This Paleo Buffalo Chicken Casserole is so good that I’ve made it two weeks in a row, and both times I wound up happily eating it for multiple meals in a row.
I wished I had doubled the recipe both times. I almost did the second time, until I realized I hadn’t bought enough bacon to do so!
With a homemade buffalo sauce, spaghetti squash, and bacon, this hearty casserole is gluten free, paleo, and Whole30. It keeps well in the fridge, making it a perfect meal prep companion. But, more importantly, it’s packed with flavor that’ll leave you dreaming of tomorrow’s lunch.Do You Even Paleo?, Bacon Buffalo Chicken Casserole (Paleo, Whole30)
The first time I tried this recipe, I had leftover chicken in the fridge and enough time to cook the spaghetti squash without issue.
The second time, I had neither. But with a little planning, it all came together easily.
I should mention I bought pre-cooked bacon both of the times.
When I made the recipe the second time, I cooked the spaghetti squash in my slow cooker overnight the night before. If you’ve never tried cooking squash this way, you’re missing out. Just plop it in the slow cooker and cook it on low for 6 hours, and it will be perfectly cooked. It cuts in half easily after it’s cooked, and the seeds are far easier to scrape out this way, too.
Before I left for work in the morning, I stuck the cooked squash in the fridge whole. Then I threw a bunch of plain chicken breasts in the slow cooker, and let them cook while I was at work all day.
Et voila. When I got home there was hardly anything that needed to be done. Just mix all the ingredients together, throw it into a 9×9 pan, and cook.
Seriously, you guys. This thing is delicious.
Let me know if you try it!