Keto Buffalo Chicken Casserole – Spicy, Creamy, and Low-Carb Comfort

This is the kind of weeknight dinner that makes everyone happy. It’s bold, creamy, a little spicy, and still low-carb enough to fit your keto goals. You’ll get tender chicken, a cheesy buffalo sauce, and a crisp-topped casserole that feels like comfort food without the carb crash.

It’s easy to prep ahead, reheats beautifully, and tastes even better the next day. If you love buffalo wings but want something more filling and fork-friendly, this is your recipe.

What Makes This Recipe So Good

• Keto-friendly and satisfying: You get high-protein chicken, healthy fats, and low-carb veggies for a balanced, filling meal.
• Big flavor, simple steps: A handful of pantry staples creates a creamy, tangy, spicy sauce that tastes restaurant-level with minimal effort.
• Great for meal prep: The casserole holds up well for several days and reheats without drying out.
• Customizable heat: Adjust the buffalo sauce and spices to match your spice tolerance.
• Family-friendly: Keep a mild base and add extra hot sauce at the table so everyone gets what they want.

What You’ll Need

• Cooked chicken: About 4 cups, shredded or diced (rotisserie chicken works great)
• Buffalo sauce: 1/2 to 3/4 cup (choose a no-sugar-added brand)
• Cream cheese: 8 oz, softened
• Sour cream or Greek yogurt (full-fat): 1/2 cup
• Heavy cream: 1/4 cup (for extra richness and a silky sauce)
• Shredded cheese: 2 cups total (Cheddar, Monterey Jack, or mozzarella; divided)
• Cauliflower rice: 3 cups, cooked and well-drained (fresh or frozen)
• Celery: 1 cup, finely chopped (optional but classic with buffalo)
• Green onions: 1/2 cup, sliced (plus extra for garnish)
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Smoked paprika: 1/2 teaspoon (optional, for depth)
• Salt and black pepper: To taste
• Ranch seasoning (sugar-free): 1–2 teaspoons (optional)
• Blue cheese crumbles: 1/3 cup (optional, for topping)
• Butter: 1 tablespoon (to enrich the buffalo sauce)
• Olive oil or avocado oil: 1 tablespoon (for sautéing)

Instructions

1. Prep the oven and dish: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook the cauliflower rice: If using frozen, microwave and drain well.

   If using fresh, sauté in a large skillet with a little oil until tender and moisture has mostly cooked off. Set aside.

3. Sauté the aromatics: In the same skillet, heat oil over medium. Add celery and cook 3–4 minutes until slightly softened.

   Stir in green onions for 1 minute. Remove from heat.

4. Make the buffalo cream sauce: In a medium bowl, whisk softened cream cheese, sour cream, heavy cream, buffalo sauce, melted butter, garlic powder, onion powder, smoked paprika, and ranch seasoning if using. Season with salt and pepper to taste.

   The mixture should be smooth and pourable; add a splash more cream if needed.

5. Combine: In a large mixing bowl, add cooked chicken, cauliflower rice, sautéed celery/green onion mix, and 1 cup shredded cheese. Pour in the buffalo cream sauce. Stir until everything is evenly coated.
6. Assemble: Transfer the mixture to the greased baking dish.

   Spread evenly. Top with the remaining 1 cup shredded cheese. Sprinkle blue cheese crumbles on top if you like.

7. Bake: Bake uncovered for 20–25 minutes, until the casserole is bubbling and the top is golden around the edges.
8. Rest and garnish: Let it rest 5–10 minutes to set.

   Garnish with extra green onions. Drizzle with a little more buffalo sauce or ranch if desired.

9. Serve: Scoop into bowls and enjoy with crisp celery sticks or a simple green salad on the side.

Keeping It Fresh

• Storage: Cool completely, then cover and refrigerate for up to 4 days.
• Reheating: Warm individual portions in the microwave for 60–90 seconds, or reheat the whole dish at 325°F (165°C) for 15–20 minutes, covered with foil.
• Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

  Add a sprinkle of fresh cheese before baking to refresh the top.

Benefits of This Recipe

• Keto macro-friendly: High in protein and fat, low in net carbs, keeping you full and steady on energy.
• Vegetable-packed: Cauliflower rice adds bulk and fiber without spiking carbs.
• Meal prep win: Easy to make ahead and portion into lunches or quick dinners.
• Party-ready: Feeds a crowd and pairs well with low-carb sides like salad, slaw, or roasted veggies.
• Flexible flavors: Works with mild to extra hot sauces and different cheese combinations.

Common Mistakes to Avoid

• Too much moisture in the cauliflower: If it’s watery, the casserole turns soupy. Cook off moisture and drain well.
• Using cold cream cheese: It won’t blend smoothly. Soften it at room temperature for 30 minutes first.
• Overbaking: This can dry out the chicken.

  Bake just until bubbly with a lightly golden top.

• Over-salting: Buffalo sauce and cheese already carry salt. Taste the sauce before adding extra.
• Forgetting to rest: A few minutes after baking helps the casserole set up, making cleaner slices.

Alternatives

• Protein swaps: Use shredded turkey, ground chicken, or browned Italian sausage (mild or hot).
• Veggie swaps: Replace some cauliflower rice with chopped steamed broccoli or roasted spaghetti squash (drain well).
• Dairy adjustments: Substitute sour cream with full-fat Greek yogurt; use dairy-free cream cheese and cheese if needed, and a dairy-free ranch.
• Flavor twists: Add crumbled bacon, diced jalapeños, or a teaspoon of ranch seasoning to the sauce for extra punch.
• Topping options: Mix crushed pork rinds with a little melted butter and sprinkle on top for a crunchy, low-carb crust.

FAQ

Is buffalo sauce keto?

Most buffalo sauces are keto-friendly, but check labels for added sugar or starch. Choose a no-sugar-added brand to keep carbs low.

Can I use raw chicken?

Yes, but cook it first.

Season and bake or sauté chicken breasts or thighs until done, then shred or dice before adding to the casserole.

How spicy is this casserole?

It’s medium by default. For mild, use 1/2 cup buffalo sauce and add more sour cream. For extra heat, go up to 3/4 cup sauce and add a pinch of cayenne.

What cheese works best?

Cheddar gives sharp flavor, Monterey Jack melts smoothly, and mozzarella adds stretch.

A mix of cheddar and Jack is a great balance.

Can I skip the cauliflower rice?

You can, but the casserole will be richer and denser. Replace with chopped steamed broccoli or add extra chicken and reduce sauce slightly.

How do I make it more “wing-like”?

Top with blue cheese crumbles, add extra buffalo drizzle, and serve with celery and a side of ranch or blue cheese dressing.

Is this good for meal prep?

Absolutely. Portion into containers after baking and cooling.

It reheats well and keeps its texture for several days.

Final Thoughts

Keto Buffalo Chicken Casserole brings classic wing flavors to a cozy, crowd-pleasing bake. It’s simple, flexible, and perfect for busy nights or game-day spreads. Keep the heat where you want it, load it with your favorite cheeses, and enjoy a low-carb dinner that feels like comfort food.

Make it once, and it’ll likely earn a permanent spot in your weekly rotation.