Butter Addict Gone Paleo!

Buffalo Chicken Casserole (with dairy-free option)

Servings	Prep Time
5-6	20minutes

Cook Time

25minutes

Servings	Prep Time
5-6	20minutes

Cook Time

25minutes

Ingredients

Instructions

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!

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.