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 buffalo hot sauce to adds bold, in-your-face flavor, tanginess, and depth.
To balance out the heat, we also used a compatible ranch dressing. Ranch 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.
- 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
Ingredients
- 1 lb of cooked chicken breast shredded
- 1 tbsp ghee coconut oil or avocado oil
- 1 medium yellow onion peeled & diced
- 3 garlic cloves peeled & minced
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp 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 tbsp tomato paste
- 4 tbsp buffalo sauce
- ½ cup compatible ranch dressing
Garnish
- ½ cup fresh cilantro or parsley chopped
- 1 whole scallion minced
Instructions
- Preheat your oven to 400 degrees °F.
- 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, buffalo sauce, and ranch dressing, then mix until well combined.
- Reduce heat on the Dutch oven or skillet to low and stir in egg and sauce 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!
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Sarah Steffens
Recipe Developer
