If you’re looking for a comforting, high-protein dinner with a spicy kick, this Creamy Buffalo Chicken Casserole is the perfect choice. Packed with tender chicken, creamy buffalo sauce, vegetables, and melted cheddar cheese, this easy casserole delivers bold flavor while keeping things simple enough for a busy weeknight meal.
Why You’ll Love This Recipe
- Rich, creamy texture without heavy cream
- Packed with protein from chicken and cottage cheese
- Easy one-pan family dinner
- Naturally low-carb and gluten-free
- Great for meal prep and leftovers
- Perfect balance of spicy, cheesy, and savory flavors
- Customizable to your preferred spice level
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds boneless, skinless chicken breast or chicken thighs, cut into bite-sized pieces
- ½ cup finely diced celery
- ½ cup peeled and finely diced carrots
- 16 ounces cottage cheese (2% or 4% milkfat)
- ¼ cup buffalo wing sauce, plus extra for topping
- 2 garlic cloves, peeled
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- ¼ teaspoon onion powder
- ¼ teaspoon celery salt
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pinch cayenne pepper (optional)
- ⅓ cup chopped green onions, plus extra for garnish
- 12 ounces frozen cauliflower rice
- 1 cup shredded cheddar cheese
- Ranch dressing for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- If desired, place the chicken in a bowl and season generously with salt. Let it sit while preparing the remaining ingredients for extra tenderness.
- Add cottage cheese, buffalo sauce, garlic, dill, parsley, onion powder, celery salt, salt, black pepper, and cayenne pepper to a food processor. Blend until completely smooth.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken, celery, and carrots. Season lightly with salt and pepper. Cook undisturbed for about 3 minutes.
- Stir and continue cooking for another 3 minutes until the chicken is lightly browned. It does not need to be fully cooked.
- Thaw the cauliflower rice in the microwave or on the stovetop until warm.
- Place the cauliflower rice in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
- Add the cauliflower rice, cooked chicken mixture, green onions, and blended buffalo sauce mixture to a 9×13-inch baking dish.
- Stir everything together until evenly combined.
- Cover with foil and bake for 20 minutes.
- Remove the foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for another 10 minutes.
- Switch the oven to broil for 2–4 minutes until the cheese becomes golden and bubbly.
- Top the Creamy Buffalo Chicken Casserole with additional buffalo sauce, ranch dressing, and fresh green onions before serving.
Tips & Tricks
- Use chicken thighs for extra juicy results.
- Drain the cauliflower rice thoroughly to avoid a watery casserole.
- Adjust the buffalo sauce amount for a milder or spicier dish.
- Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
- Add diced bell peppers for extra vegetables and color.
- For a richer flavor, use full-fat cottage cheese.
- Allow the casserole to rest for 5 minutes before serving.
Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Main Course
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Low-Carb, Gluten-Free, High-Protein
Notes
- Swap cheddar cheese with Monterey Jack, Colby Jack, or mozzarella.
- Add extra buffalo sauce for a stronger buffalo flavor.
- Serve with a side salad, roasted vegetables, or celery sticks.
- Ranch or blue cheese dressing pairs wonderfully with this casserole.
- Leftovers taste even better the next day.
Nutrition (Approximate Per Serving)
- Calories: 340
- Protein: 38g
- Carbohydrates: 8g
- Fat: 17g
- Fiber: 2g
- Sugar: 3g
FAQ
Can I make Creamy Buffalo Chicken Casserole ahead of time?
Yes. Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Bake when ready to serve.
Can I use rotisserie chicken?
Absolutely. Substitute cooked shredded rotisserie chicken and reduce the stovetop cooking time.
Is buffalo chicken casserole spicy?
It has moderate heat. Reduce the buffalo sauce or omit cayenne pepper for a milder version.
Can I freeze this casserole?
Yes. Freeze after baking and cooling completely for up to 3 months.
What can I substitute for cottage cheese?
Ricotta cheese or Greek yogurt can work, though the texture may vary slightly.
Is this recipe keto-friendly?
It can fit many low-carb lifestyles thanks to the cauliflower rice and high-protein ingredients.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze individual portions or the entire casserole for up to 3 months.
Reheating: Reheat in a 350°F oven for 15–20 minutes or microwave individual servings until warmed through.
Similar Recipes
Creamy Buffalo Chicken Casserole Recipe
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds boneless skinless chicken breast or chicken thighs, cut into bite-sized pieces
- ½ cup finely diced celery
- ½ cup peeled and finely diced carrots
- 16 ounces cottage cheese 2% or 4% milkfat
- ¼ cup buffalo wing sauce plus extra for topping
- 2 garlic cloves peeled
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- ¼ teaspoon onion powder
- ¼ teaspoon celery salt
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pinch cayenne pepper optional
- ⅓ cup chopped green onions plus extra for garnish
- 12 ounces frozen cauliflower rice
- 1 cup shredded cheddar cheese
- Ranch dressing for serving optional
Instructions
- Preheat the oven to 350°F (175°C).
- If desired, place the chicken in a bowl and season generously with salt. Let it sit while preparing the remaining ingredients for extra tenderness.
- Add cottage cheese, buffalo sauce, garlic, dill, parsley, onion powder, celery salt, salt, black pepper, and cayenne pepper to a food processor. Blend until completely smooth.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken, celery, and carrots. Season lightly with salt and pepper. Cook undisturbed for about 3 minutes.
- Stir and continue cooking for another 3 minutes until the chicken is lightly browned. It does not need to be fully cooked.
- Thaw the cauliflower rice in the microwave or on the stovetop until warm.
- Place the cauliflower rice in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
- Add the cauliflower rice, cooked chicken mixture, green onions, and blended buffalo sauce mixture to a 9×13-inch baking dish.
- Stir everything together until evenly combined.
- Cover with foil and bake for 20 minutes.
- Remove the foil, sprinkle shredded cheddar cheese over the top, and bake uncovered for another 10 minutes.
- Switch the oven to broil for 2–4 minutes until the cheese becomes golden and bubbly.
- Top the Creamy Buffalo Chicken Casserole with additional buffalo sauce, ranch dressing, and fresh green onions before serving.
Notes
- Swap cheddar cheese with Monterey Jack, Colby Jack, or mozzarella.
- Add extra buffalo sauce for a stronger buffalo flavor.
- Serve with a side salad, roasted vegetables, or celery sticks.
- Ranch or blue cheese dressing pairs wonderfully with this casserole.
- Leftovers taste even better the next day.
Conclusion
This Creamy Buffalo Chicken Casserole combines everything people love about buffalo chicken into one easy, satisfying meal. With tender chicken, creamy cottage cheese sauce, cauliflower rice, and melted cheddar cheese, it’s a flavorful dinner that’s perfect for busy weeknights, meal prep, or family gatherings. Once you try this recipe, it may become a regular part of your dinner rotation.