Creamy Buffalo Chicken Casserole Recipe
A flavorful and creamy buffalo chicken casserole featuring sautéed cauliflower rice and vegetables mixed with shredded chicken in a tangy buffalo sauce, baked to perfection and topped with optional ranch and green onions for a spicy and comforting meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 1 tablespoon avocado oil or olive oil
- 3 cups fresh cauliflower rice (such as Taylor Farms, Eat Smart, Cece’s Veggie Co., or Earthbound)
- 2 medium carrots, diced
- 1 small red bell pepper, diced
- 1 medium yellow onion, diced
- 1½ teaspoon garlic powder (or 3–4 garlic cloves, minced)
- 1 teaspoon dried parsley
- Dash of salt and black pepper
- ¾ cup purchased buffalo sauce (or homemade buffalo sauce)
- ⅓ cup mayo
- 2 whole eggs
- 1¼–1½ lbs. chicken breast, cooked and shredded (~3 heaping cups cooked shredded)
Optional Garnishes
- Ranch dressing of choice (or homemade ranch)
- Hot sauce or additional buffalo sauce
- Sliced green onion
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375ºF. Grease a 3-4 quart casserole dish (a 9 x 13 inch dish works well) and set it aside for assembling later.
- Sauté Vegetables: Heat oil in a large pan over medium-high heat. When the oil is hot, add cauliflower rice, diced carrots, red bell pepper, yellow onion, garlic powder, dried parsley, and a dash of salt and black pepper. Sauté the mixture, stirring occasionally, until the onions become translucent and the vegetables are partially cooked, about 10-12 minutes. Adjust heat as needed to avoid burning. Once ready, transfer the cooked veggies to the prepared casserole dish.
- Mix Buffalo Sauce and Eggs: In a bowl, combine the buffalo sauce, mayonnaise, and whole eggs. Whisk until the mixture is smooth and well blended. This will create the creamy sauce component of the casserole.
- Combine Ingredients in Casserole Dish: Add the cooked and shredded chicken to the casserole dish with the sautéed vegetables. Pour the buffalo sauce mixture over them. Mix everything together evenly to ensure all ingredients are coated and well distributed. Spread the mixture out in an even layer within the dish.
- Bake the Casserole: Place the casserole dish uncovered in the preheated oven. Bake for 20-25 minutes, or until the center is set and the casserole is heated through thoroughly.
- Serve and Garnish: Remove the casserole from the oven. Drizzle with ranch dressing, additional hot sauce or buffalo sauce if desired, and sprinkle with sliced green onions and a dash of black pepper. Serve hot for a spicy, creamy comfort meal.
Notes
- You can substitute garlic powder with fresh garlic cloves if preferred for a more robust garlic flavor.
- Use a homemade buffalo sauce for better control over heat and ingredients, or a store-bought variety for convenience.
- The amount of chicken can be adjusted based on preference, but around 1¼–1½ lbs yields a balanced protein to vegetable ratio.
- The casserole can be assembled ahead of time and baked just before serving.
- For a lower fat option, use low-fat mayonnaise or Greek yogurt instead of mayo.
- Leftovers keep well and can be reheated in the oven or microwave.
