This paleo buffalo chicken casserole is flavorful, easy to make, and feeds a crowd. Whether you’re on a Whole30, or just looking for a healthier casserole recipe, look no further!
This buffalo chicken casserole is not only healthy, it’s paleo and Whole30 compliant.
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 delicious casserole.
I made the test run of this recipe for my husband, 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.
What goes in paleo buffalo chicken casserole?
In my version, raw veggies. Cauliflower rice, carrots, celery, and onion. Mix those together with your cooked chicken and your sauce, and bake it. Dinner is done.
Yeahhhhhh. You read that right. No pre-cooking necessary.
How do you make paleo buffalo chicken casserole?
Your veggies can stay raw, but you’ll need to chop them. I save time on this in a couple of ways:
- Buy pre-riced cauliflower. So much less mess, so much less work.
- Buy a bag of shredded carrots.
When it comes to the celery and onions, I usually just chop those myself. However, you may be able to find a pre-chopped “Mirepoix” at the store, which usually consists of carrots, celery and onions. Talk about a time-saver!
You’ll also need to pre-cook the chicken. I prefer to do mine in the Instant Pot in large batches and just keep it on hand, because I’m lazy and I like that the Instant Pot does all the work of cooking the chicken for me without me paying any attention to it. If you don’t have an Instant Pot, you can always just bake your chicken in the oven!
And, if you’re the ultimate lazy cook like me, you don’t even have to chop your chicken – you can just shred it in your stand mixer like this:
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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
What can you put on buffalo chicken casserole?
There’s lots of options when it comes to toppings for this casserole. Here are a few of my favorites:
What else do you like to use as toppings?
What can you do with buffalo chicken casserole leftovers?
My favorite thing to do with these leftovers is to make an omelette for breakfast.
Take a couple of eggs, whisk them up in a bowl, pour them into a small frying pan. Once they’ve firmed up a bit, fill one side with a scoop of the casserole and fold it over.
Once it finishes cooking, top it with a drizzle of ranch. Just trust me on this one.
How else do you use your leftovers?
Can you freeze paleo buffalo chicken casserole?
Yes! I love this casserole recipe because you can freeze it either before or after cooking.
If you freeze it before cooking, you can either let it defrost before baking, or bake it from frozen. If you bake it from frozen, it will need to cook longer for sure. Depending on your oven, add time as necessary!
You can also cook it first and then freeze it! If you choose this method, expect there to be a little extra water content when it defrosts. You can use a slotted spoon to serve or drain off any extra water from the vegetables when serving.
Whether this Whole30 buffalo chicken casserole is getting you through a round, or it’s just a quick and easy healthy weeknight meal, it’s a family favorite, loved by adults and kids alike.
This paleo buffalo chicken casserole is so easy to make! Just 7 ingredients and full of veggies, it's the perfect weeknight meal.
- 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.