Buffalo Chicken Casserole

June 16, 2016 Ben No comments exist

Buffalo Chicken Casserole

Buffalo Chicken Casserole

We’ve been making this Buffalo Chicken Casserole since week 1 of our switching to paleo almost a year ago, and this recipe never seems to disappoint! It consists of plenty of vegetables with varying textures to give this dish a lot of character while we have ground chicken for a protein which gives a nice zing as everything is paired with the cayenne pepper wing sauce. This is a great meal which the whole family will love to get lots of nutritious vegetables within your diet, disguised with the flavor of yummy chicken wings!

Buffalo Chicken Casserole Buffalo Chicken Casserole

See below for the recipe as well as out Paleo Panther Video Recipe for this Buffalo Chicken Casserole!

Buffalo Chicken Casserole

Buffalo Chicken Casserole

Ingredients:

  • 1 Medium Spaghetti Squash
  • 4 Tbsp Grass-Fed Butter, Ghee, or Coconut Oil
  • 2 Cloves Garlic, Minced
  • 1 Medium Carrot, Diced
  • 2 Stalks Celery, Diced
  • ½ Medium Yellow Onion, Minced
  • 1 Red Bell Pepper, Diced
  • 1lb Ground Chicken
  • 1 tsp Garlic Powder
  • 1 tsp Fine Sea Salt
  • ¼ tsp Ground Black Pepper
  • 1 Cup Cayenne Pepper or Buffalo Wing Sauce
  • 3 Large Eggs, Whisked
  • Chopped Scallions for Garnish
  • Chopped Avocado for Garnish

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Cut spaghetti squash in half lengthwise, and use a spoon to scoop out the seeds in the center. Discard seeds.
  3. Place the spaghetti squash cut side down on a baking sheet and bake for 30-35 minutes until the skin is soft enough to easily piece with a fork, or gives when your press with your finger.
  4. Remove the squash from the oven and reduce the temperature to 350 degrees F. Let squash cool for 5 minutes.
  5. Use a fork to shred the spaghetti strands out of the squash, and place them into a large mixing bowl.
  6. Melt 2 Tbsp butter, ghee, or coconut oil into a large frying pan over medium heat, and pour into a 8x8 glass baking dish or Dutch oven. Spread around for even consistency.
  7. Melt 2 Tbsp butter, ghee, or coconut oil into the same frying pan over medium heat, and add the carrots, garlic, celery, onion and bell peppers. Cook for about 10 minutes or until the onion is translucent.
  8. Add the ground chicken, garlic powder, salt and pepper, and cook until the chicken is no longer pink, about 8 minutes, breaking apart with a spatula while cooking.
  9. Remove the frying pan from the heat, and then add the hot sauce and mix together until combined.
  10. Pour the entire contents of the frying pan into the mixing bowl with the spaghetti squash.
  11. Add the whisked raw eggs to the mixing bowl, and combine everything together by mixing well.
  12. Pour into the greased Dutch oven prepared earlier, and then bake for 1 hour or until the top forms a slightly golden brown hard crust.
  13. Remove from oven, let cool for 5 minutes, and then garnish with the avocado and scallions.
  14. Serve, and enjoy!
http://www.paleopanther.com/2016/06/16/buffalo-chicken-casserole/

See Below for the Paleo Panther Video Recipe:

Buffalo Chicken Casserole

Recipe Inspired By PaleOMG

Paleo Panther © 2016

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