Low Carb, Buffalo-Style Chicken Casserole Recipe

Low Carb, Buffalo-Style Chicken Casserole Recipe

Spring is just about here and you still can’t go wrong with casserole dishes!  If you’re located somewhere like Michigan, then you’re probably ready for the warmer weather, trading your boots for sandals! In addition to that, when it comes to a change in the season, then you know there has to be a platter of buffalo chicken somewhere. It’s not just for football anymore! Whether it’s wings or a dip, it’s always a crowd favorite. I’ve been a fan of wings since my husband started taking me to some of his favorite sports bars back when we were kids in college. He’s always been a big New York Jets fan, but to be honest, I still don’t know the game – I’d just go for the food.

Chicken wings are always so good and I love the spice of the sauce and the coolness of the blue cheese. My only issue is the mess of eating with your hands, so I have always eaten mine with a fork, which has annoyed my husband to pieces. He still says I’m the only one who eats wings so ridiculously. I doubt that though! I know there are many others out there that do the same! Anyone? Anyone?!

Maybe a year or so ago, I was introduced to a buffalo chicken dip! Now, for anyone who doesn’t know me, I am a dip gal. I LOVE dips. I try new ones all the time and all my friends know that I’ll be the one who always brings some type of dip (or two) to a gathering.

Well, buffalo chicken dip is my go-to and it never disappoints. I actually try to keep some aside for my husband because I rarely bring back any leftovers. Ok, I’m digressing…..the main point is that I found out about buffalo chicken CASSEROLES that are low carb!!! Yes, you heard me right! Even though I can easily make a dip a meal, this is an actual dish, and….wait for it….my kids love it too! The best part? It contains cauliflower and the kids barely notice it {insert applause and a few ‘whoo hoos’}.

I love recipes that call for fresh ingredients. There’s certainly nothing better. Even more, though, I love recipes that are easy and that I can make because I happen to already have all the ingredients. I initially found a recipe from Delish.com and then adapted it to suit the palates of my family and the amount of time I have to prepare meals.

You can definitely use a head of cauliflower, rinse, chop, and roast it in the oven, or you can do what I do and throw a bag of frozen, already-cut cauliflower in the microwave for 5 minutes. I usually chop it a little more so they’re the same size as the chicken.

The same goes for the chicken: feel free to roast your own chicken breasts and shred or chop it, or grab a rotisserie chicken and you’re ready to go! Personally, I always buy two $4.99 rotisserie chickens whenever I’m at Costco. I shred/chop both and freeze half. I love knowing I can have that great flavor in just minutes. Enjoy and let me know what you think!

Photo Credit: Alison Catone


  • 2 Cups Shredded or Chopped Chicken
  • 2 Cups Chopped Cauliflower
  • 1 Block 8 oz Cream Cheese, Softened
  • 1/2 Cup Buffalo Wing Sauce
  • 1/2 Cup Ranch or Blue Cheese Dressing
  • 2 Cups Shredded Cheddar Cheese
  • Chopped Green Onions – Optional
  • Shredded Lettuce – Optional


I like a mild wing sauce with the kids. You can always use 1/4 cup instead and then drizzle the remainder before serving. Some recipes call for the cheese to be mixed in with the dressing, but I always feel it gets lost in the dish. I’d rather have more on the top so I can see and taste it. Lettuce is a good addition because it gives that bit of crunch like celery. Also, use any cheese you have on hand. I like sharper cheeses, but I’ve also used shredded Colby and mozzarella before. I’ve even mixed cheeses because I didn’t have enough of one. As I said, I appreciate recipes where you can use what you have!


  1. Preheat oven to 350°. Prepare a 9×13, oven-safe casserole dish by spraying with non-stick spray.
  2. Steam bagged cauliflower. Refer to bag for directions. Let cool, drain excess water, and chop so pieces are bite-size.
  3. Shred or chop rotisserie chicken into bite sizes and mix with cauliflower. Place in bottom of casserole dish.
  4. Mix cream cheese, buffalo sauce, and dressing in a separate bowl. Layer it on top of the cauliflower and chicken mixture.
  5. Top with shredded cheese.
  6. Cover dish with tin foil and bake for 20-25 minutes. Remove tin foil and broil for the last 2-3 minutes. Keep an eye on it because the cheese browns fast.
  7. Top with chopped green onions and drizzle additional dressing or wing sauce on top before serving. Serve over a handful of shredded lettuce if desired.

Alison Catone

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