This is probably one of my favorite casseroles to make. Then again, anything buffalo chicken sounds great to me anytime! The original casserole is filled with TONS of cheese and milk. That was great and all, but it was so heavy. Delicious, but heavy. I knew I had to change the original up!

The eggs add a fluffiness to the casserole and also help to bind everything together, but if you’re sensitive to eggs, they are not entirely necessary. See the recipe note for a substitute. Honestly, besides the different texture from the spaghetti squash, it tastes like the original. It’s still rich, creamy, and cheesy – if you decide to sprinkle some on top!

So, next time you’re craving buffalo chicken wings, but don’t want all of the grease and carbs, give this hearty dish a try! It’ll surprise you!

Print Recipe

Buffalo Chicken Casserole (with dairy-free option)

Course

Casseroles

Prep Time

20 minutes

Cook Time

25 minutes

Servings

Ingredients

• 1 3lb Spaghetti Squash cooked & shredded (about 4 1/2 - 5 cups)
• 1 lb Chicken breast cooked & shredded/diced (about 2 cups)
• 13.5 oz can of Coconut Milk unsweetened/sub 1 1/2 cups cashew milk
• 1/2 cup Yogurt I use dairy free cashew yogurt - sub greek yogurt
• 1/2 - 3/4 cup Buffalo sauce I use Frank's RedHot
• 2 tsp Celery salt
• 2 tsp Garlic powder
• 2 tsp Onion powder
• 1 tsp Black pepper
• 3 Eggs sub arrowroot powder - see recipe note*
• 1 cup Shredded cheddar cheese optional
• chopped green onions optional
• Ranch dressing optional

Course Casseroles Prep Time 20 minutes Cook Time 25 minutes Servings Ingredients 1 3lb Spaghetti Squash cooked & shredded (about 4 1/2 - 5 cups) 1 lb Chicken breast cooked & shredded/diced (about 2 cups) 13.5 oz can of Coconut Milk unsweetened/sub 1 1/2 cups cashew milk 1/2 cup Yogurt I use dairy free cashew yogurt - sub greek yogurt 1/2 - 3/4 cup Buffalo sauce I use Frank's RedHot 2 tsp Celery salt 2 tsp Garlic powder 2 tsp Onion powder 1 tsp Black pepper 3 Eggs sub arrowroot powder - see recipe note* 1 cup Shredded cheddar cheese optional chopped green onions optional Ranch dressing optional

Instructions

1. Preheat your oven to 400 degrees.
2. Your spaghetti squash can easily be cooked in your microwave in about 15 minutes. Simply cut it in half, lengthwise, and put it face down on a microwave-safe dish. It may need more or less time, depending on the size you have. When it's ready, you'll be able to easily shred it with a fork. My preferred cooking method: 8 minutes High Pressure in my Instant Pot!
3. After cooking your squash, I drain out as much liquid from it as possible. You can use cheesecloth or a fine strainer.
4. As for your shredded chicken, cook that on your stovetop, in your Instant pot, or use leftover rotisserie chicken. If you're cooking boneless, skinless chicken breasts or thighs, and you've never tried shredding chicken with a handheld or stand mixer, DO YOURSELF A FAVOR AND TRY IT!
5. In a large mixing bowl, whisk together milk, yogurt, buffalo sauce (more depending on how much heat you like), eggs, and seasonings.
6. To the liquid, add squash and chicken and combine.
7. Pour casserole mixture into a 13X9 baking dish and top with shredded cheese, if desired.
8. Bake for 25-30 minutes or until the edges start to brown.
9. Allow casserole to cool 5-10 minutes before serving.
10. Top with extra buffalo sauce, ranch dressing, and green onions!

Recipe Notes

*If you are not using eggs, you can substitute 3 tbsp of arrowroot powder to thicken up the sauce. Whisk the powder in with the milk and seasonings.