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Buffalo Chicken Casserole served in a white bowl with steamed broccoli and fresh parsley.

Buffalo Chicken Casserole

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course entree
Cuisine American
Servings 8 servings
Calories 240 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 3 cups cauliflower rice
  • 2 medium carrots diced
  • 1 small red bell pepper diced
  • 1 medium yellow onion diced
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon dried parsley
  • Salt and black pepper to taste
  • 3/4 cup Buffalo sauce
  • 1/3 cup mayonnaise
  • 2 large eggs
  • 1 1/4 to 1 1/2 pounds cooked and shredded chicken breast

Instructions
 

  • Preheat your oven to 375 degrees F and lightly grease a 9x13 inch casserole dish.
  • Heat olive oil in a large skillet over medium-high heat. Add cauliflower rice, carrots, bell pepper, onion, garlic powder, parsley, salt, and pepper. Cook until vegetables are softened, about 10 minutes.
    Ingredients for Buffalo Chicken Casserole: cauliflower rice, carrots, red bell pepper, onion, garlic powder, dried parsley.
  • In a separate bowl, whisk together Buffalo sauce, mayonnaise, and eggs until smooth.
    Whisking Buffalo sauce, mayonnaise, and eggs for Buffalo Chicken Casserole.
  • Combine the sautéed vegetables, shredded chicken, and Buffalo sauce mixture in the prepared casserole dish. Stir to mix well.
    Whisk in bowl with orange batter for baking, standing on white marble surface.
  • Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the top is slightly golden.
  • Serve hot, with optional garnishes such as ranch dressing, extra Buffalo sauce, or chopped green onions if desired.
    Buffalo Chicken Casserole served in a bowl with a spoonful.

Nutrition

Calories: 240kcalCarbohydrates: 7gProtein: 24gFat: 13gSaturated Fat: 2gSodium: 910mgFiber: 2g
Keyword buffalo chicken, creamy buffalo chicken casserole
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