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    Home » Recipes » Paleo Recipes

    Buffalo Chicken Casserole Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Once upon a time, buffalo chicken meatloaf was the rising star of the weeknight meal. It had all the right ingredients, including homemade ketchup, and kids with a spicy tooth absolutely loved it.

    Buffalo Chicken Casserole Recipe in a pan

    Tasty as it is, and practical as slices of leftover meat are, meatloaf sometimes gets a bad rap. To reinstate the love for buffalo chicken, we've neatly wrapped it up into a classic casserole.

    A dish that can be made in advance, taken to school or work, shared at parties, or enjoyed all alone, one creamy spoonful at a time.

    It takes a bit of meal prep, but slow cooker shredded chicken is worth every minute spent not actively cooking dinner.

    You can refrigerate the results for later in the week, or you can use them this instant to recreate a version of this buffalo chicken casserole. Just be sure to start with 2 pounds, or more, of chicken.

    Use breast meat if you wish it to be leaner; add in some legs and thighs for more developed flavors.

    You will also need to pre-cook a spaghetti squash, so get that oven heated up to 400 degrees Fahrenheit, and line a baking sheet with parchment paper for quick clean-up.

    Spaghetti squash takes about 40-60 minutes to bake, but it stores well in the refrigerator, covered, for up to 5 days. Use it in the casserole or top it with buffalo chicken meatballs for an easy-to-prepare dinner.

    Buffalo Chicken Casserole Recipe

    Serves: 4 Prep: 20 min Cook: 30 min

    Ingredients

    • 2 lbs. cooked chicken, shredded
    • 1 spaghetti squash, cooked and shredded
    • 1 onion, diced
    • 1 bell pepper, diced
    • 2 carrots, diced
    • 1 celery stalk, diced
    • 2 eggs, beaten
    • ½ cup cayenne pepper sauce (hot sauce)
    • ¼ cup coconut milk
    • 2 garlic cloves, minced
    • 2 tbsp. fresh chives, minced
    • 1 tbsp. coconut oil
    • Paprika, as garnish (optional)
    • Sea salt and freshly ground black pepper

    Preparation

    1. Preheat oven to 400 F.
    2. Melt coconut oil in a skillet over medium-high heat.
    3. Add the onion, bell pepper, carrots and celery to the skillet. Cook for about 5 minutes, or until soft, stirring often so they don't burn. Set aside.
    4. In a bowl, combine the coconut milk, hot pepper sauce, garlic, chives, and season to taste.
    5. In a large bowl, combine the squash flesh, shredded chicken and vegetables.
    6. Pour in the coconut milk mixture and stir until everything is well mixed.
    7. Next, add the two beaten eggs and stir again.
    8. Place the mixture in a greased baking pan.
    9. Sprinkle some paprika to taste on top and bake in the oven for 25 to 30 minutes, until cooked through.

    📖 Recipe

    Buffalo Chicken Casserole baked

    Buffalo Chicken Casserole Recipe

    Spice is nice, especially when it comes in the form of buffalo chicken casserole with all the goodies inside - coconut milk, hot sauce and spaghetti squash.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 people
    Calories 569 kcal

    Ingredients
      

    • 2 lbs. cooked chicken shredded
    • 1 spaghetti squash cooked and shredded
    • 1 onion diced
    • 1 bell pepper diced
    • 2 carrots diced
    • 1 celery stalk diced
    • 2 eggs beaten
    • ½ cup cayenne pepper sauce hot sauce
    • ¼ cup coconut milk
    • 2 garlic cloves minced
    • 2 tbsp. fresh chives minced
    • 1 tbsp. coconut oil
    • Paprika as garnish (optional)
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Preheat oven to 400 F.
    • Melt coconut oil in a skillet over medium-high heat.
      1 tbsp. coconut oil
    • Add the onion, bell pepper, carrots and celery to the skillet. Cook for about 5 minutes, or until soft, stirring often so they don’t burn. Set aside.
      1 onion, 1 bell pepper, 1 celery stalk, 2 carrots
    • In a bowl, combine the coconut milk, hot pepper sauce, garlic, chives, and season to taste.
      ½ cup cayenne pepper sauce, ¼ cup coconut milk, 2 garlic cloves, 2 tbsp. fresh chives, Sea salt and freshly ground black pepper
    • In a large bowl, combine the squash flesh, shredded chicken and vegetables.
      1 spaghetti squash, 2 lbs. cooked chicken
    • Pour in the coconut milk mixture and stir until everything is well mixed.
    • Next, add the two beaten eggs and stir again.
      2 eggs
    • Place the mixture in a greased baking pan.
    • Sprinkle some paprika to taste on top and bake in the oven for 25 to 30 minutes, until cooked through.
      Paprika

    Nutrition

    Calories: 569kcalCarbohydrates: 23gProtein: 62gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 252mgSodium: 252mgPotassium: 987mgFiber: 5gSugar: 10gVitamin A: 2449IUVitamin C: 50mgCalcium: 118mgIron: 5mg
    Keyword buffalo chicken, casserole, paleo chicken
    Tried this recipe?Let us know how it was!

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    Sharing is caring!

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    Filed Under: Paleo Chicken and Poultry Recipes, Paleo Recipes Tagged With: Complete Meals, cooking: fast prep, cooking: oven, diet: dairy-free, diet: nut-free, diet: shellfish-free, good for leftovers, Paleo Dinner Recipes, Paleo Low-Carb Recipes

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    5 from 1 vote (1 rating without comment)

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