Buffalo chicken is almost always a guaranteed win, and this easy-to-prepare Whole30 Buffalo Chicken Casserole is a lifesaver on busy weeknights. This flavorful and satisfying dish is perfect for anyone following the Whole30 program or anyone looking for a delicious gluten-free, dairy-free meal.

This casserole is made with cooked and shredded chicken breast, cauliflower rice, diced carrots and bell pepper, and shredded cabbage. These ingredients provide a balance of protein, vegetables, and satiating healthy fats. This makes for a well-rounded and nourishing meal.

To give the buffalo casserole a spicy kick, we use a Whole30-compatible hot sauce and Made By Whole30 Buffalo Vinaigrette. The hot sauce adds bold, in-your-face flavor, while Buffalo vinaigrette adds tanginess and depth.

To balance out the heat, we also use Made By Whole30 House Ranch. This show-stopping dressing adds a creamy element to the casserole, making it the perfect combination of spicy and cool.

Tips and tricks:

  • Grab a rotisserie chicken to save yourself from extra prep.
  • Made By Whole30 Ranch & Buffalo Vinaigrette can be swapped with any compatible favorites.
  • Make and bake a double-batch and pop one in the freezer for a rainy day!

Overall, this Whole30 Buffalo Chicken Casserole is a delicious choice for anyone participating in a Whole30 or simply looking to add a tasty and protein-packed meal that pleases the whole crowd. So why wait? Try it out today!

Whole30 Buffalo Chicken Casserole

Whole30 Buffalo Chicken Casserole
Photos and recipe by Sarah Steffens
buffalo chicken casserole in a green dish with a wooden spoon next to the dish

Whole30 Buffalo Chicken Casserole

Try this delicious Whole30 Buffalo Chicken Casserole
4.28 from 555 votes
Prep Time 10 mins
Cook Time 30 mins
Servings 4

Ingredients
  

  • 1 pound of cooked chicken breast shredded
  • 1 tablespoon ghee coconut oil or avocado oil
  • 1 medium yellow onion peeled & diced
  • 3 garlic cloves peeled & minced
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried red pepper flakes
  • 4 cups riced cauliflower
  • 2 cups shredded green cabbage
  • 1 medium red bell pepper seeded & diced
  • 2 medium carrots peeled & diced
  • 3 large eggs
  • ½ cup full-fat canned coconut crème
  • 2 tablespoons tomato paste
  • 2 tablespoons hot sauce
  • ½ cup Whole30 House Ranch Dressing
  • 2 tablespoons Whole30 Buffalo Vinaigrette

Garnish

  • ½ cup fresh cilantro or parsley chopped
  • 1 whole scallion minced

Instructions
 

  • Preheat your oven to 400 degrees Fahrenheit.
  • In a large Dutch oven pot or skillet, add cooking fat and bring to medium-low heat.
  • Add yellow onion and garlic and sauté with sea salt, black pepper and dried red pepper flakes until soft, about 5 minutes.
  • Add cauliflower, green cabbage, red bell pepper and carrot and continue to sauté until soft, about 5 minutes.
  • In a bowl, whisk together the eggs, coconut crème, tomato paste, hot sauce, Whole30 House Ranch Dressing and Whole30 Buffalo Vinaigrette and until well-combined.
  • Reduce heat to low and stir in eggs, coconut crème, tomato paste, Whole30 House Ranch Dressing and Whole30 Buffalo Vinaigrette mixture to the veggies.
  • Stir in shredded chicken breast.
  • Pour into an oven-safe casserole dish and bake in the oven for 20 minutes.
  • Remove from the oven and serve between 4 with fresh cilantro or parsley and minced scallion, storing any leftovers in the fridge for up to 3 days. You can also freeze your leftovers in a freezer-safe container for up to 6 months.
  • Enjoy!
Tried this recipe?Let us know how it was!

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Published by Lindsay Rhodes

Lindsay Rhodes currently lives in Chicago. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter.

Sarah Steffens

Recipe Developer

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master's University in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef and Food Photographer in Sacramento, creating meals that support her client's intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. You can find many of Sarah's recipes in various Whole30, Paleo and Keto cookbooks. When Sarah is not cooking and styling recipes, you can find her enjoying a long walk, working on creative projects with loved ones or exploring beautiful Northern California.