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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken (rotisserie or poached)
  • 3 cups riced cauliflower (fresh or frozen, defrosted and patted dry)
  • 1 cup chopped celery
  • 1/2 cup chopped green onion (plus more for garnish)
  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream (or full-fat Greek yogurt)
  • 1/2 cup buffalo hot sauce (like Frank’s RedHot; adjust to taste)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/4 teaspoon black pepper
  • 1/4 to 1/2 teaspoon kosher salt (to taste)
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup crumbled blue cheese (optional but classic)
  • 2 tablespoons olive oil or butter (for sautéing)
  • Ranch or blue cheese dressing, for drizzling (optional)

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little oil or butter.
  2. Sweat the cauliflower rice: In a large skillet over medium heat, add 1 tablespoon olive oil. Cook the riced cauliflower for 5–7 minutes to release moisture. Stir often. It should steam off and become slightly tender. Transfer to a large mixing bowl.
  3. Sauté the celery: In the same skillet, add the remaining oil. Sauté the celery for 3–4 minutes until crisp-tender. Add to the mixing bowl with the cauliflower.
  4. Make the creamy buffalo base: In a separate bowl, whisk together cream cheese, sour cream, buffalo sauce, garlic powder, onion powder, smoked paprika, pepper, and salt. Warm the cream cheese in the microwave for 15–20 seconds if needed to soften.
  5. Combine everything: Add shredded chicken, green onion, and half the mozzarella to the big mixing bowl with the veggies. Pour in the buffalo mixture and stir until everything is evenly coated.
  6. Assemble the casserole: Spread the mixture into the baking dish. Top with the remaining mozzarella and the crumbled blue cheese, if using.
  7. Bake: Place on the center rack and bake for 20–25 minutes, until the edges are bubbling and the cheese on top is melted and lightly golden.
  8. Finish and serve: Let it rest for 5–10 minutes so it sets. Garnish with extra green onion. Drizzle with ranch or blue cheese dressing if you like more creaminess. Serve hot.