Post by Loupy on Jul 5, 2019 18:20:20 GMT -7
BUFFALO RANCH CHICKEN CASSEROLE
From: Christina @ thewholecook.com/buffalo-ranch-chicken-casserole/
If you’re looking for a hearty entree that’s big on flavor and shockingly good for you you’re going to love this Buffalo Ranch Chicken Casserole. My Buffalo Ranch Chicken Casserole is super creamy and looks cheesy but there’s absolutely no cheese in it. In fact it’s dairy free and uses spaghetti squash instead of traditional spaghetti noodles. Have I blown your mind yet?
This dish feels like a truly amazing casserole that satisfies without any of the guilt that a decadent comfort food can bring. I promise you that when you pull this out of the oven you won’t be thinking about the missing noodles or cheese. It looks, smells, and tastes like heaven. A really spicy, creamy plate of heaven. It is that good.
Prep time: 45 min
Cook time: 1 hour
Total time: 1 hr, 45 min
Serves: 8
Ingredients
1 medium spaghetti squash
1 green pepper diced
1 red pepper diced
1 medium yellow onion diced
2 tablespoon minced garlic
1 tablespoon cooking fat of choice I use olive oil or avocado oil.
3 eggs
1 1/4 cup ranch dressing
1/2 cup Frank's Red Hot Original Sauce
1 teaspoon chipotle chile pepper powder (Can use chili powder or omit this completely to decrease spiciness of casserole.)
1 teaspoon salt
2 1/2 cups chicken cooked, shredded or chopped
1/4 cup chopped fresh cilantro
Instructions
Preheat oven to 400 degrees.
Cut your spaghetti squash length wise.
Scoop out the seeds and gooey parts.
Sprinkle with salt and pepper.
Lay cut side down on a baking sheet.
Bake for 40 - 45 minutes.
You'll know it's done because the skin will give a little under pressure and the cut side (with the noodles) will have some browning.
While your squash is baking you can go ahead and move forward with the next step.
Remove from the oven when squash is complete and set aside.
Reduce oven temperature to 350 degrees.
In a large sauté pan add your cooking fat of choice, green pepper, red pepper, and onion.
Stir.
Cook over medium high heat until vegetables are tender.
This takes approximately 4-5 minutes.
When they're almost done add in your minced garlic.
Stir. Remove from heat and set aside.
In a large mixing bowl whisk the eggs thoroughly.
Then add your ranch dressing, Frank's Red Hot Sauce, chipotle chile pepper, and salt.
Stir until well mixed.
Use a fork to pull the spaghetti squash out of the skin and add to a 9 x 13 baking dish.
You want them to be noodle-like so if they clump together some just separate with your fork.
Add your sauteed onion, green pepper, red pepper, garlic, cooked chicken, and most of the fresh cilantro to the baking dish.
Stir together with your squash using a fork or spoon.
Pour your dressing mixture over the ingredients.
Stir thoroughly to ensure everything is covered.
Sprinkle remaining cilantro on top.
Place in the oven and bake uncovered at 350 degrees for 55 minutes to 1 hour.
The top will have some browning when it's finished.
Set aside for 5-10 minutes before serving.
Notes
For the nutritional information I'm assuming you're cutting 6 slices. These slices are very large so you can definitely get more servings from this dish if preferred.
Nutritional Information
Per slice:
Calories: 310 | Carbohydrates: 14g | Protein: 6g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 1222mg | Potassium: 298mg | Fiber: 3g | Sugar: 5g
From: Christina @ thewholecook.com/buffalo-ranch-chicken-casserole/
If you’re looking for a hearty entree that’s big on flavor and shockingly good for you you’re going to love this Buffalo Ranch Chicken Casserole. My Buffalo Ranch Chicken Casserole is super creamy and looks cheesy but there’s absolutely no cheese in it. In fact it’s dairy free and uses spaghetti squash instead of traditional spaghetti noodles. Have I blown your mind yet?
This dish feels like a truly amazing casserole that satisfies without any of the guilt that a decadent comfort food can bring. I promise you that when you pull this out of the oven you won’t be thinking about the missing noodles or cheese. It looks, smells, and tastes like heaven. A really spicy, creamy plate of heaven. It is that good.
Prep time: 45 min
Cook time: 1 hour
Total time: 1 hr, 45 min
Serves: 8
Ingredients
1 medium spaghetti squash
1 green pepper diced
1 red pepper diced
1 medium yellow onion diced
2 tablespoon minced garlic
1 tablespoon cooking fat of choice I use olive oil or avocado oil.
3 eggs
1 1/4 cup ranch dressing
1/2 cup Frank's Red Hot Original Sauce
1 teaspoon chipotle chile pepper powder (Can use chili powder or omit this completely to decrease spiciness of casserole.)
1 teaspoon salt
2 1/2 cups chicken cooked, shredded or chopped
1/4 cup chopped fresh cilantro
Instructions
Preheat oven to 400 degrees.
Cut your spaghetti squash length wise.
Scoop out the seeds and gooey parts.
Sprinkle with salt and pepper.
Lay cut side down on a baking sheet.
Bake for 40 - 45 minutes.
You'll know it's done because the skin will give a little under pressure and the cut side (with the noodles) will have some browning.
While your squash is baking you can go ahead and move forward with the next step.
Remove from the oven when squash is complete and set aside.
Reduce oven temperature to 350 degrees.
In a large sauté pan add your cooking fat of choice, green pepper, red pepper, and onion.
Stir.
Cook over medium high heat until vegetables are tender.
This takes approximately 4-5 minutes.
When they're almost done add in your minced garlic.
Stir. Remove from heat and set aside.
In a large mixing bowl whisk the eggs thoroughly.
Then add your ranch dressing, Frank's Red Hot Sauce, chipotle chile pepper, and salt.
Stir until well mixed.
Use a fork to pull the spaghetti squash out of the skin and add to a 9 x 13 baking dish.
You want them to be noodle-like so if they clump together some just separate with your fork.
Add your sauteed onion, green pepper, red pepper, garlic, cooked chicken, and most of the fresh cilantro to the baking dish.
Stir together with your squash using a fork or spoon.
Pour your dressing mixture over the ingredients.
Stir thoroughly to ensure everything is covered.
Sprinkle remaining cilantro on top.
Place in the oven and bake uncovered at 350 degrees for 55 minutes to 1 hour.
The top will have some browning when it's finished.
Set aside for 5-10 minutes before serving.
Notes
For the nutritional information I'm assuming you're cutting 6 slices. These slices are very large so you can definitely get more servings from this dish if preferred.
Nutritional Information
Per slice:
Calories: 310 | Carbohydrates: 14g | Protein: 6g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 1222mg | Potassium: 298mg | Fiber: 3g | Sugar: 5g
