Buffalo Chicken Casserole #paleo #whole30

Buffalo Chicken Casserole #paleo #whole30

Buffalo wings are a family most loved as are encouraging dishes, so why not consolidate the two? Particularly on the off chance that I can make it solid! Be that as it may, trust me when I disclose to you that this bison chicken meal does not taste solid. This formula is rich, crunchy, zesty and everybody will love it.

This formula turned into a quick family top choice, my significant other and I cherish it for our work snacks consistently. It holds up truly well with re-warming. It is so natural to put together during dinner prep, particularly in the event that you utilize some accommodating alternate routes. In the first place, I want to purchase an agreeable rotisserie chicken and shred that up. Second, I want to cook my spaghetti squash in my Instant Pot! It makes it so natural. You can likewise utilize the stove bearings in the formula card, both are extraordinary strategies!

Also try our recipe Low Carb Meatball Casserole

Buffalo Chicken Casserole #paleo #whole30

A comforting casserole dish that delivers that classic buffalo chicken flavor! It has creaminess, crunch, spice and the whole family will love it.


  • 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


  1. Preheat oven to 425'. Using a sharp knife, make 3-5 slits in the squash and place on a baking sheet
  2. Bake for 15-20 or until it is fork tender (cooking time may vary depending on the size of the squash. Set squash aside to cool
  3. Cut the squash in half, remove & discard the seeds. Then scrape out the flesh with a fork to create little 'noodles'
  4. Melt the ghee and hot sauce in saucepan over low heat
  5. In a large bowl, mix the chicken, celery, bell pepper, ranch, 1/2 jalapeno diced and hot sauce mixture
  6. Add the squash noodles to the chicken mixture, season with salt if needed and pepper to taste then pour into an 8x8 baking dish
  7. In a small bowl, beat the eggs and then pour over the mixture in the baking dish. Gently move the mixture around to help the eggs settle into it and top with remaining jalapeno cut into slices
  8. Bake at 425' for 20-30 minutes, then broil on high for an additional 5 minutes or until golden and bubbly on top
  9. Let sit for 10 - 15 minutes before slicing into servings. Top with more ranch and hot sauce.
  10. Serve and enjoy!

Read more our recipe : Maryland Crab Cakes with Quick Tartar Sauce

For more detail : https://bit.ly/2LBODyy

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