Description
This Buffalo Ranch Chicken Zoodle Casserole is a creamy, spicy, and low-carb comfort dish packed with protein and full of flavor.
Ingredients
1 lb boneless skinless chicken breast, cooked and chopped
2 large or 3 small zucchini, spiral-cut into noodles
1 medium celery stalk, chopped finely
2 tbsp red bell pepper, chopped (optional)
1 ½ tbsp Parmesan cheese (Cabot or Tillamook brand)
½ cup organic sour cream (or mayonnaise for paleo)
1 tbsp butter or ghee
1 ½ to 2 tbsp Crystal® Hot Sauce or Texas Pete® Original Hot Sauce
3 tbsp unsweetened canned pumpkin puree or butternut squash puree
½ tsp ground mustard spice
¼ tsp garlic powder
½ cup Tillamook sharp cheddar cheese, grated (optional)
Instructions
1. Preheat oven to 400°F and grease a 9x6x2 inch casserole dish.
2. In a saucepan over medium heat, combine butter, sour cream, hot sauce, pumpkin puree, ground mustard, garlic powder, and Parmesan. Stir until fully melted and combined. Turn off heat.
3. Place zucchini noodles in a bowl and pat with a paper towel to remove excess moisture.
4. Spread zucchini noodles evenly in the casserole dish.
5. Layer chopped cooked chicken and celery over the noodles.
6. Pour the creamy buffalo sauce evenly over the top.
7. Add chopped red bell pepper if desired.
8. Bake for 30 minutes. Remove from oven and top with grated cheddar cheese if using.
9. Return to oven for 5 more minutes until cheese melts.
10. Let cool for 5–10 minutes before serving.
Notes
To reduce heat, use less hot sauce and more sour cream.
To increase spice, add more hot sauce or crushed red pepper flakes.
Can be prepped in advance and stored refrigerated for 24 hours before baking.
Freeze unbaked for up to 2 months. Thaw in fridge before cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American