buffalo chicken casserole in a glass dish

Healthy Buffalo Chicken Cauliflower Casserole

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)!

Prep: 10Cook: 40Total: 50 minutes
Yield 8 servings 1x


  • 2lbs shredded cooked chicken (about 45 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)


  1. Preheat oven to 350F.
  2. Add shredded chicken, cauliflower rice, celery, carrots, onion and garlic to a large bowl. Stir to combine.
  3. Add hot sauce, Greek yogurt, ranch packet, and pepper. Stir until everything is combined well.
  4. Pour into 9×13 baking dish. Top with cheddar cheese.
  5. Bake for 35-40 minutes. Let rest for 10 minutes, drizzle with ranch. Serve!
Author: ErinCategory: dinner, lunch, meal-prep, gluten-freeMethod: ovenCuisine: AmericanDiet: Gluten Free