Creamy Buffalo Chicken Casserole

This Creamy Buffalo Chicken Casserole is a healthy, gluten free and keto dinner filled with protein, spice and hidden vegetables. It's ideal for anyone who loves buffalo chicken dip but wants to make a full meal out of it! This casserole recipe is simple and uses blended cottage cheese to make it creamy.

Servings people

Prep Time 10

Cook Time 35

Total Time 45

Equipment

cutting board
knife
8x12" or 9x13" baking dish
large pan
Food Processor
spatula
aluminum foil

Ingredients

olive oil
1.5 lbs boneless, skinless chicken breast or thighs cut into bite-sized pieces
½ cup finely diced celery
½ cup peeled & finely diced carrots
16 oz cottage cheese (2% or 4% milkfat)
¼ cup buffalo wing sauce + more to top*
2 cloves garlic peeled
½ tsp dried dill
½ tsp dried parsley
¼ tsp onion powder
¼ tsp celery salt sub with more normal salt if you don't have this
½ tsp diamond kosher salt
¼ tsp black pepper
cayenne optional, for more spiciness
⅓ cup chopped green onion (both white & green parts) + more to top
12 oz frozen cauliflower rice
1 cup shredded cheddar cheese

Instructions

Preheat oven to 350F. If you have extra time and want the chicken to be very tender, add it to a large bowl and heavily salt it. Let that sit at room temperature to "dry brine" while you're preparing the rest of the ingredients. This is not as necessary if you're using chicken thighs.
In a food processor, add the cottage cheese, buffalo sauce, garlic cloves, dill, parsley, onion powder, celery salt, salt, pepper and cayenne, if using. Blend until smooth, scraping down the sides as needed.
Then, bring a large pan to medium high heat. Once hot, add enough oil to coat the bottom of the pan. Then, add cubed chicken, celery and carrots. Season with some salt & pepper. Let that cook, undisturbed for about 3 minutes, then stir and continue cooking for another 3 minutes or until chicken is browned. It's okay if it's not fully cooked as it'll finish cooking in the oven.
Thaw out the cauliflower rice in a bowl in the microwave or on the stovetop — you don’t need it to be hot, just warm! Then, use a thin dish towel or paper towel and squeeze out all the liquid from the cauliflower rice — don’t skip this step! Otherwise, your casserole will be too liquidy.
Add the blended buffalo cottage cheese, cooked chicken, celery & carrots, green onion, and the cauliflower rice to a 8×12 or 9×13” baking dish. Use a spatula to mix it up. Spread out evenly in the pan.
Cover with foil and bake for 20 minutes. Then, add shredded cheese and return to the oven & cook, uncovered for 10 more minutes - SEE NOTE**. At the end, switch the oven to broil for 2-4 more minutes.
Top with an extra drizzle of buffalo sauce & ranch as well as some chopped green onion or parsley. Enjoy!

Notes

*NOTE: I used Frank's RedHot Wing Sauce which is a little thicker than their original buffalo sauce. However, it should work with either. Other buffalo sauce brands to consider are Primal Kitchen and Yo Mama's.

**NOTE: I actually have also tried adding the shredded cheddar on top at the very beginning and it worked out just as well that way too, so it's up to you!

GENERAL NOTE: Serving size definitely varies based on your appetite! I would say this makes between 4-6 servings.

Calories: 291kcal

Course: Dinner, Lunch, Main Course

Cuisine: American

Diet: Gluten Free

Keyword: buffalo chicken, Buffalo Sauce, Casserole, Cauliflower Rice, Game Day, Gluten Free, Grain Free, Healthy Dinner, Low Carb

Nutrition