If you’re looking for a hearty entree that’s big on flavor and shockingly good for you you’re going to love this Buffalo Ranch Chicken Casserole.
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? This recipe is Whole30 compliant, dairy free, and gluten free!
My 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. Have I blown your mind yet?
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 Easy Ranch Dressing. It really is surprisingly easy because everything 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, if you’re doing a round of Whole30 you may prefer to prepare your own chicken. Chicken breasts and chicken thighs work well. Boil it, saute it, or grill it. Any of those will work. The flavor in this dish doesn’t come from the chicken so how you cook it doesn’t really matter.
This dish feels like a truly amazing casserole that satisfies without any of the guilt that a decadent comfort food can bring. 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.
Made this recipe and loved it? If you share a photo of your dinner on Instagram tag me so I can check it out!
Looking for another healthy but satisfying entree? I recommend this Baked Spaghetti (Squash) Casserole.
Buffalo Ranch Chicken CasserolePrint Recipe Pin Recipe
- 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 or other 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 complete 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 minutes.
- In a large mixing bowl whisk the eggs thoroughly. Then add your Easy 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.
- Use a fork to 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, garlic, chicken, and most of the fresh cilantro to the baking dish. Stir together with your squash using a fork or spoon.
- Pour your dressing mixture over the ingredients. Stir thoroughly to ensure everything is covered.
- Sprinkle remaining 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. (If using a shallow baking dish you may need less time.) Set it aside for 5-10 minutes before cutting.
- Serve & enjoy!