Creamy Buffalo Chicken Casserole Recipe (Keto & Whole30) (2024)

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The best Buffalo Chicken Casserole that is Whole30, Keto, and Paleo compliant. Filled with shredded chicken, mayo, ranch, nutritional yeast, seasoning, banana peppers, and Frank’s buffalo sauce. An easy weeknight dinner made with simple ingredients and easy to customize!

What Makes This Recipe Great

You know how much I love casserole recipes, and this new healthy Buffalo Chicken Casserole is a show-stopper! It’s a great way to pack a dinner full of protein, with fun and delicious flavors the whole family loves. Plus, it is such an easy dinner recipe and is Whole30, Keto, and Paleo-compliant. Healthy has never tasted so good!

I love this easy recipe because it’s versatile and customizable– you can use regular versions or the healthier swaps I’ve included, make it dairy-free, or use regular dairy– it’s all up to you! We use this as an option for meal prep, too. I will throw this in a glass storage container and serve it with a side salad drizzled with red wine vinegar, light olive oil, and a little lemon juice for an easy lunch that week.

If you love buffalo chicken flavors, try these Healthy Buffalo Chicken Bowls, or these Buffalo Chicken Stuffed Sweet Potatoes.

Ingredient Notes

• cooked shredded chicken breast: You can use cooked rotisserie chicken, leftover chicken, or cook chicken breasts and shred them.
• cauliflower rice: Raw (make sure all moisture is squeezed out). You can also use cooked white rice if desired (not whole30 or keto).
• Frank’s hot sauce: Use any buffalo wing sauce you like. I like Frank’s.
• dairy-free ranch dressing: I have this dairy-free ranch recipe. Feel free to use dairy-free or regular depending on your diet and lifestyle preferences.
• mayonnaise: I have this homemade whole30 compliant mayo or you can use your favorite store-bought option.
• chopped white onion
• banana peppers
• chopped green onions
• salt
• paprika
• black pepper
• garlic powder
• onion powder
• nutritional yeast
• shredded cheese (optional): Use mild or sharp cheddar cheese, blue cheese crumbles, or another cheese of choice. Omit for dairy-free.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray.
2. In a large mixing bowl, combine the shredded chicken, buffalo sauce, ranch dressing, mayo, chopped green onions, chopped banana peppers, and yellow onions. Mix well until everything is evenly coated.
3. NOTE: If you are using frozen cauliflower rice, it is really important to cook it first then add it to a cheesecloth to remove any additional moisture. If you skip this step, it will result in a very wet casserole and it won’t set properly. If you can, I recommend getting the cauliflower rice or chopped cauliflower fresh in the produce aisle.
4. Add the cauliflower rice to the large bowl of the chicken mixture and stir until well combined. Transfer the mixture to the greased baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese over the top of the casserole.
5. Place the casserole dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly.
6. Once done, remove the casserole from the oven and let it cool for a few minutes before serving.
7. Garnish with drizzled ranch, buffalo sauce, and additional chopped green onions.

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(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)