Sometimes all I want is comfort food and nothing else can satisfy me. I know I’m not alone in this. So how to deliver and still enjoy a guilt free meal? Don’t worry, this recipe accomplishes just that. And it’s Whole 30 compliant, dairy free, and gluten free!
This Buffalo Ranch Chicken Casserole is super creamy and looks cheesy but there’s absolutely no cheese in it. In fact it’s dairy free and uses spaghetti squash instead of traditional spaghetti noodles. You’re not going to miss any of it. I promise. And your whole family is going to love it too.
You start by roasting the spaghetti squash. We love spaghetti squash at my house. It’s so yummy with just a little olive oil, salt, and pepper or topped with marinara sauce. But not today, friends. Today we’re going to really dress up that squash.
While the squash is roasting you’ll be sauteing fragrant veggies like onion and two kinds of peppers. Plus garlic of course. If I ever give you a dish without garlic you should wonder what’s wrong with me.
The sauce that produces that cheesy feeling (but has no cheese) is a mix of ranch dressing, hot sauce, and spices. I make my own. It’s surprisingly easy because everyone goes straight in the blender! If you prefer store-bought Tessemae’s makes a great one.
I use store bought rotisserie chicken because it’s a great time saver. However, good luck finding one that’s Whole30 compliant. If you’re doing a Whole30 you may find that you need to prepare your own chicken. Boil it, saute it, or grill it. Any of those will work.
This dish feels like a truly amazing casserole that satisfies without any of the guilt that a decadent comfort food can bring. You’re going to be making this one again and again. I promise.
I promise you that when you pull this out of the oven you won’t be thinking about the missing noodles or cheese. It looks, smells, and tastes like heaven. A really spicy, creamy plate of heaven. It is that good.
Buffalo Ranch Chicken Casserole
This Buffalo Ranch Chicken Casserole feels like a truly great comfort food but it's completely Whole 30 compliant, dairy free, & gluten free! It's so creamy you'll never believe it's good for you!
- 1 medium spaghetti squash
- 1 green pepper diced
- 1 red pepper diced
- 1 medium yellow onion diced
- 2 tablespoon minced garlic
- 1 tablespoon cooking fat of choice (Olive oil or ghee work well.)
- 3 eggs
- 1 1/4 cup Easy Ranch Dressing
- 1/2 cup Frank's Red Hot Original Sauce
- 1 teaspoon chipotle chile pepper powder skip this if you want to decrease the heat.
- 1 teaspoon salt
- 2 1/2 cups pulled or chopped rotisserie chicken without the skin approximately 2 rotisserie chickens
- 1 tablespoon olive oil
- 1/4 cup chopped fresh cilantro
Preheat oven to 400 degrees.
Cut your spaghetti squash length wise. Scoop out the seeds and gooey parts. Sprinkle with salt and pepper. Lay cut side down on a baking sheet. Bake for 40 - 45 minutes. You'll know it's done because the skin will give a little under pressure and the cut side (with the noodles) will have some browning. While your squash is baking you can go ahead and move forward with the next step. Remove from the oven when squash is compete and set aside.
In a large saute pan add your cooking fat of choice, diced green pepper, diced red pepper, garlic, and onion. Stir. Cook over medium high heat until vegetables are tender. This takes approximately 5-10 minutes.
In a large mixing bowl whisk the eggs thoroughly. Then add your Easy Homemade Ranch Dressing, Frank's Red Hot Sauce, chipotle chile pepper, and salt. Stir until well mixed.
Brush olive oil along the inside of a 2 QT glass baking dish or large stoneware baking dish (my preference) to prevent sticking.
Using a fork pull the spaghetti squash out of the skin and add to the baking dish. You want them to be noodle-like so if they clump together some just separate with your fork.
Add your sauteed onion, green pepper, red pepper, and garlic to the baking dish. Stir together with your squash using a fork or spoon.
Add your chicken to the baking dish. Stir together.
Pour your dressing mixture over the ingredients in your baking dish. Stir thoroughly to ensure everything is covered.
Sprinkle cilantro on top.
Reduce oven heat to 350 degrees.
Place in the oven and bake uncovered for 1 hour. The top will be browned when it's finished. Set it aside for 5-10 minutes before cutting.
Serve & enjoy!
Made this dish? I’d love to see it! Tag me on Instagram if you share it!