Low carb, Keto Buffalo Chicken Casserole Recipe

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Buffalo chicken lovers, rejoice. If you’re following a low-carb or ketogenic diet and thought comfort food was off the table, this Buffalo Chicken Casserole will change your mind. It’s creamy, spicy, loaded with protein, and comes together quickly using pantry staples. Even better? It’s grain-free, gluten-free, and totally satisfying without bread, pasta, or potatoes.

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What Is Buffalo Chicken Casserole?

Buffalo Chicken Casserole is a baked dish made with shredded chicken, Buffalo wing sauce, cheese, and a creamy base. In the keto version, we skip high-carb fillers like rice, pasta, or potatoes and replace them with low-carb veggies or creamy additions like cauliflower, cream cheese, and ranch dressing.

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Why It’s Perfect for Keto

• High in healthy fats (from cheese, ranch, and cream cheese)

• Moderate to high protein (from chicken and cheese)

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• Very low in net carbs

• No flour or grains

• Satisfying and easy to portion

Buffalo chicken is already keto-friendly in its classic form. Turning it into a casserole just adds convenience and makes it a full meal in one pan.

Pro Tips for Creaminess and Spice

• Room temp cream cheese blends easier.

• Add cream or more ranch if it looks too thick before baking.

• Taste your Buffalo sauce before using—some are spicier than others.

• Mix cheeses for better texture—mozzarella for melt, cheddar for sharpness.

Serving Suggestions

Low-Carb Sides:

• Cauliflower mash

• Zucchini noodles

• Cucumber salad or ranch-dressed slaw

• Roasted broccoli, green beans, or asparagus

Toppings:

Make-Ahead, Storage & Freezing

Make-Ahead:

• Assemble casserole fully and refrigerate up to 2 days before baking.

• You can also bake, cool, and store for later reheating.

Storing:

Freezing:

Variations and Add-Ons

🧀 Keto Buffalo Chicken Mac & Cheese

🥓 Bacon Buffalo Chicken Casserole

🌶️ Extra Spicy Version

🥦 Veggie-Packed

🥚 Breakfast Casserole Style

Final Thoughts + Printable Recipe Summary

This Low-Carb Buffalo Chicken Casserole brings all the heat, richness, and satisfaction of a pub-style meal into your keto kitchen. It’s customizable, reheats beautifully, and hits that perfect balance of creamy, spicy, and cheesy.

Prep Time
15 minutes

Cook Time
30 minutes

Total Time
45 minutes

Ingredients

• 3 cups cooked shredded chicken (rotisserie or boiled)
• 8 oz cream cheese, softened
• ½ cup buffalo wing sauce (like Frank’s RedHot)
• 1 cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese
• ½ cup ranch dressing or blue cheese dressing
• ¼ cup chopped green onions (optional)
• 2 cloves garlic, minced
• 1 cup chopped cauliflower florets (optional for extra veggies)
• Salt and pepper, to taste

Instructions

1. Preheat Oven:
   Preheat oven to 375°F (190°C).
2. Mix Ingredients:
   In a large bowl, combine shredded chicken, softened cream cheese, buffalo sauce, ranch (or blue cheese) dressing, garlic, and half of the cheddar and mozzarella cheeses.
   Add chopped cauliflower if using, and mix well.
   Season with salt and pepper.
3. Assemble Casserole:
   Transfer mixture to a greased 8×8-inch baking dish.
   Sprinkle remaining cheddar and mozzarella cheese evenly on top.
4. Bake:
   Bake uncovered for 20–25 minutes until bubbly and cheese is melted.
   Optional: broil for 1–2 minutes to brown the top.
5. Garnish and Serve:
   Top with chopped green onions before serving.

Notes

Use fresh cooked or rotisserie chicken for convenience.

Adjust buffalo sauce to taste depending on your spice preference.

For extra crunch, sprinkle crushed pork rinds or almond flour topping before baking.

Pair with celery sticks or a fresh leafy green salad for a complete keto meal.

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