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 ½ 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 ½ teaspoon.
- Cheddar Cheese: I always suggest people shred cheese at home, but you can use bagged shredded cheddar cheese in a pinch. Use ⅓ of a cup or up to ½ 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
- 9x13 Baking Dish
For measuring, you will need 1 cup, ½ cup, ⅓ cup, ½ 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).
Recipe Tips
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.
Substitution Tip
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 buffalo sauce recipe!
This is a tasty gluten-free recipe that you can easily change to make it perfect for you or your family.
Storing leftovers
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
Healthy Buffalo Chicken Cauliflower Casserole
Ingredients
Method
- 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 9x13 baking dish. Top with cheddar cheese.
- Bake for 35-40 minutes. Let rest for 10 minutes, drizzle with ranch. Serve!
Meaghan says
Meal prepped this for my boyfriend a few weeks ago, and he loved it! It is such a winner, and we will definitely make it again!
Erin says
Hi Meaghan, so happy you both loved it!! 🙂
Monica says
Just made it for my lunch meal prep this week since I had the ingredients on hand.. wasn’t expecting to be as good as it is! I love that it’s a healthier way to indulge in Buffalo chicken. 🙂
Erin says
Hi Monica, so glad you loved it so much!!
Meaghan says
I've now made this four times!! it gets better every single time i absolutely love it. It makes for the perfect dinner, leftovers, etc. You must try this!!!
Erin says
Hi Meaghan, so glad you love this one so much. Thanks for sharing!
Kaitlyn says
Would I be able to assemble this casserole then refrigerate and bake it the next day or so? Thanks in advance! Excited to make it!
Erin says
Hi Kaitlyn, yes that should be fine! Let me know how it comes out!!
Ali says
WOW this was soooo good! Ate this as a regular casserole at first and then started repurposing the leftovers as a secret veggie-packed buffalo chicken dip with some chips. Will definitely become a staple meal for my kitchen!
Erin says
Hi Ali, so happy you enjoyed it and great idea!!
Hannah R. says
I absolutely LOVED this recipe. I was curious if it was going to be too spicy for me, but Erin's ingredient measurements led to a PERFECT COMBINATION of spice with the buffalo sauce, crunch with the veggies, filling protein with the chicken...yet tastes and seems like a super indulgent dish (even though it's low carb)! Killed it once again, Erin. Thank you!!
Erin says
Hi Hannah, so happy you loved it so much! Thanks for your support!!
Catharine says
This recipe was SO easy and SO GOOD! It seems like it will keep well for lunches this week, as well. I’m really pleased!
Erin says
Hi Catharine, so happy you love it!!
Jenna says
I just triple texted my fellow ELW loving friend screaming at her to make this. It is so delicious and really feels like you’re eating a meal version of Buffalo chicken dip.. Living the DREAM! delicious, thanks again Erin!
Erin says
Hi Jenna, so glad you all loved it!! 🙂
Melissa says
WOW, SOOOO GOOD!!! The flavors in this were amazing! I also loved how it was creamy with a nice crunch from the carrots and celery. This will definitely become a meal prep staple for me. Thank you!
Erin says
Hi Melissa, so glad you loved it so much! 🙂
Brittnay says
Hi! I really want to try this for my weekly meal prep. This looks amazing. What is a serving size? Like 1 cup? More or less? Thank you!!
Erin says
Hi Brittnay, thanks and one serving is about 1 cup, 290g.
Abby Rex-Groves says
Made this tonight for dinner. SO good!! Hubby was happy too 🙂
Erin says
Hi Abby, so happy you loved it!!
Megan says
I am not a fan of cauliflower rice, but I loved this recipe ! I was craving Buffalo chicken anything and this was the best “better for you version”. I can’t wait to try more ELW recipes !
Erin says
Hi Megan, so happy you enjoyed it so much! Thanks for your support!!
Ashley says
The perfect recipe for a healthy meal prep! So easy and delicious! Topped with Bolthouse cilantro dressing and it was perfect.
Erin says
Hi Ashley, so happy you loved it and made it your own!! 🙂
Liz K says
To quote my husband (who is not a huge fan of cauliflower rice). This dish is excellent! Easy to pull to and delicious. Great for meal prep!
Erin says
Hi Liz, so happy you both loved it!!
Julianna Steckler says
This recipe is SO TASTY! I’m always craving buffalo chicken so anything that is a healthier take on it is always a huge plus for me! Love all of the ELW I’ve made 🙂
Erin says
Hi Julianna, so glad you loved it!!
Laura M says
Another 5 star recipe from Erin! Even my husband who doesn't always love the "healthy" recipes could not stop raving about it!! This will definitely be going into our weekly rotation! We love ranch so we did add 2 packets instead of one.
Erin says
Hi Laura, so glad you both loved it so much and made it your own! 🙂
Marlise Lombardo says
SO DELICIOUS! Super easy meal that I really enjoyed. My fiancé added regular white rice to his serving too- very easy to customize! Love love love!
Erin says
Hi Marlise, so glad you both loved it!!
Amelia says
This looks delicious! Is it 2 lbs of raw chicken or 2 lbs of cooked chicken?
Thanks!
Erin says
Hi Amelia, thanks and raw. Let me know how it comes out for you!!
Stephanie says
Hi Erin-
I see above you said raw chicken but your recipe says cooked? Making it as we speak and worried I missed up
Erin says
it's two pounds of chicken measured raw (see comment asking when to measure) - but they do need to be cooked before using!
Krista L says
Hi! Could you do something other than ranch seasoning?
Erin says
Hi Krista, I use the one from Simply Organics so it has better ingredients. If not, just sub regular ranch (1/2 cup) or lots of dill + garlic salt.
Iris Erickson says
This looks amazing! I am going to make it today;. We are dairy free so I was wondering if I could use DF ranch dressing instead of the ranch seasoning packet? If so, how much of the dressing would I use do you think? Thank you!
Erin says
Hi Iris, thank you and yes, may be a little more liquidy - but I'd do 1/2 cup. Let me know how it comes out!