Buffalo Chicken Casserole - Paleo/Whole 30
Wednesday, May 8, 2019
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Buffalo wings are a family favorite and so are comforting casseroles, so why not combine the two? Especially if I can make it healthy! But believe me when I tell you that this buffalo chicken casserole does not taste healthy. This recipe is creamy, crunchy, spicy and everyone will love it.
Buffalo Chicken Casserole
This recipe became a fast family favorite, my husband and I love it for our work lunches throughout the week. It holds up really well with re-heating. It is so easy to throw together during meal prep, especially if you use some helpful shortcuts. First, I love to buy a compliant rotisserie chicken and shred that up. Second, I love to cook my spaghetti squash in my Instant Pot! It makes it so easy.
Buffalo Chicken Casserole
Recipe Tip: Cooking Spaghetti Squash in the IP
Place the elevated metal ring in the bottom of the IP, so that the squash doesn’t sit directly on the bottom.
Add in 1 cup of water
Place the whole squash in the IP and seal the lid
Hit the manual button and cook on high pressure for 10 minutes
Remove the squash, peel the skin off, remove the seeds and shred
You can also use the oven directions in the recipe card, both are great methods!
Buffalo Chicken Casserole
More Recipes You Will Love:
Braised Cabbage with Kielbasa and Bacon
Shrimp and Sausage Skillet
Stewed Tomato and Chicken Skillet
Beef & Broccoli
Green Chili Burgers
Used in This Recipe:
*This post contains affiliate links that help keep The Bettered Blondie up and running. When you make a purchase using one of these links, I make a small commission. It does not add any additional cost to you.
Ingredients
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
Reading More At: Buffalo Chicken Casserole - Paleo/Whole 30
Buffalo Chicken Casserole
This recipe became a fast family favorite, my husband and I love it for our work lunches throughout the week. It holds up really well with re-heating. It is so easy to throw together during meal prep, especially if you use some helpful shortcuts. First, I love to buy a compliant rotisserie chicken and shred that up. Second, I love to cook my spaghetti squash in my Instant Pot! It makes it so easy.
Buffalo Chicken Casserole
Recipe Tip: Cooking Spaghetti Squash in the IP
Place the elevated metal ring in the bottom of the IP, so that the squash doesn’t sit directly on the bottom.
Add in 1 cup of water
Place the whole squash in the IP and seal the lid
Hit the manual button and cook on high pressure for 10 minutes
Remove the squash, peel the skin off, remove the seeds and shred
You can also use the oven directions in the recipe card, both are great methods!
Buffalo Chicken Casserole
More Recipes You Will Love:
Braised Cabbage with Kielbasa and Bacon
Shrimp and Sausage Skillet
Stewed Tomato and Chicken Skillet
Beef & Broccoli
Green Chili Burgers
Used in This Recipe:
*This post contains affiliate links that help keep The Bettered Blondie up and running. When you make a purchase using one of these links, I make a small commission. It does not add any additional cost to you.
Ingredients
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
Reading More At: Buffalo Chicken Casserole - Paleo/Whole 30