Buffalo Chicken Casserole
This Buffalo Chicken Casserole is a delicious and satiating weeknight meal option that the whole family is sure to love! This recipe is Whole30-compliant, paleo, keto, low-carb, nut-free, gluten-free, grain-free, dairy-free, sugar-free, and macro friendly!
Servings: 8 -10 servings
Calories: 215kcal
Ingredients
- 1 medium onion chopped
- 1 ¼ cup carrots chopped
- 1 large spaghetti squash baked, shredded
- 1 ¾ lb chicken breast baked, shredded
- ¾ cup buffalo sauce
- 5 tbsp egg whites
- 3 tbsp Primal Kitchen Mayo
- 1 ¼ tsp garlic powder
- 1 tsp salt
- cooking spray for the pan
Instructions
- Preheat oven to 400°F and spray a casserole pan with cooking spray.
- In a medium pan, sauté onions and carrots until the onions are translucent, about 6-7 minutes.
- While vegetables are cooking, in a large bowl and with a clean dishrag, squeeze moisture out of spaghetti squash.
- Add onions, carrots, and all other remaining ingredients to bowl of spaghetti squash. Stir until well-combined.
- Pour mixture into casserole pan, bake for 35 minutes, and enjoy!
Nutrition
Calories: 215kcal | Carbohydrates: 12.2g | Protein: 24.5g | Fat: 7.6g | Saturated Fat: 1.3g | Sodium: 1361mg | Fiber: 2.5g | Sugar: 5.1g