This Low Carb Buffalo Chicken Casserole Recipe is a bold, comforting dinner made with shredded chicken, buffalo sauce, cauliflower, eggs, butter, and melted muenster cheese. It has the spicy flavor of classic buffalo chicken in a hearty casserole that fits well into a low carb meal plan.
If you need an easy weeknight dinner that feels filling without relying on pasta, rice, or potatoes, this low carb buffalo chicken casserole is a great option. The cooked shredded chicken absorbs the buttery hot sauce mixture, while steamed cauliflower adds texture and helps make the dish satisfying. Chopped hard boiled eggs add extra richness, and the muenster cheese melts over the top into a smooth, bubbly layer.
This recipe is simple enough for a busy evening but flavorful enough to serve when you want something a little more exciting than plain chicken. The buffalo sauce gives it heat, the garlic adds depth, and the butter helps bring everything together. Serve it with a spoonful of sour cream and a sprinkle of cilantro if you enjoy a cool, fresh garnish with spicy buffalo flavor.
Low Carb Buffalo Chicken Casserole Ingredients
- 1 1/2 cups hot sauce
- 4 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 stick butter, divided
- 4 cups cooked shredded chicken breast
- 1 head cauliflower, chopped and steamed
- 6 hard boiled eggs, chopped
- 6 to 8 slices muenster cheese
- Sour cream, for garnish
- Cilantro, for garnish
Low Carb Buffalo Chicken Casserole Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large pan over medium heat, melt 1/4 cup of the butter. Add the minced garlic, hot sauce, salt, and black pepper. Cook for 2 minutes, stirring as the sauce warms.
- Add the cooked shredded chicken and stir until the chicken is evenly coated in the buffalo sauce mixture.
- Grease a 9×13 baking pan well. Add the buffalo chicken mixture to the pan, then top it with the steamed cauliflower and chopped hard boiled eggs.
- Slice the remaining butter and place it over the cauliflower. Cover the casserole with an even layer of muenster cheese.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the chicken is heated through.
- Garnish with sour cream and cilantro, if desired, and serve warm.
This low carb buffalo chicken casserole is especially useful when you already have cooked chicken ready to use. The layers come together quickly, and the oven finishes the dish with a melted cheese topping that makes every serving rich and flavorful. The cauliflower keeps the casserole low in carbs while still giving it a hearty base.
For the best texture, make sure the cauliflower is chopped and steamed before adding it to the baking dish. It should be tender enough to eat but not so soft that it disappears into the casserole. The chicken should also be cooked before it goes into the sauce, since the baking time is meant to heat and melt everything together rather than cook raw chicken.
Here are some photos from the process of making this delicious buffalo chicken casserole.
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Save this low carb buffalo chicken casserole recipe for the next time you want a spicy, cheesy, satisfying dinner.
Low Carb Buffalo Chicken Casserole Recipe
Ingredients
- 1 1/2 cups hot sauce
- 4 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 stick butter, divided
- 4 cups cooked shredded chicken breast
- 1 head cauliflower, chopped and steamed
- 6 hard boiled eggs, chopped
- 6-8 slices muenster cheese
- Sour cream, for garnish
- Cilantro, for garnish
Instructions
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Preheat the oven to 375 degrees Fahrenheit.
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In a large pan over medium heat, melt 1/4 cup of the butter. Add the garlic, hot sauce, salt, and black pepper. Cook for 2 minutes.
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Add the shredded chicken and stir until well coated.
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Add the chicken mixture to a well-greased 9×13 baking pan. Top with the steamed cauliflower and chopped eggs.
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Slice the remaining butter and place it over the cauliflower. Add an even layer of muenster cheese on top.
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Bake for 20 to 25 minutes, or until the cheese is melted and bubbly and the chicken is heated through.
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Garnish with sour cream and cilantro, if desired.