cooked see cooking instructions below
- 1 teaspoon cooking oil of choice (olive, avocado, coconut)
- 1/2 cup each diced carrots, celery, and onion
- 1 1/2 teaspoons minced garlic
- 1/2 cup hot sauce (such as Franks)
- 1/4 cup homemade mayonnaise or store bought compliant brand
- 1 teaspoon fine sea salt
- 4 eggs, beaten
Preheat oven to 350 degrees. Prepare a 13 X 9 baking dish with cooking spray.
In a large skillet, heat cooking oil. Add carrots, celery, and onion to the pan and cook, stirring often, until veggies are beginning to soften. Add garlic and cook for an additional 1-2 minutes.
In a large bowl, combine chicken, spaghetti squash, cooked veggies, hot sauce, mayo, and salt. Fold in beaten eggs and stir until well combined.
Bake for 40-45 minutes until the top of the casserole forms a nice crust and is beginning to brown. Serve with Homemade Ranch Dressing or other compliant brand.
Spaghetti Squash Cooking Instructions:
Cut squash in half (use a sharp knife and be careful - spaghetti squash are very tough) and remove seeds.
Oven: Place cut side down in a baking pan. Roast in the oven at 400 degrees for 35-40 minutes (should be very tender.) Scoop out the flesh and separate strands with a fork.
Instant Pot: Add about 1 cup water to your Instant Pot. Place trivet upside down and squash halves on the rack. Set for 8 minutes using manual function. When complete, quick release the pressure and remove squash. Scoop out the flesh and separate strands with a fork.
Tip: I have had the best luck with the recipe when I squeeze the excess water from the squash. Once strands are slightly cooled, place on a thin kitchen towel, gather up the ends, and wring until most of the water is removed.