Buffalo Chicken Casserole

Why You’ll Love This Recipe

If you’re a fan of buffalo wings but want something a little more filling, this Buffalo Chicken Casserole is the answer. It’s packed with tender shredded chicken, the signature heat of buffalo sauce, and the richness of coconut milk for a creamy base. The riced cauliflower acts as the perfect low-carb substitute for rice, making this casserole light yet filling. It’s easy to prepare, full of flavor, and perfect for a weeknight dinner or meal prep.

Ingredients

• 2 cups cooked and shredded chicken
• 1 cup hot sauce (such as Frank’s RedHot)
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cups riced cauliflower

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking for 4-5 minutes until the vegetables are tender and the onion is translucent.
3. Add the riced cauliflower to the skillet, and cook for an additional 5-7 minutes until the cauliflower is tender and slightly browned.
4. In a separate bowl, combine the hot sauce and coconut milk. Stir well to combine into a creamy sauce.
5. Add the cooked, shredded chicken to the skillet with the vegetables and cauliflower. Pour the buffalo sauce mixture over the top, stirring to coat everything evenly.
6. Transfer the mixture to a greased 9×13-inch baking dish. Spread it out into an even layer.
7. Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and heated through.
8. Optional: For extra crispy topping, broil for an additional 2-3 minutes until the top is golden and slightly crispy.
9. Serve hot, and enjoy!

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Cheese: If you’re not dairy-free, you can sprinkle shredded cheddar cheese on top of the casserole before baking for an extra cheesy layer.
• Spicy Kick: Add a diced jalapeño or extra hot sauce to amp up the heat.
• Vegetables: You can add other vegetables such as spinach, zucchini, or mushrooms for more variety and nutrients.
• Substitute meat: You can swap the chicken for ground turkey or even beef for a different flavor profile.

Storage/Reheating

• Storage: Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: This casserole freezes well. Allow it to cool completely, then store it in a freezer-safe container for up to 2-3 months.
• Reheating: To reheat, warm the casserole in the oven at 350°F for about 10-15 minutes, or until heated through. You can also reheat it in the microwave in individual servings.

FAQs

1. Can I use a different type of milk instead of coconut milk?

Yes, you can substitute the coconut milk with any other milk of your choice, such as almond milk or heavy cream. Keep in mind that the flavor and texture may vary slightly.

2. Is this casserole keto-friendly?

Yes, this Buffalo Chicken Casserole is keto-friendly due to the use of riced cauliflower instead of rice and the absence of high-carb ingredients.

3. Can I make this recipe in advance?

Yes, you can prepare the casserole ahead of time and store it in the fridge for 1-2 days before baking. Alternatively, you can bake it, allow it to cool, and store the leftovers for later.

4. Can I use store-bought riced cauliflower?

Yes, store-bought riced cauliflower works great for this recipe and saves you time on prep.

5. How do I make this dish spicier?

To make this casserole spicier, add extra hot sauce, or chop up some fresh jalapeños and mix them in with the vegetables.

6. Can I use rotisserie chicken?

Yes, rotisserie chicken is a great option to save time. Just shred the chicken and use it in place of the cooked chicken in the recipe.

7. Can I freeze this casserole?

Yes, this casserole freezes well. Once it’s cooked and cooled, store it in an airtight container and freeze for up to 2-3 months.

8. How do I reheat frozen casserole?

To reheat from frozen, thaw the casserole in the refrigerator overnight, then bake at 350°F for about 25-30 minutes, or until heated through.

9. Can I add cheese to this casserole?

Yes, if you’re not following a dairy-free diet, you can add shredded cheese to the top of the casserole before baking. Cheddar or mozzarella work well.

10. How can I make this casserole more filling?

For added bulk, you can serve this casserole over a bed of greens, or add some beans, quinoa, or rice (if not following a low-carb diet) to make it more filling.

Conclusion

Buffalo Chicken Casserole is a bold, flavorful dish that’s sure to satisfy your cravings for something spicy and creamy. With a low-carb base and plenty of healthy ingredients, it’s the perfect dish for a family dinner, meal prep, or when you want a delicious comfort food that’s also nutritious. Whether you’re a fan of buffalo wings or just looking for a new twist on casserole, this recipe will quickly become a go-to!

Buffalo Chicken Casserole

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• Author: Julia
• Total Time: 45 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

This Buffalo Chicken Casserole combines the bold flavors of buffalo sauce with shredded chicken and riced cauliflower for a creamy, low-carb, and keto-friendly dish. Perfect for a spicy, comforting meal.

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Ingredients

2 cups cooked and shredded chicken

1 cup hot sauce (such as Frank’s RedHot)

1 cup coconut milk

1 tablespoon olive oil

1 medium onion, diced

1 bell pepper, diced

2 cups riced cauliflower

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Cook Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, cooking for 4-5 minutes until tender and the onion is translucent.

3. Cook Cauliflower: Add riced cauliflower to the skillet and cook for 5-7 minutes until tender and slightly browned.

4. Make Sauce: In a separate bowl, combine hot sauce and coconut milk. Stir until the sauce is smooth and creamy.

5. Combine Ingredients: Add shredded chicken to the skillet with the vegetables and cauliflower. Pour the buffalo sauce mixture over everything and stir to coat evenly.

6. Transfer to Baking Dish: Transfer the mixture to a greased 9×13-inch baking dish and spread it out into an even layer.

7. Bake: Bake in the preheated oven for 20-25 minutes, until the casserole is bubbly and heated through.

8. Optional Broil: For a crispy top, broil for an additional 2-3 minutes until the top is golden and slightly crispy.

9. Serve: Serve hot and enjoy!

Notes

For a cheesy version, sprinkle shredded cheddar cheese on top before baking.

Add extra hot sauce or chopped jalapeños for more heat.

Feel free to include other vegetables like spinach, zucchini, or mushrooms.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish, Side Dish
• Method: Baking, Stovetop
• Cuisine: American