Creamy Buffalo Chicken Cauliflower Casserole

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Creamy Buffalo Chicken Cauliflower Casserole is cheesy, spicy, and crazy delicious! It’s low in carbs, suitable for those following a keto diet, and gluten free!

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Some of you may know already that follow a low carb or keto diet most of the time.  Unfortunately, I have to for health reasons. However, being the food-loving blogger that I am, it’s a really hard diet for me to follow 100% of the time. With that said, if I’m eating low-carb food, it needs to taste good.  Really good.

The idea for this Creamy Buffalo Chicken Cauliflower Casserole had been on my list for quite some time. I keep a rolling list of recipe ideas in the notes app on my phone. Anytime that I think of a potential idea, it gets added to the list. This recipe was literally at the top for months!  Now that I’ve finally made it (a few times), I wish I had gotten to it sooner!  It’s so good and is one of my favorite low carb recipes to date!

In fact, I love this recipe so much that it inspired quite a few similar recipes! Bacon Wrapped Buffalo Chicken Poppers, Buffalo Chicken Pizza, and Buffalo Chicken Salad are three more low carb recipes where Buffalo chicken is the star!

For this Creamy Buffalo Chicken Cauliflower Casserole, I use cauliflower rice as the base, then mix in chunks of chicken, buffalo sauce, and a mix cheeses before baking! The result is a super flavorful cheesy chicken casserole with a little spiciness! It’s a really easy recipe that’s not only low carb and suitable for keto diets, but gluten free as well.  It’s an easy casserole recipe for a busy weeknight meal.

How to Make Creamy Buffalo Chicken Cauliflower Casserole

Prep!

Set the cream cheese out to come to room temperature about an hour before you begin to make mixing a bit easier. You can skip this step, but the casserole mixture will be harder to combine.

Dice and cook your chicken, or shred it, if preferred.  Leftover or rotisserie chicken works great for this recipe! I also like to use my Instant Pot to cook the chicken which makes it super easy to dice and shred.

Rice the cauliflower and shred the cheddar cheese. It is not recommended to use a bagged shredded cheese as it contains a starch to keep it from sticking together. That starch makes it so the cheese doesn’t melt as nicely and increases the carb count of this Creamy Buffalo Chicken Cauliflower Casserole recipe.

Preheat your oven to 375°F.

Create!

In a large bowl, combine the chicken, riced cauliflower, buffalo sauce, cream cheese, and half of the cheddar cheese.  The mixture will be thick.

Spread into a medium casserole dish.

Top with the remaining cheddar cheese.

Cover loosely with foil and bake for 25 minutes.  Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbling.

Present!

Top the Creamy Buffalo Chicken Cauliflower Casserole is with extra Buffalo sauce and fresh, minced parsley, if desired.

Enjoy!

Tips and Techniques for the Best Creamy Buffalo Chicken Cauliflower Casserole

• Setting the cream cheese out to come to room temperature an hour before you begin will make it easier to combine all of the ingredients.
• Cut the chicken into bite size cubes and cook in a skillet with olive oil until just done through, or use an Instant Pot, or use leftover or rotisserie chicken to save time.
• It is best to shred the sharp cheddar cheese from a block rather than buying a bag of pre-shredded cheese which contains a starch and doesn’t melt as well.

How to Store Creamy Buffalo Chicken Cauliflower Casserole

• You can store this casserole in the freezer, tightly covered and unbaked, for up to 6 months. Thaw in the refrigerator before baking. Increase the cook time to 35 minutes covered, then 10 minutes uncovered.
• This casserole can be made ahead of time and kept in the refrigerator, tightly covered. It is recommended to bake it within 2 days. Increase the cook time to 35 minutes covered, then 10 minutes uncovered.
• Store leftover Creamy Buffalo Chicken Cauliflower Casserole in an air-tight container in the refrigerator. Use within 3-4 days.

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For more Keto and Low Carb recipes, you can click here to visit the Low Carb section of my Recipe Index or sign up for my Keto and Low Carb Newsletter to get new keto and low carb recipes sent right to your inbox!

5 from 5 votes

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Creamy Buffalo Chicken Cauliflower Casserole

Prep Time

20 mins

Cook Time

35 mins

Total Time

50 mins

 

Creamy Buffalo Chicken Cauliflower Casserole is cheesy, spicy, and crazy delicious! It's low in carbs, suitable for those following a keto diet, and gluten free!

Course: Main Course, Main Dish

Cuisine: Chicken, Gluten Free, Low Carb

Servings: 6 servings

Calories: 567 kcal

Author: Lauren

Ingredients

• 1.5 lbs cooked chicken *diced or shredded
• 5 cup riced cauliflower * from one large head
• 1/2 Cup buffalo sauce
• 8 ounces cream cheese *at room temperature
• 8 ounces sharp cheddar cheese *shredded from block

Instructions

1. Preheat your oven to 375°F.

2. In a large bowl, combine the chicken, riced cauliflower, buffalo sauce, cream cheese, and half of the cheddar cheese.  The mixture will be thick.

3. Spread into a medium casserole dish and top with the remaining cheddar cheese.

4. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbling.

5. Garnish with extra Buffalo sauce and fresh, minced parsley, if desired. Serve hot.

Recipe Notes

Tips and Techniques for the Best Creamy Buffalo Chicken Cauliflower Casserole

• Setting the cream cheese out to come to room temperature an hour before you begin will make it easier to combine all of the ingredients.
• Cut the chicken into bite size cubes and cook in a skillet with olive oil until just done through, or use an Instant Pot, or use leftover or rotisserie chicken to save time.
• It is best to shred the sharp cheddar cheese from a block rather than buying a bag of pre-shredded cheese which contains a starch and doesn't melt as well.

How to Store Creamy Buffalo Chicken Cauliflower Casserole

• You can store this casserole in the freezer, tightly covered and unbaked, for up to 6 months. Thaw in the refrigerator before baking. Increase the cook time to 35 minutes covered, then 10 minutes uncovered.
• This casserole can be made ahead of time and kept in the refrigerator, tightly covered. It is recommended to bake it within 2 days. Increase the cook time to 35 minutes covered, then 10 minutes uncovered.
• Store leftover Creamy Buffalo Chicken Cauliflower Casserole in an air-tight container in the refrigerator. Use within 3-4 days.

** Nutritional information is an estimate and may vary.

Nutrition Facts

Creamy Buffalo Chicken Cauliflower Casserole

Amount Per Serving (1 serving)

Calories 567 Calories from Fat 369

% Daily Value*

Total Fat 41g 63%

Saturated Fat 19g 95%

Cholesterol 167mg 56%

Sodium 1092mg 46%

Potassium 727mg 21%

Total Carbohydrates 8g 3%

Dietary Fiber 2g 8%

Sugars 3g

Protein 41g 82%

Vitamin A 19.6%

Vitamin C 77.9%

Calcium 35.3%

Iron 13.3%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published on October 26, 2017. Images were updated 12-14-18.