Go Back
–+ servings
Print Recipe

Buffalo Chicken + Pumpkin Casserole

Servings: 8

Ingredients

  • 1 small pumpkin
  • avocado oil cooking spray
  • sea salt and freshly ground black pepper to taste
  • 2 lbs raw chicken breast or thighs
  • 2 bay leaves
  • 1 yellow onion chopped
  • 3 whole garlic cloves slightly crushed
  • 1/2 cup hot sauce or buffalo sauce of choice
  • 1/2 cup homemade ranch dressing
  • 3 large eggs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 cup crumbled blue cheese
  • 2 Tbsp chopped chives

Instructions

  • Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
  • Cut your pumpkin in half, remove the seeds, and place the two halves onto the prepared baking sheet as shown.
  • Season with sea salt and pepper, then very lightly with avocado oil.
  • Roast in your preheated oven until soft, about 30-40 minutes.
  • In the meantime, add your raw chicken into a large stockpot with sliced onions, a few bay leaves, and fresh garlic cloves. Cover with water, and bring to a boil then reduce to a simmer until chicken is cooked, tender, and falling apart. Discard everything except for the chicken then gently shred with forks or in your stand mixer with a paddle.
  • Remove your pumpkin from the oven and allow your pumpkin to cool a bit.
  • Spoon out the pumpkin flesh into the bowl of your food processor. Add in the buffalo sauce, ranch dressing, eggs, garlic powder, onion powder, sea salt and pepper, and process until smooth.
  • Add the shredded chicken into a large bowl then pour in your pumpkin mixture.
  • Using a wooden spoon, stir until thoroughly combined.
  • Lightly spray a 9X13 casserole dish with avocado oil.
  • Evenly spread the buffalo chicken and pumpkin mixture, then place the casserole into your preheated oven.
  • Bake for about 30-35 minutes, or until hot and bubbly with golden brown top.
  • Remove from the oven and sprinkle with crumbled blue cheese and fredhly chopped chives.
  • Serve while hot and enjoy!