I created this keto buffalo chicken casserole because I wanted all the bold, creamy flavor of buffalo chicken dip in a hearty dinner form. It’s spicy, cheesy, comforting, and incredibly satisfying while still keeping things low carb. Every bite reminds me why this is one of my favorite easy keto casseroles to make when I’m craving comfort food.
Why You’ll Love This Recipe
I love this recipe because it’s simple, filling, and packed with flavor. I only need a handful of basic ingredients, and most of them are already keto staples in my kitchen. It’s perfect for meal prep, freezes beautifully, and works just as well for dinner as it does for quick lunches. I also like that I can adjust the spice level depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups chopped cauliflower
2 cups cooked chicken
4 oz cream cheese
2 cloves garlic, crushed
½ cup hot sauce
3 tablespoons heavy cream
4 oz cheddar cheese, grated
Directions
I start by preheating the oven to 400°F. Then I microwave the cauliflower for about 5 minutes until it’s just tender.
While the cauliflower cooks, I add the cream cheese, hot sauce, and garlic to a skillet over medium heat. I whisk everything together until the cream cheese melts into a smooth sauce. Once that’s ready, I stir in the cooked chicken.
Next, I add the cooked cauliflower to the skillet and mix everything well. I remove it from the heat and spoon the mixture into a lightly greased baking dish, spreading it evenly.
I pour the heavy cream over the top and finish by sprinkling all of the cheddar cheese on top. I bake the casserole for about 30 minutes, until the cheese is melted and lightly browned. I let it cool for a few minutes before serving.
Servings And Timing
I usually get 4 generous servings from this casserole.
Prep time is about 10 minutes, especially if I’m using pre-cooked chicken.
Cook time is roughly 35 minutes, including baking.
Total time comes to around 45 minutes from start to finish.
Variations
I sometimes mix half of the cheese directly into the chicken mixture instead of putting it all on top. When I want extra heat, I add more hot sauce or a pinch of crushed red pepper flakes. If I’m craving more tang, I like to swirl in a bit of blue cheese dressing before baking. I’ve also made this with rotisserie chicken to save even more time.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions, which makes this perfect for quick keto lunches. When reheating, I microwave a serving for 3–5 minutes until hot, stirring halfway if needed.
FAQs
Can I make this casserole ahead of time?
I often assemble the casserole ahead of time and store it in the fridge, then bake it when I’m ready to eat.
Is this recipe very spicy?
I find it moderately spicy, but I can easily adjust the heat by using less hot sauce or choosing a milder one.
Can I use frozen cauliflower?
I’ve used frozen cauliflower before, but I make sure to cook and drain it well to avoid extra moisture.
What kind of chicken works best?
I usually use cooked chicken breast, but rotisserie chicken works great and saves time.
Can I freeze this after baking?
Yes, I freeze it after baking all the time. I let it cool completely before portioning and freezing.
Conclusion
This keto buffalo chicken casserole is one of those recipes I keep coming back to because it’s comforting, easy, and incredibly flavorful. I love having a few portions tucked away in the freezer for busy days, and it never fails to satisfy my buffalo chicken cravings. If I want a low carb dinner that feels indulgent, this is always a winner.
This Keto Buffalo Chicken Casserole transforms the bold, spicy flavor of buffalo chicken dip into a hearty, low-carb dinner. With cauliflower, creamy cheese, and hot sauce, it’s a filling and satisfying dish perfect for meal prep or weeknight comfort food.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 cups chopped cauliflower
2 cups cooked chicken
4 oz cream cheese
2 cloves garlic, crushed
½ cup hot sauce
3 tablespoons heavy cream
4 oz cheddar cheese, grated
Instructions
Preheat the oven to 400°F.
Microwave the cauliflower for about 5 minutes until tender.
In a skillet over medium heat, combine cream cheese, hot sauce, and garlic. Whisk until smooth.
Stir in the cooked chicken until evenly coated.
Add the microwaved cauliflower to the skillet and mix well. Remove from heat.
Spoon the mixture into a greased baking dish and spread evenly.
Pour the heavy cream over the top and sprinkle cheddar cheese evenly across the surface.
Bake for about 30 minutes, until the cheese is melted and lightly browned.
Let the casserole cool for a few minutes before serving.
Notes
Mix half the cheese into the chicken mixture for extra creaminess.
Add more hot sauce or red pepper flakes for extra heat.
Swirl in blue cheese dressing before baking for added tang.
Use rotisserie chicken to save time.
Store in the fridge for up to 4 days or freeze for longer storage.
