Go Back
+ servings
an overhead shot of a buffalo chicken casserole in a white dish
Print Recipe
4.94 from 49 votes

Creamy Buffalo Chicken Casserole Recipe (Keto & Whole30)

The best Buffalo Chicken Casserole that's Keto, and can be tailored to be Whole30 and Paleo. Filled with shredded chicken, mayo, ranch, nutritional yeast, seasoning, banana peppers, and Frank’s buffalo sauce. An easy weeknight dinner made with simple ingredients and easy to customize! 
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American
Diet: Diabetic, Gluten Free
Method: Oven
Servings: 6 servings
Author: Ashley McCrary


  • 2.5 lbs cooked shredded chicken breast (4 cups)
  • 3 1/2 cups cauliflower rice raw (make sure all moisture is squeezed out)
  • 1/2 cup Franks Hot Sauce or buffalo sauce of choice
  • 2 tbsp dairy-free ranch dressing
  • 1/2 cup mayo
  • 1/2 cup chopped white onion
  • 1/3 cup banana peppers
  • 1/3 cup chopped green onions
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 1/2 tbsp nutritional yeast
  • Optional: 1 1/2 cups shredded cheese dairy-free or regular (omit if Whole30 or paleo)


  • 2 tbsp ranch dressing
  • 2 tbsp tbsp Franks Hot Sauce
  • 1/4 cup sliced green onions


  • Preheat your oven to 375°F (190°C). Grease a baking dish with cooking spray.
  • In a large mixing bowl, combine the shredded chicken, buffalo sauce, ranch dressing, mayo, chopped green onions, spices, chopped banana peppers, and yellow onions. Mix well until everything is evenly coated.
  • NOTE: If you are using frozen cauliflower rice, it is really important to cook it first then add to a cheesecloth to remove any additional moisture. If you skip this step, it will result in a very wet casserole and it won’t set properly. If you can, I recommend getting the cauliflower rice or chopped cauliflower fresh in the produce aisle.
  • Add the cauliflower rice to the chicken mixture and stir until well combined. Transfer the mixture to the greased baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese over the top of the casserole.
  • Place the casserole in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly.
  • Once done, remove the casserole from the oven and let it cool for a few minutes before serving.
  • Garnish with drizzled ranch, buffalo sauce and additional chopped green onions.


Expert Tips

  • Make sure not to overbake because it could possibly dry it out.
  • If you don't want to make my homemade mayo or ranch, then you can buy other compliant brands such as Primal Kitchen or Tessemae’s. 
  • Alternatively, if ranch isn’t your thing, you can swap for blue cheese dressing. 

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Reheat individual portions in the microwave for 2-3 minutes and enjoy! 
To freeze, let it cool completely at room temperature. Then transfer the entire casserole (except for the garnish) to an airtight container or individual meal prep containers and place it in the freezer. Thaw overnight in the fridge, then reheat and serve.


Serving: 1serving | Calories: 383kcal | Carbohydrates: 4g | Protein: 50g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 1198mg | Potassium: 565mg | Fiber: 1g | Sugar: 1g | Vitamin A: 326IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 3mg