Nothing beats a cheesy and creamy Keto Buffalo Chicken Casserole served warm from the oven.

But the problem is most buffalo casserole recipes call for the addition of high-carb pasta. In this recipe, the pasta is replaced with healthy and low-carb and paleo riced cauliflower, making it the perfect entree for everyone to enjoy. Even the pickiest eater will love this tasty dish!

piece of keto buffalo chicken casserole on a plate

Easy Chicken Casserole!

  • This keto buffalo chicken casserole is an easy keto twist on a classic dish.
  • Cheesy and creamy it will be hard to resist the bits of chicken and cauliflower combined with this sauce.
  • It is so quick and easy to make this casserole.
  • Loaded with delish ingredients, this dish is so filling, and great for those nights on the go.

ingredients assembled to make keto buffalo chicken casserole including cauliflower rice, shredded chicken, eggs, and buffalo sauce

Ingredients and Variations

Chicken: This recipe calls for boneless chicken thighs that are shredded. However, meat from a rotisserie chicken would work in a pinch. Or make this shredded chicken and add it to the mixture.

The Sauce: Buffalo sauce is a buttery and slightly spicy sauce. Here it is mixed with creamy sour cream and cream cheese for a flavorful sauce. Make sure to soften the cream cheese before mixing it into the sauce. For slight variations replace the sour cream with some ranch dressing.

Cheese: Use cheddar cheese for this recipe, but switch it out for Monterey Jack, or add a little Gouda to the cheddar.

Cauliflower:  Choose a tight head of cauliflower that is free of blemishes. Frozen will also work in this recipe, just make sure that it is thawed and drained. Making riced cauliflower is a cinch. Simply add to a blender and blend until the cauliflower is the size of pieces of rice. Don’t over-blend.

process of mixing casserole mixture

How To Make Buffalo Chicken Casserole

This keto creation is so cheesy and decadent.

  1. Combine the eggs, buffalo sauce, and spices in a bowl.
  2. Stir in cauliflower, sour cream, & cream cheese.
  3. Add the shredded chicken. Pour into a casserole or baker dish.
  4. Top with cheese and bake (as per the recipe below).
  5. Garnish as desired.

Best Sides For Keto Chicken Casserole

Keto chicken casserole is a bit on the heavier side and would therefore taste so good with a Greek salad, or this tangy cherry tomato salad. Serve it with some lemon roasted asparagus, roasted green beans, or sautéed zucchini.

Tips For Success

  • Make sure to soften the cream cheese. This will make it easier to cream into the sauce.
  • Make all the ingredients ahead of time, or even assemble the casserole ahead of time and then cook just before it is ready to be served.
  • Leftovers will keep covered in the refrigerator for up to three days. Cover the casserole dish with a plastic wrap, or store it in an air-tight container.
  • This casserole freezes well. Store in a freezer-grade food container. It will keep in the freezer for up to 3 months.

slices of keto buffalo chicken casserole on plates

Everything Buffalo

piece of keto buffalo chicken casserole on a plate
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Keto Buffalo Chicken Casserole

This tasty casserole has that buffalo kick, for the best keto casserole ever!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Author Holly

Equipment

Casserole Dish
Casserole Dish 3 quart or larger

Ingredients  

  • 4 large eggs
  • ½ cup buffalo sauce
  • 2 teaspoons garlic salt
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 2 teaspoons dried chives
  • ½ teaspoon black pepper
  • 1 ½ pounds frozen cauliflower rice or large head of cauliflower, riced
  • ½ cup full-fat cream cheese
  • ¼ cup sour cream
  • 2 cups cooked shredded chicken thighs (rotisserie chicken will work)
  • 1 ½ cups cheddar cheese shredded

Garnish:

  • ½ cup blue cheese crumbles
  • ¼ cup green onions thinly sliced
  • ¼ cup red onion minced

Instructions 

  • Preheat oven to 400°F.
  • In a large mixing bowl, combine the eggs, buffalo sauce, and spices, and whisk until mixed.
  • Stir in cauliflower rice, then fold in cream cheese and sour cream.
  • Stir in the shredded chicken and pour into a 3 quart baking dish.
  • Top with shredded cheddar cheese and bake for 45 to 60 minutes, until the eggs are set and center does not jiggle.
  • Top with garnish and serve warm.

Notes

  • Soften the cream cheese at room temperature to make it easier to cream into the sauce.
  • Try making the casserole ahead of time to cook just before it is ready to be served.
  •  Store in an air tight freezer container. It will keep in the freezer for up to 3 months.
5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 408kcal | Carbohydrates: 11g | Protein: 29g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 220mg | Sodium: 1884mg | Potassium: 673mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2375IU | Vitamin C: 67mg | Calcium: 360mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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slices of keto buffalo chicken casserole on plates with text

keto buffalo chicken casserole on plates with text
keto buffalo chicken casserole and ingredients with text

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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
See more posts by Holly

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