Weekly Meal Prep: Paleo Buffalo Chicken Casserole

August 28, 2016

Weekly Meal Prep: Paleo Buffalo Chicken Casserole

My name is Erika Theisen, I am a super busy person (aren’t we all?), so I began meal prepping to help me maintain a healthy lifestyle.  If I have nothing prepared, am hungry and not at home, I am almost guaranteed not to choose the healthiest option to eat. Meal prep eliminates the possibility for me to choose an unhealthy meal or snack and eliminates the amount of times I go out to eat. I am able to maintain this lifestyle because I make sure the meals taste good and there is a wide variety to choose from.  My goal is to cook meals that don’t taste like I am on a diet or restricting myself and prepare food that someone who does not follow paleo would enjoy. Additionally, I don’t like making the same meal too often and I stick to simple recipes with fewer ingredients and ingredients that I know.

By sharing these recipes I hope people will enjoy the meals and realize eating this way is not hard, it is yummy, it does not need to be or feel restrictive… anyone can do it.



I realized this weekend that I still had some PaleoChef Sriracha Sauce left, so I decided to try this casserole dish out and it was just as amazing as it looks! I should note that for the first time in my meal prep history I bought rotisserie chicken instead of making my own shredded chicken. Don’t judge. Anyways, this casserole dish was so simple and easy to make! I do think that the toppings are necessary, so if you make this, don’t skip out on those! Next time I will also add some bacon. Let me know if you make this and what toppings you added!

Paleo Buffalo Chicken Casserole

-1.5 large head cauliflower, grated

-6 eggs

-1.5 pound chicken, cooked and shredded (You can also use rotisserie chicken!)

-1/2 white onion, diced

-1.5 red bell pepper

-1 teaspoon garlic powder

-1 teaspoon salt

-1 teaspoon smoked paprika

-1/2 cup buffalo sauce (I used PaleoChef Sriracha Sauce)

Optional Toppings:

-Crispy bacon

-Diced red onion

-Diced green onion

-Diced avocado

-Diced tomato


1) Preheat oven to 400° F.

2) In a large bowl combine the grated cauliflower and eggs. Mix well until full incorporated.

3) Stir in the remaining ingredients and pour into a casserole dish.

4) Bake for 45-60 minutes depending on what size dish you used. Mine is a 2.5 quart round dish and I baked it for exactly 1 hour.

5) Top with desired toppings and serve.

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