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Amazing flavors collide in this low-carb, Creamy Buffalo Chicken Cauliflower Casserole!
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Some of you may know already that I eat low carb most of the time. Unfortunately, I have to for health reasons. However, being the food-loving blogger that I am, it’s not a diet I follow 100% of the time. With that said, if I’m eating low-carb, it needs to taste good. Really good.
The idea for this Creamy Buffalo Chicken Cauliflower Casserole has 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!
I use cauliflower rice as the base, then mix in chunks of chicken, buffalo sauce, and cheeses before baking! The result is a super flavorful cheesy chicken casserole! It’s a really easy recipe that’s not only low carb and suitable for keto diets, but gluten free as well. It’s perfect for a busy weeknight meal.
Creamy Buffalo Chicken Cauliflower Casserole
Prep!
Cook your chicken and dice or shred it (leftover and rotisserie chicken work great too!). Rice the cauliflower and shred the cheddar cheese, if necessary.
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!
This Creamy Buffalo Chicken Cauliflower Casserole is a pretty monotone meal. You can add a pop of color with a garnish with parsley, if desired. Serve hot.
Enjoy!
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Amazing flavors collide in this low-carb, Creamy Buffalo Chicken Cauliflower Casserole!
- 1.5 lbs cooked chicken *diced or shredded
- 1 medium head cauliflower *riced (about 5 Cups)
- 1/2 Cup buffalo sauce
- 8 ounces cream cheese *at room temperature
- 8 ounces sharp cheddar cheese *shredded
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Prep: cook your chicken and dice/shred. Rice the cauliflower and shred the cheddar cheese, if necessary. Preheat your oven to 375°F.
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In a large bowl, combine the chicken, riced cauliflower, buffalo sauce, cream cheese, and half of the cheddar cheese. The mixture will be thick.
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Spread into a medium casserole dish and 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.
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Garnish with parsley, if desired and serve hot.
Nutritional Information per Serving: 371 calories, 19g fat (10g saturated fat), 7g carbohydrates (2g fiber, 4g sugar), 42g protein
** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.
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Whitney says
This looks delicious! Im attempting to go gluten free and its so nice to have yummy recipes to cook! I cant wait to try this 🙂 Thank you for posting!
Lauren says
Thanks Whitney! It’s not the easiest, but good food definitely helps – enjoy!
Roylene says
It would be great if you could add some nutrition info
Lauren says
Hi Roylene! I’m actually working on adding nutritional info for all my recipes. I’m working oldest to newest. This recipe will be updated within the next few days. I’m using http://www.myfitnesspal.com/recipe_parser – if you go to that link enter the recipe link it *should* pull the ingredients out for you. You can adjust them to the brands you use and any alterations you may want to make as well. Hope this helps in the meantime – Lauren