Low Carb Buffalo Chicken Casserole – Easy, Spicy, and Satisfying

If you’re craving something bold, cheesy, and comforting that still fits a low carb lifestyle, this casserole is the answer. It brings the classic buffalo wing flavor into a hearty, weeknight-friendly bake. You get spicy chicken, creamy sauce, and gooey cheese, all balanced with fresh celery and cauliflower rice.

It’s simple, fast to assemble, and great for meal prep. Best of all, it tastes like game day food without the carb hangover.

Low Carb Buffalo Chicken Casserole - Easy, Spicy, and Satisfying

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Cooked chicken: 4 cups, shredded or chopped (rotisserie chicken works great)
• Cauliflower rice: 4 cups (fresh or frozen, thawed and squeezed if watery)
• Cream cheese: 8 oz, softened
• Sour cream or Greek yogurt: 1/2 cup
• Buffalo wing sauce: 1/2 to 2/3 cup (Franks-style; adjust for heat)
• Ranch seasoning: 1 tablespoon (packet or homemade), or 1/4 cup prepared ranch dressing
• Shredded cheese: 2 cups total (cheddar, Monterey Jack, or mozzarella)
• Celery: 1 cup, diced
• Green onions: 1/2 cup, sliced (plus extra for topping)
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Salt and pepper: to taste
• Butter: 1 tablespoon (optional, for extra richness)
• Blue cheese crumbles: 1/4–1/2 cup (optional but classic)
• Additional toppings: extra buffalo sauce, ranch drizzle, chopped parsley (optional)

Instructions

 

• Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
• Cook or dry the cauliflower rice: If using frozen, thaw fully and squeeze out excess liquid with a clean towel. If using fresh, saute in a dry skillet for 5–7 minutes to steam off moisture. Dry rice prevents a watery casserole.
• Soften the sauce base: In a large bowl, microwave cream cheese and butter (if using) for 20–30 seconds to soften. Stir until smooth.
• Build the sauce: Whisk in sour cream, buffalo sauce, ranch seasoning (or dressing), garlic powder, and onion powder. Taste and add salt and pepper as needed.
• Combine the mix-ins: Fold in the cooked chicken, cauliflower rice, diced celery, and green onions. Add 1 cup of shredded cheese and stir to combine.
• Assemble: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheese over the top. Add blue cheese crumbles if using.
• Bake: Bake for 22–28 minutes, until the casserole is hot and bubbling and the cheese is melted.
• Broil for color (optional): Broil for 1–2 minutes to lightly brown the top. Watch closely to avoid burning.
• Finish and serve: Let it rest 5–10 minutes to set. Top with extra buffalo sauce, a drizzle of ranch, and more sliced green onions. Serve warm.

What Makes This Special

This casserole delivers huge flavor with minimal fuss. The combo of buffalo sauce, ranch, and cream cheese creates a rich, tangy sauce that coats the chicken and veggies perfectly.

Using cauliflower rice keeps it filling without the carbs you’d get from pasta or potatoes. The texture lands right between creamy and slightly crisp, thanks to the celery and green onions. It’s a crowd-pleaser for both low carb eaters and anyone who loves buffalo chicken.

Shopping List

• Cooked chicken: 4 cups, shredded or chopped (rotisserie chicken works great)
• Cauliflower rice: 4 cups (fresh or frozen, thawed and squeezed if watery)
• Cream cheese: 8 oz, softened
• Sour cream or Greek yogurt: 1/2 cup
• Buffalo wing sauce: 1/2 to 2/3 cup (Franks-style; adjust for heat)
• Ranch seasoning: 1 tablespoon (packet or homemade), or 1/4 cup prepared ranch dressing
• Shredded cheese: 2 cups total (cheddar, Monterey Jack, or mozzarella)
• Celery: 1 cup, diced
• Green onions: 1/2 cup, sliced (plus extra for topping)
• Garlic powder: 1 teaspoon
• Onion powder: 1 teaspoon
• Salt and pepper: to taste
• Butter: 1 tablespoon (optional, for extra richness)
• Blue cheese crumbles: 1/4–1/2 cup (optional but classic)
• Additional toppings: extra buffalo sauce, ranch drizzle, chopped parsley (optional)

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C).

   Grease a 9×13-inch baking dish.

2. Cook or dry the cauliflower rice: If using frozen, thaw fully and squeeze out excess liquid with a clean towel. If using fresh, saute in a dry skillet for 5–7 minutes to steam off moisture. Dry rice prevents a watery casserole.
3. Soften the sauce base: In a large bowl, microwave cream cheese and butter (if using) for 20–30 seconds to soften. Stir until smooth.
4. Build the sauce: Whisk in sour cream, buffalo sauce, ranch seasoning (or dressing), garlic powder, and onion powder.

   Taste and add salt and pepper as needed.

5. Combine the mix-ins: Fold in the cooked chicken, cauliflower rice, diced celery, and green onions. Add 1 cup of shredded cheese and stir to combine.
6. Assemble: Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheese over the top.

   Add blue cheese crumbles if using.

7. Bake: Bake for 22–28 minutes, until the casserole is hot and bubbling and the cheese is melted.
8. Broil for color (optional): Broil for 1–2 minutes to lightly brown the top. Watch closely to avoid burning.
9. Finish and serve: Let it rest 5–10 minutes to set. Top with extra buffalo sauce, a drizzle of ranch, and more sliced green onions.

   Serve warm.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or a 350°F oven until hot.

Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw in the fridge overnight, then reheat covered at 350°F.

Add a sprinkle of cheese before reheating if it looks dry.

Meal prep tip: Assemble the casserole a day ahead and bake when ready. If assembling ahead, keep toppings like green onions for after baking.

Benefits of This Recipe

• Low carb and keto-friendly: Cauliflower rice keeps carbs in check while adding volume and fiber.
• High protein: Chicken and cheese make it filling and satisfying.
• Flexible heat level: You control the spice by adjusting the buffalo sauce.
• Weeknight easy: Uses rotisserie chicken and pantry staples for fast prep.
• Great for crowds: Doubles easily and pleases buffalo wing fans.

Pitfalls to Watch Out For

• Watery casserole: The biggest culprit is wet cauliflower rice. Always squeeze or pre-cook to dry it out.
• Too salty: Taste your sauce before adding salt.

  Buffalo sauce, ranch, and cheese all carry salt.

• Overbaking: It can dry out if baked too long. Pull it when it’s bubbling and hot, not crusty throughout.
• Uneven heat: If your chicken is cold from the fridge, the center may take longer to warm. Let it sit at room temp for 10–15 minutes before mixing, or bake a few minutes longer.

Variations You Can Try

• Ranch-forward: Swap the dry ranch seasoning for 1/4–1/3 cup prepared ranch dressing and reduce sour cream slightly.
• Extra veg: Stir in chopped spinach, diced bell peppers, or a handful of shredded zucchini (squeeze zucchini dry first).
• Bacon twist: Add 1/2 cup cooked, crumbled bacon for smoky flavor.
• Different cheeses: Try pepper jack for heat or mozzarella for stretch.

  A cheddar–mozzarella blend melts beautifully.

• Dairy-light: Use reduced-fat cream cheese and Greek yogurt instead of sour cream. The texture will still be creamy.
• No ranch: Skip ranch and season with paprika, a pinch of cayenne, and a splash of vinegar for tang.
• Individual bakes: Portion into ramekins for quick lunches. Bake time will be a few minutes shorter.

FAQ

How spicy is this casserole?

It’s medium by default.

For mild heat, use 1/2 cup buffalo sauce and add more ranch or sour cream. For spicy, use 2/3 cup or add a pinch of cayenne.

Can I use raw chicken instead of cooked?

Yes, but cook it first. Bake, poach, or pan-cook chicken breasts or thighs, then shred or chop before assembling.

Using pre-cooked chicken keeps the casserole from releasing extra moisture.

What can I use instead of cauliflower rice?

For low carb, try finely chopped steamed broccoli or a mix of broccoli and cauliflower. If you’re not strict low carb, cooked rice or small pasta would work, but the dish won’t be low carb anymore.

Is blue cheese necessary?

No, it’s optional. Blue cheese adds that classic buffalo wing taste, but the casserole is delicious with just cheddar or mozzarella.

Can I make it ahead?

Absolutely.

Assemble up to 24 hours in advance, cover, and refrigerate. Bake uncovered, adding 5–10 extra minutes if it’s going straight from the fridge to the oven.

How do I keep it from being greasy?

Use a quality buffalo sauce, not straight melted butter with hot sauce. Also, trim any excess skin or fat from your chicken and use part-skim cheese if you prefer a lighter finish.

What should I serve with it?

It’s great with a simple green salad, sliced cucumbers, celery sticks, or roasted green beans.

A drizzle of ranch on the side ties everything together.

Can I make it gluten-free?

Yes. Most buffalo sauces are gluten-free, but check labels. Use a gluten-free ranch seasoning or a ranch dressing you trust.

How many servings does this make?

It serves about 6, depending on appetite.

For meal prep, portion into 6 containers for easy lunches through the week.

What’s the best way to reheat leftovers?

Microwave in 60–90 second bursts, stirring between, until hot. Or reheat covered in a 325°F oven for 12–15 minutes. Add a splash of cream or a little cheese if it looks dry.

Wrapping Up

This Low Carb Buffalo Chicken Casserole is everything you want in comfort food: rich, cheesy, and boldly flavored, without heavy carbs.

It’s simple to make, easy to customize, and perfect for busy nights or weekly meal prep. Keep a bottle of buffalo sauce and a rotisserie chicken on hand, and you’re halfway there. Make it once, and it’ll join your regular rotation in no time.