Buffalo Chicken Casserole

This casserole is the bomb. It is Whole30, gluten free, dairy free and low carb! My husband and I put it over greens with a paleo (dairy free) ranch dressing I had made! It was delicious and full of flavor.

This recipe is inspired by jaysbakingmecrazy.com. She has a buffalo chicken casserole that has very similar ingredients, I just made mine slightly lower carb.

Servings: 6-8


  • 1/2 large spaghetti squash, cooked and shredded
  • 1 large yellow onion, diced
  • 2-3 cloves minced garlic
  • 1 cup carrots, diced (about 2-3 medium)
  • 2 lb. cooked chicken
  • 1 cup Frank’s Red Hot sauce
  • 1/4 cup ranch dressing (dairy free)
  • 1 tsp pepper
  • 1 tsp salt
  • 3 eggs, beaten
  • Sliced green onions (optional)


  1. Preheat oven to 400F and grease a 13″x9″ pan.
  2. Cook squash beforehand.
  3. Sauté the onion, carrots and garlic until softened and cooked through. (Cook the chicken in a separate pan at this time if not cooked prior)
  4. Add spaghetti squash to a bowl and squeeze most of the water out. This will prevent the casserole from being too watery.
  5. Add the onion, carrots and garlic to the bowl. Then add the chicken, hot sauce, ranch dressing, salt, pepper and beaten eggs to the bowl. Stir well.IMG_2058
  6. Bake for 35 minutes. Optional to top with sliced green onions.
  7. Serve with greens and more ranch dressing!




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