This is a baked casserole of shredded chicken and cauliflower rice in a creamy buffalo sauce. Cream cheese, sour cream, buffalo sauce, garlic powder and onion powder make the base, cheddar and green onions get folded in, and the top is optionally finished with crumbled blue cheese. Everything is mixed in one bowl and baked in a 9×13 inch dish. It makes 6 servings with 4 grams of carbohydrates each on the card, and it is ready in 40 minutes: 10 of prep and 30 in the oven.
Save this recipe for later:
What Goes Into the Dish
The card lists exact amounts. Here is what each part does.
- Cooked, shredded chicken (2 cups): the protein base. Leftover chicken or a rotisserie chicken saves the most time. If you start with raw chicken, boil or bake it until fully cooked and shred it with two forks. Frozen chicken works if it is cooked through before shredding.
- Cauliflower rice (1 cup): adds bulk without carbs. Buy it pre-packaged, or pulse fresh cauliflower florets in a food processor until they look like rice.
- Cream cheese (1/2 cup, softened) and sour cream (1/4 cup): the creamy base. Soften the cream cheese so it blends smoothly. The sour cream balances the heat of the buffalo sauce.
- Buffalo sauce (1/2 cup): the main flavor. Adjust it to taste.
- Cheddar (1/2 cup, shredded): adds flavor and a gooey texture.
- Green onions (1/4 cup, chopped): half go into the mix and half on top as a garnish.
- Garlic powder (1 teaspoon), onion powder (1 teaspoon), salt and pepper: seasoning.
- Blue cheese (1/2 cup, crumbled, optional): a tangy topping.
Mixing and Baking
Preheat the oven to 350°F (175°C). In a large bowl, combine the chicken, cauliflower rice, cream cheese, buffalo sauce, sour cream, garlic powder, onion powder, salt and pepper and mix until well combined. Gently fold in the cheddar and half of the green onions.
Transfer the mixture to a greased 9×13 inch baking dish and spread it evenly so it cooks evenly. Sprinkle the blue cheese on top if you are using it. Bake for 25 to 30 minutes, until the casserole is heated through and bubbly. If your dish is a different size, keep an eye on the cooking time. Let it cool for a few minutes, then garnish with the remaining green onions.
Heat, Cheese and Vegetables
- More heat: add more buffalo sauce or diced jalapeños to the mixture.
- Milder: reduce the buffalo sauce.
- Different cheese: pepper jack adds a spicy twist, and mozzarella gives a stretchier texture than cheddar.
- More vegetables: finely chopped fresh spinach or bell peppers mixed in with the other ingredients.
What to Serve With It
Steamed broccoli, with a sprinkle of salt and a squeeze of lemon juice, balances the spice. A green salad of mixed greens, cucumbers and cherry tomatoes dressed with olive oil and vinegar adds crunch against the creamy casserole. For a drink, try sparkling water with lemon or unsweetened iced tea.
Make Ahead and Leftovers
You can assemble the casserole a day ahead and keep it in the refrigerator before baking. Leftovers keep in an airtight container in the refrigerator for up to 3 days and reheat in the oven or microwave.
Time and Nutrition
Prep takes 10 minutes and baking takes 30, for 40 minutes in total. One serving has about 350 calories, 22 grams of fat (10 grams saturated), 4 grams of carbohydrates, 1 gram of fiber, 2 grams of sugar, 30 grams of protein and 800 milligrams of sodium.
FAQ
Can I use frozen chicken?
Yes, but cook it thoroughly before shredding. You can boil it straight from frozen or use a pressure cooker.
How should leftovers be stored?
In an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I make it ahead of time?
Yes. Assemble it a day ahead and refrigerate it, then bake when you are ready.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Keto Buffalo Chicken Casserole: A Flavorful Delight!
Ingredients
Instructions
Preheat the oven to 350°F.
In a large mixing bowl, combine the shredded chicken, cauliflower rice, cream cheese, buffalo sauce, sour cream, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Fold in the shredded cheddar cheese and half of the green onions.
Transfer the mixture to a greased 9×13 inch baking dish and spread it evenly.
Top with crumbled blue cheese if using.
Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and bubbly.
Remove from the oven and let it cool for a few minutes before serving. Garnish with the remaining green onions.
Notes
For a spicier kick, add more buffalo sauce or diced jalapeños to the mixture.
To make it a complete meal, serve with a side of steamed broccoli or a green salad.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 350 calories |
| Sugar Content | 2g |
| Sodium Content | 800mg |
| Fat Content | 22g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 4g |
| Fiber Content | 1g |
| Protein Content | 30g |
| Cholesterol Content | 90mg |