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)!
Yield8 servings 1x
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!