Buffalo Chicken Casserole Recipe

5 from 1 vote

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.

Course Main Course

Cuisine American

Keyword buffalo chicken, casserole, paleo chicken

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 569kcal

Cost 10

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