Healthy Buffalo Chicken Casserole

This Buffalo Chicken Casserole is the perfect comfort food dish made healthy!

Course Main Dish

Cuisine American

Keyword chicken, keto, paleo, whole30

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 295kcal

Author Sara

Preheat oven to 425'. Using a sharp knife, cut your squash in half (length wise) and scoop out the seeds. Place face down on a baking sheet
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
Once cooled, add shredded squash to cheesecloth or nut milk bag and squeeze out excess moisture

Melt the ghee and hot sauce in saucepan over low heat, then toss with the shredded chicken
In a large bowl, mix the chicken, celery, bell pepper, ranch, and 1/2 jalapeno diced
Add the squash noodles to the chicken mixture, season with salt if needed and pepper to taste then pour into an 8x8 baking dish
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
Bake at 425' for 20-30 minutes, then broil on high for an additional 5 minutes or until golden and bubbly on top (watch to make sure it doesn't burn)
Let sit for 10 - 15 minutes before slicing into servings
Top with more ranch and hot sauce as desired

Nutrition facts are auto calculated and can vary depending on ingredients and brands used

Try making your squash in the Instant Pot - see instructions HERE