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keto buffalo chicken casserole in white baking dish with a wooden spoon
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4.69 from 16 votes

Keto Buffalo Chicken Casserole (w/ Cauliflower)

This Buffalo Chicken Casserole recipe is everything we love about buffalo wings! By incorporating riced cauliflower, this version is keto-friendly, low in carbs, and full of cheesy goodness!
Prep Time15 mins
Cook Time19 mins
Boil Chicken25 mins
Total Time59 mins
Course: Dinner
Cuisine: American
Servings: 9 people
Calories: 386kcal
Author: Kasey Trenum


  • 2 lbs shredded chicken breasts
  • 2 TB butter
  • ½ cup green onions, chopped
  • ¼ cup green bell pepper, chopped
  • 1 celery stalk, chopped
  • 10 oz bag of frozen riced cauliflower
  • 1 cup buffalo sauce
  • ¼ cup ranch salad dressing
  • 2 TB chicken broth
  • 6 oz cream cheese, softened
  • ½ tsp garlic powder
  • ¼ tsp pepper
  • 4 oz cheddar cheese shredded
  • 6 oz Monterey jack cheese shredded
  • ½ cup mozzarella cheese shredded
  • Parsley for garnish
  • Green onions-save the green ends for garnish


  • Cook 2 lbs of chicken breasts in the slow cooker. *If you prefer to boil the chicken on the stove there is instructions in the notes at the bottom of this recipe card.
  • Cover chicken breast with water or chicken broth and salt and pepper.
  • Cook on low for 4-5 hours or high 2-3 hours.
  • When the chicken is done done, remove from the slow cooker and shred into pieces (not too small).
  • Preheat the oven to 400 degrees and grease a 9 X 13 casserole dish.
  • Steam the cauliflower rice in the microwave. Sauté 1 stalk celery chopped, green pepper, and white part of green onions, in 2 Tb butter, in a skillet for 4 min on medium heat while cauliflower rice is steaming in the microwave.
  • Once the cauliflower rice is done, add it to the skillet and sauté for 3 min with the onions and celery.
  • Add the softened cream cheese and stir until melted.
  • Add buffalo sauce, ranch salad dressing, chicken broth, garlic powder, pepper, half of the cheddar cheese and half of the Monterey Jack Cheese.
    If you prefer to make homemade ranch salad dressing here is a keto ranch dressing recipe.
  • Stir until all the ingredients are thoroughly combined then cook all of the ingredients for 1-2 minutes so that the mixture is nice and hot.
  • Add the shredded chicken and stir again.
  • Pour everything into a greased 9 X 13 casserole dish and top with the remaining cheddar and Monterey Jack cheese, then top with Mozzarella cheese.
  • Bake at 400°F for 15-18 min, then move to the top shelf and bake another 3 minutes.
  • If needed, turn the oven to broil for a minute so that the cheese gets nice and bubbly.
  • Garnish with parsley and the green chopped ends of the green onion



The nutritional information provided is per serving based on dividing this casserole into 9 equal-sized servings. 
You can also boil on the stove in water or chicken broth. for approx 20-25 minutes or cut the breasts in half to reduce the time to 10-15 on medium/low heat until they are done. You'll find detailed directions in this post for how to boil chicken breasts.
*If you have time on your hands, I suggest making your own homemade shredded chicken! I like to add boneless chicken thighs or breasts to my crockpot to boil for a few hours. Check out exactly how I like to make shredded chicken using my slow cooker.
*If you DON'T have much time on your hands, pick up a rotisserie chicken from the store and remove the legs, thighs, and breast. Take out the bones and shred using two forks. You can also use a knife to chop up the chicken if it's too tough to shred properly.


Calories: 386kcal | Carbohydrates: 4g | Protein: 33g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 129mg | Sodium: 1332mg | Potassium: 552mg | Fiber: 1g | Sugar: 2g | Vitamin A: 747IU | Vitamin C: 21mg | Calcium: 300mg | Iron: 1mg