Keto Buffalo Chicken Casserole delivers all the spicy, creamy, and cheesy goodness of buffalo chicken with just 10 minutes of prep and all the comfort you crave, minus the carbs!
Perfect for busy weeknights served along with roasted green beans, sautéed zucchini, lemon roasted asparagus, or a cherry tomato salad.
Recipe Highlights: Keto Buffalo Chicken Casserole
- Why Make It: When I’m in a hurry, this buffalo chicken bake is so easy! And using frozen cauliflower rice and shredded rotisserie chicken makes prep even even faster.
- Flavor: Cheesy and creamy with bits of chicken and cauliflower combined with blue cheese and spicy buffalo sauce.
- Tools: All you need to make buffalo chicken casserole is a large mixing bowl, whisk, spatula, and 3-quart casserole dish.
- Make Ahead: This casserole can be assembled ahead, then covered, and refrigerated until ready to bake. Perfect when company is coming or for hectic work weeks.
Ingredients and Variations
- Cauliflower: Frozen cauliflower rice is quick and does not require chopping, just be sure it is thawed and drained well. Freshly riced cauliflower also works in this recipe.
- It’s easy to make your own riced cauliflower. Choose a cauliflower head that is tight and does not have blemishes. Place in a blender and blend until the cauliflower is the size of pieces of rice. Do not over-blend as it can become mushy.
- Chicken: This recipe calls for boneless chicken thighs that are shredded. However, meat from a rotisserie chicken, or shredded chicken, are great options.
- Sauce:
- Whisked eggs, when cooked, bind everything together.
- Buffalo sauce is a buttery and slightly spicy sauce, but choose a sauce with a spice level that suits your family.
- Seasonings like garlic salt, onion powder, paprika, dried chives, and pepper bring out the savory buffalo flavor.
- Cream Cheese: Full fat cream cheese makes this dish especially rich and creamy.
- Sour Cream: Adds tangy and creamy flavor, but Greek yogurt makes a good substitute.
- Cheese:
- Sharp cheddar cheese brings delicious flavor to this keto chicken casserole. You could add Monterey Jack for a mild, creamier melt.
- While crumbled Blue cheese is optional, it adds sharp, salty flavor perfect paired with buffalo sauce.
- Onions: Green onions add fresh flavor and color, while minced red onion is sharper. Both are optional, but highly recommended.
How To Make Buffalo Chicken Casserole
- Combine the eggs, buffalo sauce, and spices in a bowl.
- Stir in cauliflower, sour cream, & cream cheese.
- Add the shredded chicken. Pour into a casserole dish.
- Top with cheese and bake. (Full recipe below).
- Garnish as desired.
Store, Reheat, Repeat
- Cool leftovers before covering with plastic wrap, or storing in an airtight container.
- Refrigerate for up to 3 to 4 days. Freeze for up to 3 months, thaw in the refrigerator.
- Reheat individual servings at intervals in the microwave, or cover with foil and reheat in the oven until warmed.
- You can divide cooled casserole into individual containers and refrigerate for easy weekday lunches all week.
Bring On the Buffalo Flavor
Did you make this keto buffalo chicken casserole? Leave a comment and rating below.
Keto Buffalo Chicken Casserole
This easy Buffalo Chicken Casserole is spicy, creamy, cheesy, and packed with tender chicken. Cauliflower rice keeps it low carb while quick-prep ingredients make it weeknight-friendly.
Equipment
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
- 1½ pounds frozen cauliflower rice or large head of cauliflower, riced
- ½ cup cream cheese
- ¼ cup sour cream
- 2 cups cooked shredded chicken thighs (rotisserie chicken will work)
- 1½ cups shredded cheddar cheese
Garnish:
- ½ cup blue cheese crumbles
- ¼ cup sliced green onions
- ¼ cup red onion minced
Instructions
- Preheat oven to 400°F.
- In a large mixing bowl, combine the eggs, buffalo sauce, garlic salt, onion powder, paprika, dried chives, and black pepper. 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 to make it easier to blend into the sauce.
- Refrigerate in airtight containers, or store in an airtight freezer container and freez for up to 3 months.
- Make this casserole ahead of time, then cook just before it is ready to be served.
Nutrition Information
Calories: 408kcal | Carbohydrates: 11g | Protein: 29g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | 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.
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