Buffalo Chicken Casserole (with dairy-free option)
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!
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 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
Ingredients
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- Preheat your oven to 400 degrees.
- 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!
- After cooking your squash, I drain out as much liquid from it as possible. You can use cheesecloth or a fine strainer.
- 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!
- In a large mixing bowl, whisk together milk, yogurt, buffalo sauce (more depending on how much heat you like), eggs, and seasonings.
- To the liquid, add squash and chicken and combine.
- Pour casserole mixture into a 13X9 baking dish and top with shredded cheese, if desired.
- Bake for 25-30 minutes or until the edges start to brown.
- Allow casserole to cool 5-10 minutes before serving.
- Top with extra buffalo sauce, ranch dressing, and green onions!
*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.
Ingredients
Instructions
Preheat your oven to 400 degrees.
If your wondering..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 method! - 8 minutes High Pressure in my Instant Pot!
As for your shredded chicken, cook that however you'd like. You'll need about 3-4 cups of shredded chicken. If you have leftovers from another meal that you want to chop up or pieces from a rotisserie chicken, those all work just fine!
P.S. If you've never tried shredded chicken with a mixer, DO YOURSELF A FAVOR AND TRY IT!
Combine all of your ingredients into a bowl.** If you're going for the completely dairy-free option, just omit the yogurt. OR you could substitute some homemade mayo or cashew cream. Either would be delicious!
**Use more or less Celery Salt. I QUITE enjoy it...so I tend to go heavy with it. However, if you're using unseasoned chicken, you'll definitely want to adjust the SPG ratio (Salt, Pepper, Garlic Powder.) YOU NEED THAT SEASONING! If you ARE using unseasoned chicken, add an extra 1/2 tsp each of SPG. I taste as I go when I cook. Snag a bite before you put it in the oven! You can always add more.
Pour the mixture into a 13X9 baking dish...or whatever you got laying around. If you choose a smaller, deeper dish, be aware that you may have to increase the cooking time.
You can finish it off with the shredded cheese if you have chose to add dairy and bake for 30-35 minutes.
When it's done, it will start to brown around the edges. You can test it by sticking a knife in the center. If it's finished, it should come out fairly clean...OR touch it! Does it feel slightly spongy when you press down lightly? ...Yes? Then it's done! :)
For easier slicing and serving, allow it to cool for 10-15 minutes...OR DON'T. It all tastes the same!
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