Buffalo Ranch Chicken Casserole: The Ultimate Keto Comfort Food
Craving something creamy, spicy, and satisfying without the carb crash? This buffalo ranch chicken casserole delivers all the flavors you love in one gloriously cheesy, keto-friendly dish.
I stumbled across this recipe during one of those “what’s in my fridge” moments. Half a rotisserie chicken, some cauliflower that needed using up, and my eternal love affair with buffalo sauce. What started as a desperate dinner became my most requested meal prep recipe.

KEY INFO
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 6-8
Difficulty level: Easy
Dietary tags: Keto, Low-carb, Gluten-free, Grain-free
EQUIPMENT NEEDED
Essential tools:
- 9×13″ baking dish
- Large mixing bowl
- Medium pot for cauliflower
- Sharp knife and cutting board
- Measuring cups
Simple alternatives:
- Use microwave instead of stovetop for cauliflower
- Cast iron skillet works instead of baking dish
- Hand mixer makes cream cheese blending easier
INGREDIENTS
- 4 cups cooked chicken, shredded (680g) [rotisserie saves time]
- 4 cups cauliflower rice (400g) [fresh or frozen]
- 8 oz cream cheese, softened (225g) [dairy-free for paleo]
- 1/2 cup buffalo sauce (120ml) [plus extra for serving]
- 1/2 cup ranch dressing (120ml) [sugar-free preferred]
- 1 cup sharp cheddar cheese, shredded (100g)
- 2 tbsp green onions, chopped (15g)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper

METHOD
- Preheat your oven to 375°F (190°C) and grease that baking dish.
- Cook the cauliflower rice in boiling salted water for 3-4 minutes until just tender.
Drain thoroughly – this is crucial or you’ll end up with soup instead of casserole. - Blend the cream base in your large bowl.
Whisk together softened cream cheese, buffalo sauce, ranch, and all seasonings until smooth. - Fold in the good stuff.
Add your shredded chicken and drained cauliflower to the cream mixture.
Mix until everything’s evenly coated. - Transfer to baking dish and spread evenly.
Top with shredded cheddar – don’t be shy with it. - Bake for 20-25 minutes until bubbling around the edges and cheese is golden.
The center should be steaming hot when you test with a knife. - Garnish with green onions and let cool for 5 minutes before diving in.



CRUCIAL TIPS
- Drain that cauliflower like your life depends on it – excess water equals watery casserole
- Soften cream cheese completely – cold cream cheese creates lumpy sauce
- Taste and adjust buffalo sauce – brands vary wildly in heat and flavor
- Don’t skip the rest time – casserole sets up better after cooling slightly
STORAGE & VARIATIONS
Storage:
- Refrigerate up to 4 days in airtight containers
- Freeze portions up to 3 months
- Reheat in oven at 350°F (175°C) covered with foil
Scaling tips:
- Recipe doubles perfectly in a larger dish
- Increase bake time by 5-10 minutes for larger batches
Common mistakes to avoid:
- Undercooking cauliflower (stays too crunchy)
- Using cold cream cheese (lumpy texture)
- Overbaking (becomes dry and sad)
Winning variations:
- Bacon lovers: Add 6 strips cooked, crumbled bacon
- Extra heat: Toss in diced jalapeños or cayenne
- Paleo version: Swap cream cheese for coconut cream, omit cheddar
- Crunchy top: Sprinkle crushed pork rinds before baking
The beauty of this casserole lies in its flexibility. I’ve made it with leftover turkey, swapped the cauliflower for broccoli rice, and even convinced my dairy-free friend it was delicious with coconut cream.
Perfect for meal prep, game day, or those nights when you need comfort food that won’t derail your keto goals. Each serving packs about 5g net carbs while delivering serious satisfaction.
Trust me, this one’s going straight into your regular rotation.