Paleo Buffalo Chicken Casserole

• Gluten free

• Meat

  • 2 lbs Chicken, cooked

• Produce

  • 1 cup Carrots
  • 1 tsp Garlic powder
  • 1 Onion, large
  • 1 Spaghetti squash, large cooked and shredded

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 cup Hot sauce
  • 1/4 cup Ranch dressing

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 to taste tsp Salt

Found on jaysbakingmecrazy.com

Ingredients

• 1 large spaghetti squash, cooked and shredded
• 1 large onion, diced
• 1 cup diced carrots, about 2-3 medium size
• 2 pounds cooked chicken
• 1 cup hot sauce (like Franks Red Hot)
• 1/4 cup ranch dressing
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper
• salt to taste (about 1/4 teaspoon)
• 3 eggs

Directions

• Preheat oven to 400° and line a 13x9 pan with parchment paper and set aside.
• While squash is cooking, sauté the onion and carrots for 5-7 minutes- until softened and mostly cooked through.
• Shred squash with a fork and place in a large bowl. Use a clean towel and press the liquid out- it doesnt have to be super dry, but this helps make the casserole not too watery.
• Add the onion mixture to the bowl along with the chicken, hot sauce, ranch, garlic powder, salt and pepper. Stir well.
• Add the eggs, mix well, and pour mixture into the prepared pan.
• Bake for 30-35 minutes.
• Serve with additional ranch if desired.