When you want something comforting that also fits a keto lifestyle, this Keto Buffalo Chicken Casserole hits the spot. It’s creamy, a little tangy, and has a welcome kick from the buffalo sauce. Best of all, it’s simple to pull together on a weeknight, yet tasty enough to feel like a proper meal you’d make for guests. If you’re tracking macros, you’ll appreciate how the ingredients come together without a long list of complex swaps.

Ingredients for this Keto Buffalo Chicken Casserole

Here’s what you’ll need. Feel free to adjust the heat by choosing mild or hot buffalo sauce, and you can swap in any shredded cheese you prefer.

2 cups cooked shredded chicken
1/2 cup buffalo sauce (mild or hot, to taste)
8 oz cream cheese, softened
1/2 cup sour cream
1 cup shredded cheddar cheese, divided
1/2 cup cauliflower rice, finely chopped or pulsed in a processor
1/2 cup diced celery (optional for crunch)
1/4 cup sliced green onions
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pinch paprika (optional)
1/4 cup crumbled blue cheese or extra shredded cheddar for topping (optional)

Tip: If you don’t have cauliflower rice on hand, you can substitute with finely chopped broccoli or omit it entirely for a chunkier texture. The cream cheese and sour cream do most of the binding, so don’t worry if every ingredient isn’t perfectly measured.

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a medium baking dish.
In a large bowl, beat the cream cheese and sour cream until smooth. Stir in the buffalo sauce, salt, and pepper. Adjust the heat if needed.
Fold in the shredded chicken, cauliflower rice, celery, and green onions until everything is evenly coated.
Transfer the mixture to the baking dish. Sprinkle with half of the cheddar cheese, then add the rest on top.
Bake for 20–25 minutes, until bubbling and the cheese is melty. If you like a crisper top, broil for 1–2 minutes at the end but watch closely so it doesn’t burn.
Let the casserole rest for 5 minutes before serving. Enjoy with a simple side salad or crunchy veggies if you want some contrast.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Active hands-on time: about 15 minutes

This is a straightforward bake, so you can prep the dish, pop it in the oven, and take a little breather. If you’re meal-prepping, you can assemble the casserole, refrigerate it, and bake when you’re ready to eat.

Nutrition information

Per serving (about 1/4 of the recipe): roughly 480 calories. This can vary slightly depending on the exact brands you use for cream cheese and buffalo sauce. If you skip the optional celery or blue cheese topping, you’ll shave a few calories and carbs. It’s also easy to adjust fat and protein by using a light cream cheese or a lower-fat sour cream if that suits your plan better.

Frequently asked questions

Is this Keto Buffalo Chicken Casserole spicy?

It can be. Buffalo sauces range in heat, so start with a milder version and add more in small increments if you like a bigger kick. You can also mix in a tablespoon of ranch dressing to mellow the heat a bit.

Can I make this ahead?

Yes. You can assemble the casserole, keep it in the fridge for up to 24 hours, then bake it when you’re ready. If you’re freezing leftovers, freeze after baking and reheat gently in the oven or microwave.

What if I don’t have cauliflower rice?

You can leave it out entirely. The dish will be a bit looser without it, but the creamy buffalo sauce and cheese will still give you a tasty texture. If you want more volume, you could add extra shredded chicken or some steamed broccoli florets.