Creamy Buffalo Chicken Casserole (Keto & Whole30) Recipe
This creamy Buffalo Chicken Casserole is a flavorful and comforting keto and Whole30-friendly dish, combining shredded chicken, spicy buffalo sauce, and cauliflower rice for a hearty low-carb meal. Topped with melted cheese and garnished with ranch and green onions, it’s perfect for a quick, satisfying dinner or crowd-pleasing potluck option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
Main Ingredients
- 2.5 lbs cooked shredded chicken breast (about 4 cups)
- 3 1/2 cups cauliflower rice (raw, moisture squeezed out)
- 1/2 cup Franks Hot Sauce (or buffalo sauce of choice)
- 2 tbsp dairy-free ranch dressing
- 1/2 cup mayo
- 1/2 cup chopped white onion
- 1/3 cup banana peppers, chopped
- 1/3 cup chopped green onions
- 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 1/2 tbsp nutritional yeast
Optional Toppings
- 1 1/2 cups shredded cheese (dairy-free or regular; omit if Whole30 or paleo)
- 2 tbsp ranch dressing (for drizzling)
- 2 tbsp Franks Hot Sauce (for drizzling)
- 1/4 cup sliced green onions (for garnish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a baking dish with cooking spray to prevent sticking.
- Mix Chicken and Sauce: In a large mixing bowl, combine the shredded chicken, buffalo sauce, ranch dressing, mayo, chopped green onions, spices (salt, paprika, pepper, garlic powder, onion powder), banana peppers, nutritional yeast, and yellow onions. Stir well to ensure everything is evenly coated with the sauce.
- Prepare Cauliflower Rice: If using frozen cauliflower rice, cook it first and then fill it into a cheesecloth to squeeze out excess moisture. This step is crucial to avoid a soggy casserole. Fresh cauliflower rice from the produce aisle is preferred for the best texture.
- Combine Mixture: Add the prepared cauliflower rice to the buffalo chicken mixture and stir until fully combined. Transfer this mixture into the greased baking dish, spreading it out evenly for uniform cooking. If using, sprinkle shredded cheese over the top evenly.
- Bake Casserole: Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese on top (if using) is melted and bubbly, and the casserole is heated through.
- Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes to set slightly, making it easier to serve.
- Garnish: Before serving, drizzle ranch dressing and buffalo sauce over the casserole. Finish with additional chopped green onions for a fresh, flavorful garnish.
Notes
- Cooking frozen cauliflower rice before squeezing moisture out is essential to prevent a watery casserole.
- Omit cheese to keep the recipe Whole30 or paleo compliant.
- Adjust the amount of hot sauce according to your preferred spice level.
- Use dairy-free ranch and cheese alternatives to keep the dish dairy-free.
- This casserole can be refrigerated for up to 4 days and reheated in the oven or microwave.
