BBQ Chicken Casserole
I don’t often feel like I’m getting older, but this weekend…I feel old. My body feels old. After eating heavy Thanksgiving food, then doing over 270 wall balls in one day, then going out for a girls night out, having a couple cocktails and dancing in heels all night long, then starting Monday off with air dyne sprints…I feel really freaking old. I woke up this Tuesday morning and just laid on the couch for 40 minutes, staring out the windows because my body felt too exhausted to function yet. I mean, the clouds are pink outside so it’s pretty wonderful to look at, but still. This body needs a relaxing dip in a hot tub…OH WAIT WE GET OUR HOT TUB THIS WEEKEND!!!! Squeeeeeeelllll!
Feeling like I’m old AF was totally worth it though. My knees may be broken from dancing in heels all night long, but it was the best night out in Colorado that I’ve had in quite some time! I have no idea how I danced in heels all the time in college. I’m not much of a bar girl anymore, I just feel like I can drink cocktails and talk to friends in the comfort of my own home instead of at an annoying bar. But when my friend invited me to a 90’s dance party at a bar that has really tasty cocktails, I couldn’t say no. And it.was.awesome!! If you lived through the 90’s, you probably remember a lot of the music, but I bet you forgot about a lot of it, too. This dance party had every artist from Britney Spears to Alanis Morissette to TLC to boy bands, people who only sing in vowels, and music that you thought was totally punk like Crazy Town. It was so freaking awesome to sing every word from every song. And all I did was jump for 3 hours straight. I won’t be able to do that again for another few months while my knees heal. Cute.
Funny that I’m saying I feel too old because I just talked about feeling too young on my podcast this week. I said that I still feel too young to raise another human and that I’m still questioning even having children. It seemed to be quite the controversial topic because all sorts of people left comments both on the blog and on my social media. It was really interesting to see how many people felt the same way OR had children and still understood why I felt that way. It was just so cool to hear other people’s experiences and the thought process they’ve gone through with having children or not. So thank you to all you awesome people who left a comment on the topic!
But I need your help this coming week with my podcast! I’m doing another random reader questions episode and I’d love to hear from you and any random questions you have! So far I have questions that range from paleo household staples, breast augmentation, microblading, CrossFit, Jackson, and how to stay motivated! So a huge range and I’d love to add more questions to the list! So feel free to leave them below and I’ll add them to the list!
PS – this casserole is stupid easy. And totally delicious. Make it now!!!
BBQ Chicken Casserole
- Yield: 4-5 1x
- 1 medium spaghetti squash (about 21⁄2 pounds)
- 1 rotisserie chicken, shredded (about 4–5 cups)
- 2 cloves garlic, minced
- 1/4 red onion (1/8 minced, 1/8 thinly sliced)
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon red pepper flakes
- 1⁄4 teaspoon black pepper
- 1 bottle Tessemae’s BBQ Sauce
- 3 large eggs, whisked
- 2 fresno peppers, sliced
- 1/2 cup sliced banana peppers OR pickled jalapeños
- chopped cilantro, to garnish
- Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350 degrees F.
- Grease an 8×8 glass baking dish. Use a fork to remove the spaghetti squash threads then place them in a bowl. Add the chicken, garlic cloves, 1/8 minced onion, garlic powder, salt, red pepper flakes, black pepper and bbq sauce to a bowl and mix well. Then add eggs and mix until combine. Pour mixture into greased dish and smooth our with a spoon.
- Top casserole with 1/8 thinly sliced onion, sliced fresno peppers and banana peppers or pickled jalapeños.
- Place in oven and bake for 1 hour to 1 hour and 15 minutes or until the center is cooked through and edges have begun to brown.
- Let set for 10 minutes before slicing. Garnish with cilantro.
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Oh, Hi! I’m Juli.
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