Keto Buffalo Chicken Casserole

Buffalo chicken anything is always a crowd favorite. This casserole takes all those classic flavors and turns them into a simple, satisfying low carb dinner.

What I really like about this recipe is how easy it is. You mix everything in one bowl, transfer it to a baking dish, add your toppings, and bake. That’s basically it.

The combination of buffalo sauce, ranch, and melted cheese creates this incredibly creamy and flavorful dish. Add bacon on top and honestly, it’s hard to believe this is keto friendly.

You can serve it on its own or with some celery sticks and low carb crackers on the side. Either way, it’s filling enough to be a complete meal.

If you’ve been looking for a new keto casserole to add to your rotation, this one deserves a spot. Let’s get into the recipe.

Why You’ll Love This Recipe

Tastes Like Game Day Food – You get all the bold buffalo chicken flavor without any of the carbs from traditional recipes.

Incredibly Creamy and Rich – The cream cheese and ranch create a luscious sauce that coats every bite of chicken perfectly.

Loaded With Protein – Three cups of shredded chicken plus bacon and cheese make this a filling and satisfying keto meal.

Recipe Ingredients

• 3 cups Shredded Cooked Chicken
• 8 oz Cream Cheese, softened
• 1/2 cup Buffalo Hot Sauce
• 1/2 cup Ranch Dressing
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1.5 cups Shredded Mozzarella
• 1/2 cup Crumbled Blue Cheese
• 6 slices Bacon, cooked & crumbled
• 3 tbsp Sliced Green Onions

How To Make

Step 1

Preheat the oven to 375°F and lightly grease a 9×9 baking dish.

Step 2

In a large bowl, beat the cream cheese until smooth. Mix in the buffalo sauce, ranch, garlic powder, and onion powder until creamy.

Step 3

Fold in the shredded chicken until evenly coated in the sauce.

Step 4

Transfer the mixture to the baking dish and smooth the top.

Step 5

Sprinkle the mozzarella and blue cheese evenly over the top, then scatter the crumbled bacon.

Step 6

Bake for 22-25 minutes until bubbly and the cheese is golden.

Step 7

Top with sliced green onions and serve with celery sticks or low-carb crackers.

Tips

Make Sure the Cream Cheese Is Actually Soft

This is the biggest thing that can go wrong with this casserole. If the cream cheese isn’t fully softened, you’ll end up with lumps all through the sauce that won’t go away no matter how much you mix.

I recommend pulling it out of the fridge at least an hour before you start. If you forgot, cut it into small cubes and microwave it in 15 second bursts until it’s soft but not melted.

You want it to feel like butter that’s been sitting on the counter for a while. That way it blends perfectly smooth with the buffalo sauce and ranch.

Don’t Use Wet or Watery Chicken

If your shredded chicken has a lot of moisture sitting in it, that water will seep out during baking and make the whole casserole thin and soupy instead of thick and creamy.

This is especially common if you’re using chicken you boiled or slow cooked. Before folding it into the sauce, press the shredded chicken between paper towels or give it a gentle squeeze to get rid of excess liquid.

Rotisserie chicken works great here because it tends to be on the drier side and already has a ton of flavor built in.

Adjust the Buffalo Sauce to Your Heat Level

Half a cup of buffalo sauce gives this a solid kick, but not all buffalo sauces are the same. Frank’s RedHot is a good keto friendly option that’s medium heat, but something like a habanero buffalo sauce at half a cup could make this way too spicy.

I’ve found that starting with about a third of a cup is a safe bet if you’re not sure how hot your sauce is. You can always taste the mixture before it goes in the baking dish and add more from there.

More Recipes

• Keto Buffalo Chicken Celery Bites
• Keto Crack Chicken Meatballs
• Keto Bacon Wrapped Jalapeño Poppers
• Keto Jalapeno Popper Bites
• Keto Loaded Cauliflower Tots

Frequently Asked Questions

Can I use rotisserie chicken for this casserole?

Absolutely, and it is actually one of the easiest ways to make this recipe come together fast. Just pull the meat off a store-bought rotisserie chicken and shred it – you will need about 3 cups, which is roughly one whole bird’s worth of breast and thigh meat.

This saves you the step of cooking and shredding chicken from scratch, making the whole dish ready for the oven in about 10 minutes.