Name: Buffalo Chicken Casserole | Cheesy Low-Carb Keto Bake (Loaded with Ranch)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups shredded rotisserie chicken (or cooked chicken breast); 4 cups fresh or frozen cauliflower rice; 8 oz cream cheese, softened; 1/2 cup sour cream; 3/4 cup Frank’s RedHot Original Sauce; 2 tbsp ranch seasoning (or 1 packet dry ranch mix); 1 tbsp fresh lemon juice; 1 tsp salt; 1/2 tsp black pepper; 2 cups shredded cheddar cheese (divided: 1.5 cups for topping, 0.5 cups mixed in); 1/2 cup blue cheese crumbles; Fresh green onions for garnish; Extra ranch dressing for drizzle

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Cheesy Low-Carb Keto Bake (Loaded with Ranch)

I was meal prepping Sunday dinners when my partner asked for something that felt indulgent but fit his keto goals. I layered buffalo chicken, cauliflower rice, cream cheese, and cheddar into a casserole dish and baked it. He came back from his first bite and said, “This tastes like comfort food. You are a genius.” This Buffalo Chicken Casserole became our weekly meal-prep staple.

Buffalo Chicken Casserole Loaded with Ranch

This cheesy, saucy bake tastes like a cheat day meal but keeps you on track. It is lazy dinners meets keto-friendly eating. Serve it alongside my cottage cheese buffalo chicken dip for appetizers, or pair with my air fryer buffalo cauliflower for a complete low-carb spread.

Why This Casserole Wins

I have made this eight times in the past two months, and here is why it is unstoppable.

True Comfort Food: Creamy, cheesy, saucy, and loaded with chicken. This tastes like indulgence.
Low-Carb and Keto: Only 6g net carbs per serving. Perfect for anyone watching their intake.
One-Dish Meal: Everything is in the casserole. No sides needed, though they are always welcome.
Make-Ahead Magic: Prepare it completely the day before. Just bake when you are ready.
Feeds a Crowd: One casserole serves 6-8 people comfortably.

The Creamy Casserole Ingredients

This recipe is built on layers of flavor and texture.

The Chicken Base
Rotisserie chicken is fastest, but any cooked shredded chicken works. Rotisserie saves time and tastes amazing. Use about 3 cups total.

The Rice Alternative
Cauliflower rice keeps this low-carb. Use fresh or frozen both work perfectly. The cauliflower rice absorbs the buffalo sauce and becomes incredibly flavorful.

The Creamy Element
Cream cheese and sour cream create the rich, tangy sauce. These are the foundation of the casserole’s texture and flavor.

The Buffalo Heat
Frank’s RedHot Original sauce mixed into the cream cheese layer creates that iconic franks red hot buffalo chicken taste throughout the entire dish.

The Cheese Topping
Shredded cheddar cheese on top melts into a golden, crispy layer. This is the best part of the casserole.

The Ranch Magic
Ranch seasoning mixed into the cream cheese adds that sophisticated, herbaceous flavor. Blue cheese crumbles garnish the top.

How to Make It: Simple Assembly Method

This casserole comes together in 15 minutes.

Step 1: Prepare the Base
In a large bowl, combine shredded rotisserie chicken, cauliflower rice, salt, and pepper. Mix until evenly combined.

Step 2: Make the Sauce
In another bowl, combine softened cream cheese, sour cream, Frank’s RedHot sauce, ranch seasoning, and a squeeze of lemon juice. Mix until smooth and well combined.

Step 3: Combine Everything
Add the sauce to the chicken and cauliflower rice mixture. Fold gently until everything is coated in the creamy buffalo sauce.

Step 4: Transfer to Casserole Dish
Pour the entire mixture into a greased 9×13 baking dish, spreading it evenly.

Step 5: Add Cheese Topping
Sprinkle shredded cheddar cheese evenly over the top. Sprinkle blue cheese crumbles over the cheddar.

Step 6: Bake
Bake at 350°F for 25-30 minutes until the top is golden brown and bubbly around the edges.

Step 7: Rest and Serve
Let cool for 5 minutes before serving. Garnish with fresh green onions and extra ranch dressing drizzle.

Easy Ways to Customize Your Casserole

This base recipe is incredibly flexible.

Make It Spicier
Use extra-hot Frank’s RedHot sauce or add cayenne pepper to the cream cheese mixture.

Make It Milder
Use less hot sauce and add more sour cream to cool things down.

Add More Vegetables
Mix in diced celery, bell peppers, or green onions into the base layer for extra texture.

Make It Extra Cheesy
Add mozzarella to the sauce mixture, or layer it between the chicken and topping.

Add Bacon
Crumble cooked bacon over the chicken layer before adding sauce for smoky richness.

Use Chicken Thighs
For extra flavor, use shredded cooked chicken thighs instead of breast meat.

Try Different Peppers
Add jalapeños or hot peppers to the chicken mixture for extra heat and flavor.

Party Planning with This Casserole

This casserole is the perfect main dish for a complete buffalo chicken spread. Pair it with my buffalo chicken quesadillas for warm handheld options, or combine with my buffalo chicken sandwiches for variety.

For appetizers, serve alongside my cottage cheese dip and air fryer cauliflower for a complete low-carb experience.

Pro Tips for Casserole Perfection

Softened Cream Cheese: Let it sit at room temperature for 20 minutes, or microwave for 15 seconds. Cold cream cheese will not mix smoothly.
Drain the Chicken: If using canned chicken, drain thoroughly and pat dry to prevent a watery casserole.
Fresh or Frozen Cauliflower Rice: Both work equally well. Frozen actually works better as it releases less moisture.
Do Not Overmix: Once you combine the chicken mixture with the sauce, fold gently. Overmixing breaks down the texture.
Greased Baking Dish: Use butter or cooking spray to prevent sticking.
Even Cheese Distribution: Spread the cheese topping evenly so every bite has cheese.
Check for Bubbling: When the casserole is bubbling around the edges and the top is golden, it is done.
Let It Rest: Five minutes of resting allows the casserole to set slightly, making it easier to serve.
Storage: Keep leftovers in the fridge for up to 3 days. Reheat at 350°F for 15 minutes until warmed through.
Freezer Friendly: Freeze unbaked casserole for up to 1 month. Thaw overnight in the fridge and bake as directed.

The Casserole That Changed Everything

This Buffalo Chicken Casserole proves that keto eating does not mean boring eating. Creamy, cheesy, saucy, and loaded with protein it tastes like comfort food but aligns with your health goals. Make it once, and it becomes part of your regular rotation.

Whether you are following keto, low-carb, or just want a delicious one-dish dinner, this casserole delivers. It is the secret weapon for satisfying weeknight meals.

Buffalo Chicken Casserole | Cheesy Low-Carb Keto Bake (Loaded with Ranch)

Author: danyrecipes
Total Time: 45 mins
Yield: 6-8 Servings

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Description

Creamy, cheesy buffalo chicken casserole made with cauliflower rice and ranch seasoning. Low-carb keto-friendly bake that tastes like comfort food. Perfect for meal prep!

Ingredients

3 cups shredded rotisserie chicken (or cooked chicken breast)
4 cups fresh or frozen cauliflower rice
8 oz cream cheese, softened
1/2 cup sour cream
3/4 cup Frank’s RedHot Original Sauce
2 tbsp ranch seasoning (or 1 packet dry ranch mix)
1 tbsp fresh lemon juice
1 tsp salt
1/2 tsp black pepper
2 cups shredded cheddar cheese (divided: 1.5 cups for topping, 0.5 cups mixed in)
1/2 cup blue cheese crumbles
Fresh green onions for garnish
Extra ranch dressing for drizzle

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Instructions

Prepare Base: In a large bowl, combine shredded rotisserie chicken, cauliflower rice, salt, and pepper. Mix until evenly combined.
Make Sauce: In another bowl, combine softened cream cheese, sour cream, Frank’s RedHot sauce, ranch seasoning, and lemon juice. Mix until smooth and well combined.
Combine: Add the sauce to the chicken and cauliflower rice mixture. Fold gently until everything is coated in creamy buffalo sauce.
Transfer to Casserole: Pour the entire mixture into a greased 9×13 baking dish, spreading evenly.
Add Cheese Topping: Sprinkle 1.5 cups shredded cheddar cheese evenly over the top. Sprinkle blue cheese crumbles over the cheddar.
Bake: Bake at 350°F for 25-30 minutes until the top is golden brown and bubbly around the edges.
Rest and Serve: Let cool for 5 minutes before serving. Garnish with fresh green onions and extra ranch dressing drizzle.