A simple paleo friendly keto buffalo chicken casserole is perfect for sharing with friends and family on game days. It's an easy dish that is sure to score a win!
Are you looking for a fun paleo chicken recipe that will feed an entire crowd during parties and still help you stay within your carb macros? Well, this low-carb chicken casserole is always a hit.
I believe I've become an expert at making low-carb casseroles to please the whole family. My husband and three kids especially love my low-carb breakfast casserole. They also devour the pizza casserole I make!
Ready to see how I make this awesome recipe?
There are three components to this creamy buffalo chicken casserole recipe: the crust, chicken topping, and dressing. Here's some more information about what I used to make each part of this easy recipe.
To eliminate all those unwanted carbs, I use fresh or frozen riced cauliflower for the crust. A couple of eggs and chopped celery are tossed in too with a little sea salt.
For the chicken in this easy low-carb casserole, you can use chicken thighs or chicken breast. I like to use rotisserie chicken so I don't have to take time to cook chicken. Shredded chicken works best but finely cubed chicken can be used instead.
If you have your favorite hot sauce, grab it to make the spicy buffalo sauce. I recommend Frank's Red Hot sauce if you don't have a preference.
For a true buffalo wing sauce, you need butter. I prefer clarified butter, or ghee, as it's also called in Indian cooking.
You also need a little ground cayenne pepper. I only use a little bit like a pinch or so. Any more than that and you can have a super spicy buffalo chicken casserole.
Conventional buffalo wing sauce uses regular vinegar, so I add white vinegar to balance out the buffalo sauce. For a little more heat, sprinkle in some red pepper flakes.
To make the ranch dressing paleo-friendly, you'll need avocado mayo, coconut cream, dried parsley, dried dill and garlic powder, and dried chives.
Don't forget the onion powder and sea salt! If you don't like dill, you can use thinly sliced green onions instead.
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low-carb recipe.
- Don't use a lot of white vinegar as it has a pungent, acidic taste that can overpower the buffalo chicken recipe.
- Grease the baking dish. For keto cooking, grease the casserole dish with either coconut oil or coconut oil cooking spray.
- Serve hot. After it is fully cooked, bake it for another 10 minutes so that it heats up completely. It tastes the best nice and hot!
All the details about how to make this delicious keto buffalo chicken casserole are in the printable recipe card at the bottom of this post. First, here are some step-by-step pictures and a quick overview.
Make the cauliflower rice crust
In a large mixing bowl, combine the fresh or frozen cauliflower rice with the other crust ingredients. Then spread evenly in the baking pan.
Bake for 20 minutes or until the edges start to brown. Remove from oven and set aside to cool.
Prepare the topping
Place the chicken in a medium bowl and set it aside. In a small pot, combine the rest of the topping ingredients and bring to a boil over medium heat, stirring occasionally.
When it starts to boil, remove it from the heat. Then, pour this homemade buffalo chicken sauce over the chicken and stir. Next, spread the chicken mixture over the cauliflower rice.
Now all that's left is the ranch dressing! Of course, you can use traditional blue cheese dressing with blue cheese crumbles if you prefer.
Just combine all the dressing ingredients in a small bowl and mix until smooth. Then drizzle it over the chicken.
Finally, bake the dish to heat it throughout. Doing this will make the chicken nice and hot. Allow it to cool slightly before digging in.
️ Serving suggestions
This hearty buffalo chicken casserole is a great recipe for a filling weeknight dinner. Just add in a side salad.
Since it's a spicy food, I suggest serving something cool and sweet along with it.
This creamy cucumber dill salad is a great side dish. You can also top it off with sour cream or blue cheese dressing.
If you are going to serve this at a party, then add some finger foods to the table like celery sticks and regular buffalo chicken wings. Try making a batch of keto pulled pork nachos- they are always a hit!
Before we get to the printable recipe card, here are some questions people often ask about this buffalo chicken casserole.
What can I use instead of avocado mayo?
Honestly, any kind of mayo will work in this recipe. Mayo doesn't have enough carbs to make a difference. It only matters if you are on a paleo diet. Just make sure there's no sugar added if you are on a keto diet.
What can I do if I taste coconut flavors really strong in this casserole?
Use another nut-based cream instead of coconut cream in the dressing if you don't like the flavor of coconut. I like coconut cream because it is the least inflammatory.
If you don't need to keep this recipe dairy-free, then you can use heavy cream.
Can I use rotisserie chicken in this casserole?
Yes, this recipe is a fantastic way to use leftover cooked chicken. You can also use leftover cooked cauliflower rice to save time cooking it.
We hope you enjoy this healthier low-carb buffalo chicken casserole. And if you give it a try, be sure to let us know what you think in the comment section below!
If you enjoyed this buffalo chicken casserole, here are some more low-carb casserole recipes you should try next for easy dinners!
- Keto Taco Pie has all your favorite taco flavors in a low-carb recipe.
- Chicken Cordon Bleu Casserole is another way to use up leftover chicken in a tasty one-dish meal.
- Hamburger Cabbage Casserole has zesty tomatoes and gut-healthy cabbage.
- Keto Philly Cheesesteak Casserole is the best casserole to make for anyone that loves cheese.
- Low-Carb Eggplant Parmesan Casserole is another cheesy dish that is packed with fiber and comforting flavors.
Keto Buffalo Chicken Casserole Recipe
- 4 cups cauliflower rice cooked (leftover is perfect)
- 2 large eggs beaten
- 2 stalks celery chopped
- ¼ teaspoon sea salt
- Preheat oven to 400°F and grease casserole pan (I used a 7.5 x 11-inch) with coconut oil.
- In large mixing bowl, combine cauliflower rice, eggs, celery, and sea salt. Spread mixture into prepared casserole pan.
- Bake crust at at 400°F for 20-25 minutes or until edges are starting to brown. Remove from oven and place on cooling rack.
- Place chopped chicken into a medium bowl. Set aside.
- In a small pot, combine hot sauce, ghee, vinegar, and cayenne pepper with a whisk. Bring to a bowl over medium heat stirring as needed. Remove from heat.
- Pour hot sauce mixture over chicken and stir to combine. Spread over cauliflower crust.
- In small bowl, combine all the dressing ingredients until smooth. Drizzle over the chicken layer.
- Bake at 400°F for another 5-10 minutes to heat up the chicken layer. Cool slightly before serving. Additional ranch dressing can be added if desired.
Array ( [serving_size] => 1 [calories] => 229 [carbohydrates] => 5 [protein] => 11 [fat] => 18 [saturated_fat] => 7 [cholesterol] => 90 [sodium] => 493 [potassium] => 387 [fiber] => 1 [sugar] => 2 [vitamin_a] => 275 [vitamin_c] => 47.4 [calcium] => 33 [iron] => 1.2 [serving_unit] => square )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First published on October 11, 2018. Updated on September 16, 2021, with new images and additional recipe information.