Buffalo chicken flavor and melty goodness plus low carb? Yes, you can have it all with this Buffalo Chicken Casserole.
Tailgating, watching the big game, or party food: Buffalo chicken dishes invariably show up in any and all of these settings. Irresistible? Yes. Healthy? Not so much. While the occasional indulgence is to be expected, for a weeknight or a healthier alternative to typical Buffalo chicken dips or dishes, our Buffalo chicken casserole is just right.
So where did Buffalo sauce and chicken get its name? Hint: not from the animal of “Home on the Range” fame! It’s actually in reference to Buffalo, NY. That’s where, in the 1960s, a bar owner’s wife, Teressa Bellissimo, needed to come up with more food fast on a busy night. She used chicken wings, normally only used for making stock, and coated them in a spicy, peppery sauce. They were a hit, and the legend of Buffalo chicken wings was born. That original creation has spawned a gazillion related recipes, including Buffalo chicken dip, Buffalo chicken sliders, various Buffalo chicken casseroles, and even Buffalo chicken pizza.
Our Buffalo chicken casserole has all the zesty creaminess of Buffalo chicken dip in a casserole form. The flavor profile smacks and the inclusion of cauliflower rice means you get a filling, keto-friendly and low-carb main dish. Plus, it is made with easy-to-find ingredients and is a breeze to throw together. It is also a great way to sneak some veggies past your kiddos! Fast enough for a weeknight supper or if you need something in a hurry for a crowd. For game day or a party, you can serve it as a hot dip with tortilla chips or pita triangles.
Cauliflower Rice: The Why and The How
In the past decade or so, the internet has lost its mind over cauliflower rice. Although it was technically invented by a chef in the late 90s, who called his creation “cauliflower couscous,” the concept of cauliflower rice reached its fever pitch around 2013. Very finely chopped cauliflower florets are used as a substitute for rice or other grains as a gluten-free and/or low-carb option. Since its initial heyday, the market has expanded greatly on how to get it. Of course, you can always make your own with a food processor. But even easier is grabbing a pack or two in the frozen section of your grocery store. Keep it on hand for this recipe or when you want a healthier alternative to a grain. Cauliflower rice does need to be cooked, so always check the recipe you’re using it in.
How to Make Ahead and Store
You can prep this Buffalo chicken casserole up through Step 4 and refrigerate for 24 hours or freeze up to a month until ready to bake. Or you can fully prepare and bake it and store leftovers in the fridge for 4-5 days or freeze in an airtight container for up to a month. Reheat in the microwave or a low oven until heated through.
Serving Suggestions
For a weeknight meal, a simple side of steamed broccoli or a side salad is great with Buffalo chicken casserole. For parties or game days, serve it as a hot dip with corn tortilla chips or pita triangles on the side. Other side dishes that work well with this casserole include our Esquites (Mexican Street Corn Salad) or Val’s Corn Pudding. The sweetness of corn in a side dish complements the zesty Buffalo sauce perfectly!
Buffalo Chicken Casserole
Ingredients
- 1 tablespoon olive oil
- 3 cups cauliflower rice
- 2 medium carrots diced
- 1 small red bell pepper diced
- 1 medium yellow onion diced
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried parsley
- Salt and black pepper to taste
- 3/4 cup Buffalo sauce
- 1/3 cup mayonnaise
- 2 large eggs
- 1 1/4 to 1 1/2 pounds cooked and shredded chicken breast
Instructions
- Preheat your oven to 375 degrees F and lightly grease a 9×13 inch casserole dish.
- Heat olive oil in a large skillet over medium-high heat. Add cauliflower rice, carrots, bell pepper, onion, garlic powder, parsley, salt, and pepper. Cook until vegetables are softened, about 10 minutes.
- In a separate bowl, whisk together Buffalo sauce, mayonnaise, and eggs until smooth.
- Combine the sautéed vegetables, shredded chicken, and Buffalo sauce mixture in the prepared casserole dish. Stir to mix well.
- Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the top is slightly golden.
- Serve hot, with optional garnishes such as ranch dressing, extra Buffalo sauce, or chopped green onions if desired.
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