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PALEO BUFFALO CHICKEN CASSEROLE

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 ranch dressing
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • salt to taste (about 1/4 teaspoon)
  • 3 eggs
PALEO BUFFALO CHICKEN CASSEROLE


Instructions

  1. Preheat oven to 400° and line a 13x9 pan with parchment paper and set aside.
  2. While squash is cooking, sauté the onion and carrots for 5-7 minutes- until softened and mostly cooked through.
  3. Shred squash with a fork and place in a large bowl. Use a clean towel and press the liquid out- it doesn't have to be super dry, but this helps make the casserole not too watery.
  4. ...........
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