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This buffalo chicken casseroleis full of simple ingredients for a classic buffalo dip, but in meal form you can eat for dinner. Enjoy plenty of hot sauce, but just the right amount of creamy ranch and cream cheese to balance it out.
Looking for another buffalo chicken recipe? Tryslow cooker buffalo chicken chili,buffalo chicken zucchini boats, orslow cooker buffalo chicken meatballsnext time!
Table of Contents
- About this Recipe
- Reasons I Love this Low Carb Buffalo Chicken Casserole
- How To Make Buffalo Chicken Casserole
- 1. Saute the Veggies
- 2. Transfer to a Casserole Dish
- 3. Bake
- Recipe Variations
- Freezing and Storing Tips
- More Spicy Buffalo Chicken Recipes
- Buffalo Chicken Casserole Recipe
About this Recipe
When it comes to buffalo chicken, I love it in all forms. Dips, spreads, and casseroles. And this low carb casserole is actual heaven in a 9×13-inch pan.
It’s a great way to enjoy a low carb dinner, but we’re also giving an option to use rice if low carb isn’t your thing. The creamy, spicy sauce works with cauliflower rice and regular cooked rice. Just mix it all together and bake it until the cheese is golden and bubbling.
This keto buffalo chicken casserole is great for all events and occasions. Level up your game day spread or make it for an easy weeknight dinner!
Each serving has 24 grams of protein and 7 net carbs.
Reasons I Love this Low Carb Buffalo Chicken Casserole
- Easy recipe (like really easy)
- Great way to add more veggies
- Just the right amount of spice
- Low carb, rich, and filling
More low carb buffalo chicken recipes to try:buffalo cauliflower dip,Cauliflower buffalo wings, orCrispy buffalo cauliflower tacos.
How To Make Buffalo Chicken Casserole
Here are the basic steps, with images, for this healthy buffalo chicken casserole. Skip down to the recipe card below for the full printable recipe.
1. Saute the Veggies
Heat the oil in a large skillet over medium-high heat. Saute the onion and celery until soft, 2-3 minutes. Mix in the cauliflower rice or regular cooked rice.
2. Transfer to a Casserole Dish
Dump it all into a greased casserole dish with cooked chicken, ranch dressing, hot sauce, chicken broth, cream cheese, and cheddar cheese. Stir to combine so the cream cheese starts to melt. Sprinkle more shredded cheese on top.
3. Bake
Bake at 400°F for 25-30 minutes, until the cheese is melted, bubbling, and golden brown. Top it with a drizzle of ranch, green onions, and bleu cheese.
Recipe Variations
- Adjust the heat.One of the best things about this buffalo chicken casserole is the kick of heat. Whether you’re like me and prefer just enough hot sauce to give the dish some kick, or like my husband who loves anything spicy, simply adjust the amount of buffalo sauce to your desired taste!
- Use leftovers.I love to use leftover chicken or rotisserie chicken for this recipe. If you don’t have cooked chicken on hand, bake chicken breasts at 425°F until the internal temperature reaches 160°F, 17-21 minutes depending on the size of the chicken breast. You can also use leftover cooked rice, make fresh stovetop rice, or use minute rice.
Freezing and Storing Tips
Allow the casserole to come to room temperature, then cover it in plastic wrap or store it in an airtight container for up to 3 days.
This buffalo chicken casserole freezes really well if you have leftovers or want to freeze extra for another weeknight. Transfer the entire casserole to a freezer-safe container or individual meal prep containers and place in the freezer. They store well for 3 months!
If you make this easy dinner recipe, I’d love for you to give it a star rating ★ below. You can alsotag me on Instagramso I can see it!
More Spicy Buffalo Chicken Recipes
- Buffalo chicken salad
- Slow cooker buffalo chicken chili
- Buffalo shredded chicken zucchini boats
- Slow cooker buffalo chicken meatballs
- One pot buffalo chicken pasta bake
- Crockpot healthy buffalo chicken dip
Tap stars to rate!
3.69 from 76 votes
Buffalo Chicken Casserole
Prep: 5 minutes mins
Cook: 40 minutes mins
Total: 45 minutes mins
Thisbuffalo chicken casseroleis full of simple ingredients for a classic buffalo dip, but in meal form you can eat for dinner. Enjoy plenty of hot sauce, but just the right amount of creamy ranch and cream cheese to balance it out.
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Molly Thompson
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Molly Thompson
Servings: 8 servings
Ingredients
- 2 Tablespoons olive oil cubed
- 1 small ranch dressing
- 3/4 cup yellow onion diced
- 3 ribs celery diced
- 24 ounces frozen cauliflower rice or 4 cups cooked white rice (Note 1)
- 1 lb cooked chicken (I used rotisserie chicken) shredded (Note 2)
- 1/2 cup ranch dressing optional
- 3/4 cup hot sauce (I used Frank's Red Hot)
- 2 cups shredded cheddar cheese divided
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 4 ounces block full-fat cream cheese cubed
- Sliced green onions, sour cream, ranch, or blue cheese crumbles for serving
Instructions
Preheat oven 400°F. Grease a 9×13-inch casserole dish with nonstick spray.
Heat the oil in a large skillet over medium-high heat. Saute the onion and celery until soft and translucent, 2-3 minutes. Add the cauliflower rice or cooked rice and stir to coat and warm. Transfer to the prepared baking dish.
Mix in the cooked chicken, ranch dressing, hot sauce, chicken broth, 1 cup of cheddar cheese, and cubed cream cheese and stir to combine. Sprinkle the remaining cup of shredded cheese on top.
Bake in the preheated oven for 25-30 minutes, until the casserole is bubbling around the edges and the cheese is melted and golden brown on top. Allow it to cool for 10 minutes to set up slightly before serving. Top with green onions, ranch dressing, or blue cheese.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Note 1. Rice. You can use leftover cooked rice, make fresh stovetop rice, or use minute rice. You’ll need 2 cups of uncooked white rice to yield 4 cups of cooked rice.
Note 2. Chicken. I love to use leftover chicken or rotisserie chicken for this recipe. If you don’t have cooked chicken on hand, bake chicken breasts at 425°F until the internal temperature reaches 160°F, 17-21 minutes depending on the size of the chicken breast.
*I retested and updated the recipe on 2.7.24.
Nutrition
Serving: 1serving | Calories: 387kcal | Carbohydrates: 9g | Protein: 24g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 89mg | Sodium: 1176mg | Fiber: 2g | Sugar: 4g | Vitamin A: 546IU | Vitamin C: 59mg | Calcium: 249mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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