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 Frank's Red Hot*
- 1/4 cup Whole30 Ranch Dressing
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 3 eggs
Instructions
- heat kitchen appliance to 400° and line a 13x9 pan with parchment paper and put aside.
- whereas squash is change of state, sauté the onion and carrots for 5-7 minutes- till softened and principally grilled through.
- Shred squash with a fork and place in a very giant bowl. Use a clean towel and press the liquid out- it does not ought to be super dry, however this helps create the casserole not too watery.
- Add the onion mixture to the bowl together with the chicken, hot sauce, ranch, garlic powder, salt and pepper. Stir well.
- Add the eggs, mix well, and pour mixture into the ready pan.
- Bake for 30-35 minutes.
- Serve with further ranch if desired.
source https://recipetocooking.blogspot.com/2019/02/paleo-buffalo-chicken-casserole.html
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