Baked Buffalo Chicken Cauliflower Casserole with a Gray Napkin
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4.82 from 11 votes

Creamy Buffalo Chicken Cauliflower Casserole

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!
Prep Time20 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course, Main Dish
Cuisine: Chicken, Gluten Free, Low Carb
Servings: 6 servings
Calories: 314kcal
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

  • Preheat your oven to 375°F.
  • 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 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.
  • Garnish with extra Buffalo sauce and fresh, minced parsley, if desired. Serve hot.

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.
  • I recommend using fresh cauliflower, when possible. Using frozen may give you a runnier sauce. You can rice the cauliflower by using a grater or by adding the florets to a food processor and pulsing a few times until it resembles rice.

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

Serving: 1serving | Calories: 314kcal | Carbohydrates: 8g | Protein: 14g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 889mg | Potassium: 487mg | Fiber: 2g | Sugar: 3g | Vitamin A: 17.7% | Vitamin C: 77.9% | Calcium: 33.9% | Iron: 5.3%