Buffalo Chicken Casserole
Ingredients
The casserole
-
1
medium to large
spaghetti squash
-
1.5
lbs
boneless skinless chicken thighs
-
to taste
sea salt and ground pepper
-
1
bell pepper, diced
-
1
carrot, diced
-
2
ribs
celery, diced
-
to taste
Ranch dressing
-
4
green onions, sliced
For the buffalo sauce
-
¼
cup
nutritional yeast
-
½
cup
hot sauce
-
½
cup
mayo
Instructions
- Preheat the oven to 400°F and grease two medium baking sheets.
- Cut the spaghetti squash in half and scoop out the seeds, placing it cut side down on one baking sheet.
- Place the chicken on the other baking sheet and season with salt and pepper.
- Cook the squash and chicken in the oven, removing the chicken after it reaches an internal temperature of 165°F (about 20 minutes) and the squash after about 30 minutes.
- While the squash and chicken cook, prepare the bell pepper, carrot, and celery in a large mixing bowl.
- Mix the buffalo sauce ingredients in a small bowl or jar.
- Once the chicken has cooled, chop it into bite-sized pieces and add it to the bowl with the veggies.
- Scoop the flesh of the squash into the bowl and mix everything together with the buffalo sauce.
- Transfer the mixture to a greased casserole dish and spread it evenly.
- Bake the casserole for 20-30 minutes until heated through, then let it cool for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
20g
Total carbohydrates
15g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
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