When I’m doing a Whole30, I want easy, I want fast, I want flavorful, and I want leftovers. Here they are, all of them, in one casserole. Remember my Buffalo Chicken Stuffed Sweet Potatoes? Well, I was including those in a 4-week Meal Plan that I’m building, and I thought, what can I make with this leftover buffalo chicken to turn it into another dish?
And then there was Paleo Buffalo Chicken Casserole.
I made the test run recipe for Brandan, and he of course told me it was delicious, because he thinks everything I make is delicious. That’s his job – to tell me how lovely I look unshowered and cooking in sweatpants all day with my hair in a bun, and to tell me how delicious all the food I make is. Otherwise he doesn’t eat.
I wanted a second opinion, so I shared some leftovers with my Whole30 buddy Kelly – I knew I’d get an honest opinion. She and her husband (who is fairly picky about food and only eats chicken) called me from the dinner table with their mouths full and said something along the lines of”ummagawdJessthisissooooooogooooooood.” So, I’m not one to toot my own horn or anything, but I think I might be onto something here.
Is this the only paleo buffalo chicken casserole recipe out there? No. But mine is better for 2 reasons:
- It doesn’t have eggs in it. (So it’s not all stuck together, this will be important later, keep reading!)
- You don’t have to pre-cook any of your veggies before putting them into the casserole.
Yeahhhhhh. You read that right. You just throw all the raw cauliflower, carrots, celery, and onion into that casserole dish with your shredded cooked chicken, toss that bad boy around with your Franks and your mayo, and BOOM. You’re done.
Then, once it’s done baking, you just dish it out and top it with some of that homemade ranch dressing you made with the rest of your mayo while it was baking. Perfection. If you feel like getting fancy, add some bacon, avocado, and chives. Those aren’t in my picture because I don’t like bacon.
HA. Lies. It’s just because I’m a dummy and forgot.
Now, you might ask, “Jessica, why don’t I want my casserole to stick together with eggs? Why not just whisk up some eggs, then pour them over it?” Well, first, this is not a buffalo chicken frittata. It’s a casserole.
Second, and more importantly, because when you get up in the morning and aren’t sure what to eat, you’re going to take a couple of eggs, whisk them up in a bowl, pour them into a small frying pan, and make an omelette. You’re going to fill the omelette with this buffalo chicken casserole, fold it over, and serve it with some ranch dressing on top.
Then you’re going to thank me. You’re welcome.
P.S. Want an extra tip to make this even easier? Use your stand mixer to shred your chicken. Magic!
My KitchenAid is living up to it’s name today! How to make shredded chicken without pulling it apart with a fork – place large chunks of cooked chicken into the bowl of your stand mixer, then use the flat beater blade. Start it on a low setting at first, then speed up as it starts to shred. Make sure to lock it down, and keep a hand on the top – it likes to jump around a little bit! here’s to less time in the kitchen and more time doing something you enjoy! . . . . . #paleo #paleoblog #paleoscaleo #whole30 #cleaneats #paleolifestyle #whole30approved #whole30support #PSwhole30 #januarywhole30 #kitchenhacks #kitchenaid
Preheat oven to 375°.
Combine riced cauliflower, carrots, celery, onion, salt, and pepper and chicken in a casserole dish and mix well.
In a separate bowl, combine the mayo and hot sauce and mix well.
Pour the sauce over the casserole, and stir to combine, coating everything well. (Get in there with your hands if you're not scared!)
Bake covered for 45 minutes, then uncover and bake 15 minutes more.
Serve topped with homemade ranch, diced avocado, and if you feel like getting crazy, a bit of bacon. Oh yeah.