By Sarah Steffens

If you love buffalo chicken, we’ve got a recipe for you. Grab your trusty casserole dish, and whip up this beautiful Whole30 Buffalo Chicken Casserole.  Buffalo chicken is pretty much always a guaranteed win at the dinner table, and this easy-to-prepare dish will be a life-saver on a busy weeknight. The ingredient list is minimal, and you’ll most likely have most of what’s needed, on hand.

Make this delicious Whole30 Zucchini, Tomato, and Sausage Casserole this week.

Try This: Whole30 Buffalo Chicken Casserole

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
4.47 from 219 votes
Prep Time 10 mins
Cook Time 30 mins
Servings 4


  • 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


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


  • 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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Recipes and photos by Sarah Steffens. Sarah has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California.

After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking 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. She is the in-house recipe creative for the Whole30, and the creator of the Savor and Fancy blog. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audiobook or hiking at Griffith Park.