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This buffalo chicken casserole is 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.
Love buffalo chicken? Try buffalo chicken chili, buffalo chicken stuffed peppers, or buffalo chicken zucchini boats next.
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!
More low carb buffalo chicken recipes: buffalo cauliflower dip, Cauliflower buffalo wings, or Crispy 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.
- 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.
- Transfer to a casserole dish: Dump it all into a greased casserole dish with cooked chicken, ranch dressing, hot sauce, cream cheese, and cheddar cheese. Stir to combine so the cream cheese starts to melt. Sprinkle more shredded cheese on top.
- 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.
Looking for another buffalo chicken recipe? Try slow cooker buffalo chicken chili, buffalo chicken zucchini boats, or slow cooker buffalo chicken meatballs next time!
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.
Storing Leftovers
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 also tag me on Instagram so 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
Buffalo Chicken Casserole
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Ingredients
- 2 Tablespoons olive oil cubed
- 3/4 cup yellow onion diced (1 small onion)
- 3 ribs celery diced
- 24 ounces frozen cauliflower rice 4 cups cooked white rice (Note 1)
- 1 lb cooked chicken shredded (I used rotisserie chicken) (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, cooked rice and stir to coat and warm. Transfer to the prepared baking dish.2 Tablespoons olive oil, 3/4 cup yellow onion, 3 ribs celery, 24 ounces frozen cauliflower rice
- Mix in the cooked chicken, salt, garlic powder, ranch dressing, hot sauce, 1 cup of cheddar cheese, and cubed cream cheese and stir to combine. Sprinkle the remaining cup of shredded cheese on top.1 lb cooked chicken, 1/2 cup ranch dressing, 3/4 cup hot sauce (I used Frank's Red Hot), 2 cups shredded cheddar cheese, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, 4 ounces block full-fat cream cheese
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this! One small edit, the recipe calls for garlic powder and salt but the are not mentioned in the instructions.
Thanks for calling that out, Judith! I updated the recipe!
The chicken broth is not listed in the ingredients – what is the measurement for that item?
Hey Jody! Thanks for calling that out. I tested this originally with some broth and ended up not using it in the final recipe. Forgot to remove it from the directions! It’s updated:)
Awesome recipe! I cooked my chicken in the crockpot with some broth and hot sauce. Left my celery a bit crunchy which added a nice crunch to this casserole. Also used the cauliflower rice. Yum! On a side note, the recipe list says one small ranch dressing. Not sure you meant to have that there. It’s at the top of the list. Anyway, new easy favorite of ours!!!
Thanks, Dawn! And thanks for catching that typo. I removed it:)