This buffalo chicken casserole is as spicy as you make it! This buffalo chicken recipe is cheesy, spicy, and packed full of protein and veggies- what’s not to love? It’s a really easy low-carb dinner you can make a week ahead of time. Keep reading for the entire recipe (and some of my time-saving tips)!
Healthy Chicken Casserole With A Spicy Kick
This healthy buffalo chicken casserole is one of my all-time favorite casserole recipes!
I love to take a classic recipe like a chicken casserole and turning it into a healthier version (just like I do with all of my recipes in my ebook!) while still enjoying all those same flavors.
I recently did something similar with a buffalo chicken recipe but used sweet potatoes and broccoli as the base instead. This time, I am using some riced cauliflower as the base of this casserole- It’s perfect for spicing up my meal prep!
If one thing is for sure, eating healthier is way easier when I prep it ahead of time.
This casserole dish saves so well in meal prep containers. In fact, the spices and buffalo sauce might even taste better a few days later!
Being able to just grab my lunch and warm it up without having to think about what I am going to cook is amazing. Effortless healthy eating really is the best thing ever.
Not only is this buffalo chicken casserole super simple, but it’s versatile too. Just by changing the sauce, it will taste like an entirely different meal. I’m pumped to share this healthy and low-carb recipe with you today!
Ingredients In This Buffalo Chicken Casserole
I only used whole, healthy ingredients in this zesty casserole. When you use fresh ingredients, you really do taste the difference. The flavors will jump off your plate!
Here is what I used to make my casserole:
- Chicken: As long as it is shredded, you can use any chicken that you like. I like to use boneless, skinless chicken breasts. You’ll need about 2 pounds to make this casserole.
- Cauliflower Rice: Whether you make it fresh or use frozen, you’ll need about 6 cups of it. If you use frozen cauliflower rice, don’t thaw it first.
- Celery: Unless you are a huge fan of celery, chop it up really small. It should blend in with the cauliflower rice. I used 4 stalks, but you can use more or less depending on how much you love celery.
- Carrots: Really chop the carrots up small too! I only used two long carrots, but if you really love carrots, you can use more.
- Onion: I used a small white onion and diced it up really small. Red or yellow onions will work too. Or, you can save even more time and use some frozen, diced onion.
- Garlic: A few cloves of fresh garlic will add some serious flavor to the casserole. If you don’t want to mince garlic fresh, use a few tablespoons of jarred minced garlic.
- Hot Sauce: Use your favorite brand – mine is Frank’s. I used about 1/2 a cup, but you can use more if you can take the heat.
- Yogurt: For the best results, I suggest using plain, nonfat Greek yogurt. It is thick and creamy and really makes the dish so tasty. Use 1 cup.
- Ranch Seasoning: I used one packet of my favorite ranch seasoning mix.
- Pepper: You only need enough to give it some extra spice, so about 1/2 teaspoon.
- Cheddar Cheese: I always suggest people shred cheese at home, but you can use bagged shredded cheddar cheese in a pinch. Use 1/3 of a cup or up to 1/2 cup if you want it really cheese.
- Ranch Dressing: This is optional, but at the very end, drizzle some bottled ranch dressing on top. My favorite kind is Bolthouse Farms yogurt ranch dressing.
Kitchen Tools Required For This Casserole
If you do all your ingredient prep ahead of time (pre-shredding your chicken and chopping your veggies), you only need a few kitchen tools. These are must-haves, and I use them for almost all of my dinner recipes!
- Large Mixing Bowl
- 9×13 Baking Dish
For measuring, you will need 1 cup, 1/2 cup, 1/3 cup, 1/2 teaspoon, and 2 tablespoons.
How To Make Low-Carb Buffalo Chicken Casserole
This healthy meal could not be easier to make, especially if you have all the ingredients prepped and ready.
Before you get started, preheat your oven to 350F. This way, it will be ready when you are finished putting it all together.
Then, grab a big mixing bowl. Mix your shredded chicken, cauliflower rice, celery, carrots, onion, and garlic together. Stir it really well, so it is all combined.
Next, add the Greek yogurt, ranch packet, and pepper. Keep stirring until it is really well mixed.
Finally, pour it all into your casserole dish. Then, sprinkle the cheddar cheese on top. Bake it for about 40 minutes.
When it’s done cooking, let it rest for about 10 minutes, then drizzle with the ranch dressing. (Trust me, you don’t want to add ranch dressing on top when it is still hot and steaming).
Below are some common chicken casserole questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
What is the best way to reheat the leftovers?
If you are using this for your meal prep, just heat it up in the microwave or in a skillet on the stove. Add more cheese if you like cheesy recipes.
How long will leftover chicken casserole last in the refrigerator?
This recipe will stay fresh for up to a week. It’s one of my favorite make-ahead recipes!
Can I use brown rice instead of cauliflower rice?
Yes, you can use brown rice instead of cauliflower. Just pre-cook the rice and then add it to the casserole just like you would the cauliflower rice.
Wondering if you can use different vegetables in this casserole? There are a few ways that you can change this recipe – check it out!
Any type of frozen riced vegetables will taste fantastic in this recipe. Try it with riced cauliflower and broccoli mixed. It adds color and new levels of taste.
If you aren’t a fan of celery, chop up some fennel bulbs or even leeks instead. It will give it the same texture.
Instead of hot sauce, use your favorite BBQ sauce! This is my biggest tip to make this casserole kid-friendly. Kiddos love BBQ chicken casserole (and it’s milder for them).
Looking for a homemade buffalo sauce? Use my vegan recipe!
This is a tasty gluten-free recipe that you can easily change to make it perfect for you or your family.
This is also a wonderful freezer meal. To freeze it, just bake it in a freezer-safe container.
Tip: I suggest using an aluminum pan that comes with a lid.
After it is completely cooled off, seal it with the lid and write the recipe name and date on top.
It will stay fresh in your freezer for about 3 months. When you are ready to eat it, just let it thaw overnight in your refrigerator and then heat it back up in the oven at 350F for about 20 minutes.
If you liked this recipe, you’ll want to try these!
Here are some more of my favorite casserole dishes. Enjoy!
- Lemon Chicken Spaghetti Squash Casserole
- Easy Pizza Casserole
- Sweet Potato Egg Breakfast Casserole
- Mexican Quinoa Casserole
- 2lbs shredded cooked chicken (about 4–5 cups)
- 6 cups frozen cauliflower rice (can use fresh, do not thaw if using frozen)
- 4 stalks celery, chopped small
- 2 long carrots, chopped small
- 1 small white onion, diced
- 2 cloves garlic, minced
- 1/2 cup hot sauce (I used Franks)
- 1 cup plain nonfat Greek yogurt
- 1 1oz packet ranch seasoning
- 1/2 tsp pepper
- 1/3 cup shredded cheddar cheese
- optional: 2 tbsp ranch dressing drizzle (I used Bolthouse Farms yogurt ranch)
- Preheat oven to 350F.
- Add shredded chicken, cauliflower rice, celery, carrots, onion and garlic to a large bowl. Stir to combine.
- Add hot sauce, Greek yogurt, ranch packet, and pepper. Stir until everything is combined well.
- Pour into 9×13 baking dish. Top with cheddar cheese.
- Bake for 35-40 minutes. Let rest for 10 minutes, drizzle with ranch. Serve!
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