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