Zesty Buffalo Chicken Casserole Recipe

Buffalo chicken casserole is a perfect blend of comfort food and balanced nutrition. This creamy, spicy dish combines spaghetti squash, lean chicken, and fresh vegetables, all brought together with zesty Buffalo sauce and melted cheese. Whether you're meal-prepping for the week or serving a crowd on game day, this casserole is sure to satisfy without the post-meal slump.

Quick Recipe Overview

• Servings: 8

• Prep Time: 25 minutes

• Bake Time: 1 hour 40 minutes

• Total Time: 2 hours 5 minutes

Nutrition Highlights

This casserole delivers a delicious mix of protein, fiber, and vitamins:

• Spaghetti Squash: A low-carb, high-fiber alternative to pasta, rich in B vitamins for energy.

• Red Bell Peppers: Packed with vitamin C to support immunity and digestion.

• Chicken: A lean protein source with essential nutrients like B6, selenium, and choline for muscle repair and brain health.

• Eggs: Add more protein and help bind the casserole together.

Ingredients

Things You'll Need:

• 1 large spaghetti squash (about 3 lbs.)

• 1 medium yellow onion, finely chopped

• 2 stalks celery, finely chopped

• 1 red bell pepper, finely chopped

• 1–2 cups broccoli, finely chopped (optional, about 1 crown)

• 2 garlic cloves, minced

• 1 lb. ground chicken

• 1 tsp. salt

• 1/4 tsp. black pepper

• 1 cup Buffalo sauce

• 1/4 cup sour cream

• 2 large eggs, whisked

• 1 cup mozzarella cheese, shredded

• Olive oil

Optional Garnishes:

• Sliced avocado

• Chopped scallion

• Crushed tortilla chips

Directions

1. Cook the Spaghetti Squash

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. Halve the squash lengthwise and remove seeds. Brush with olive oil and place cut-side down on the sheet.

3. Bake for 35 to 40 minutes, or until tender. Let cool for 5 to 10 minutes.

4. Reduce oven temperature to 350°F and grease a 9x13-inch baking dish.

2. Prepare the Squash Flesh

• Use two forks to pull the squash into threads and place it in the prepared baking dish.

3. Cook the Vegetables and Chicken

1. Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add onion, celery, bell pepper, broccoli, and garlic. Cook until onion is translucent, about 5 to 8 minutes.

2. Add ground chicken, salt, and pepper. Break the meat into small pieces and cook until no longer pink, about 5 to 8 minutes.

3. Remove from heat and stir in Buffalo sauce and sour cream.

4. Assemble the Casserole

1. Add the chicken mixture to the spaghetti squash and mix well.

2. Stir in whisked eggs until fully incorporated.

3. Top with shredded mozzarella.

5. Bake and Serve

1. Bake for 1 hour, or until the top forms a slight crust. Let rest for 5 minutes before serving.

2. Garnish with scallions, avocado slices, or crushed tortilla chips, if desired.

Recipe Tips & Variations

• Vegetable Swap: Feel free to omit broccoli or substitute with spinach or kale for added greens.

• Chicken Shortcut: Use 2 cups of shredded rotisserie chicken for convenience.

• Dairy-Free Option: Swap sour cream for mayo and omit the cheese for a creamy, dairy-free version.

• Serving Ideas: Enjoy as a hearty main dish or serve as a dip with fresh veggies or sturdy chips.

Satisfy your cravings with this bold and nourishing Buffalo chicken casserole. It's perfect for weeknight meals, meal prep, or feeding a hungry crowd. For more flavorful, easy-to-make recipes, subscribe to our newsletter.