Low Carb Paleo Buffalo Chicken Casserole with Ranch Sauce

Low Carb Paleo Buffalo Chicken Casserole with Ranch Sauce

The recipe is the perfect surrogate for messy buffalo fowl wings, which, of route, is one of the main staples in football-looking households throughout the united states.
And for many soccer-loopy husbands who grew up in a sure technology, listening to the word “casserole” is unappetizing.

That’s due to the fact many casserole dishes of the Seventies and 80s had been bland and unimaginative. suppose tuna and fowl casserole.
actual, this recipe is a fowl casserole dish.
but probabilities are, your mother or grandma didn’t make it with avocado mayo, ghee, cauliflower rice, and coconut cream, just to call a few of the unorthodox ingredients on this dish.
In truth, and i’m no longer one to normally brag, but I trust I’ve emerge as expert at making ingenious low carb casseroles.

My three kids and husband specially love my low carb breakfast casserole. additionally they eat the pizza casserole I make.
Yup, casseroles have come an extended manner. So permit’s get started out, shall we?

Low Carb Paleo Buffalo Chicken Casserole with Ranch Sauce


  • 2 stalks celery chopped
  • 4 cups cauliflower rice cooked (leftover is perfect)
  • 1/4 teaspoon sea salt
  • 2 large eggs beaten

Chicken Topping:

  • 1 tablespoon white vinegar
  • 1/3 cup hot pepper sauce Frank's Red Hot is what I used
  • 2 cups cooked chicken chopped or shredded
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 cup ghee or butter flavored coconut oil

Ranch Dressing:

  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried dill
  • 1/8 teaspoon onion powder
  • 2 tablespoons coconut cream
  • 1/8 teaspoon sea salt
  • 1/4 cup avocado mayonnaise
  • 1/4 teaspoon dried chives
  • 1/4 teaspoon garlic powder


  1. Preheat oven to 400°F and grease casserole pan (I used a 7.5 x 11-inch) with coconut oil.
  2. In big blending bowl, integrate cauliflower rice, eggs, celery, and sea salt. unfold combination into prepared casserole pan.
  3. Bake crust at at four hundred°F for 20-25 minutes or until edges are beginning to brown. do away with from oven and location on cooling rack.

Chook Topping:

  1. location chopped bird right into a medium bowl. Set apart.
  2. In a small pot, combine hot sauce, ghee, vinegar, and cayenne pepper with a whisk. bring to a bowl over medium heat stirring as wanted. do away with from warmth.
  3. Pour hot sauce mixture over chook and stir to mix. spread over cauliflower crust.

Ranch Dressing:

  1. In small bowl, combine all the dressing elements until clean. Drizzle over the fowl layer.
  2. Bake at 400°F for any other five-10 minutes to warmth up the bird layer. Cool slightly before serving. additional ranch dressing may be added if preferred.

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