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Oct 24, 2019 By Stacie Hassing

Creamy Buffalo Chicken Casserole (Whole30)

Dairy-Free
Gluten-free
Grain-Free
Nut-free
Paleo
Whole30
Jump to Recipe

A satisfying and easy weeknight meal that’s chock-full of veggies, Creamy Buffalo Chicken Casserole is a gluten-free, dairy-free, low-carb and Whole30-friendly recipe.

This recipe is sponsored by our friends at Tessemae’s!

Creamy Buffalo Chicken Casserole

Upgrade your dinner menu with this Creamy Buffalo Chicken Casserole.

A hearty, warm and flavorful dish. I love casseroles this time of year and being from Minnesota, it’s a dish that has some pretty strong roots – also known as  a “hot dish.” Whatever you choose to call it, this Creamy Buffalo Chicken Casserole is truly a must try. It’s made with a combination of tender chicken (shredded or cubed), cauliflower rice, onion, red pepper, carrots and is held together with the most creamy and flavorful sauce made of buffalo sauce, mayo and eggs. Can you say comforting? You can choose your level of heat by adding a Mild Buffalo Sauce or Hot Buffalo Sauce. For family friendly, I recommend sticking with a mild sauce.

Confused about poultry labeling? Check this post out to learn all about how to choose the best chicken in the grocery store. 

Creamy Buffalo Chicken Casserole

Made with Tessemae’s Buffalo Sauce.

We partnered with our friends at Tessemae’s to bring you this incredibly delicious Creamy Buffalo Chicken Casserole featuring buffalo sauce. While making your own buffalo sauce is always an option, we love the convenience of Tesseame’s Buffalo Sauces. With two levels of heat (Mild and Hot), you can choose what suits your preferences. The buffalo sauces are made with only clean ingredients and are Whole30-approved, have no sugar-added, are dairy-free, gluten-free and vegan-friendly. Best of all, they’re packed with flavor and definitely a staple in my house!

You can purchase Tessemae’s Buffalo Sauce online or in stores. 

Creamy Buffalo Chicken Casserole

Serve it up with your favorite side.

You really can’t go wrong no matter what you serve with this Creamy Buffalo Chicken Casserole. In fact, you really could just serve it on its own as it’s complete with plenty of satisfying protein and fats. However, if you want  to add a little bit more to the plate, you have options. To keep this recipe lower in carbs, I recommend serving it with a green veggie such as broccoli, green beans, Brussels or a side salad. With that said, my ultimate favorite way to serve this recipe is over a baked potato or sweet potato. It adds a little starch (and fiber) to the meal and is so so comforting and delicious!

A satisfying and easy weeknight meal that's chock-full of veggies - Creamy Buffalo Chicken Casserole is a gluten-free, dairy-free, low-carb and Whole30-friendly recipe. @tessemaes Click To Tweet

Don’t forget the drizzle of ranch!

The pairing of Buffalo sauce and ranch is a combo that’s adored by many! Adding a drizzle to your serving of Creamy Buffalo Chicken Casserole is really a no brainer. It adds both creaminess and flavor to this recipe and really takes it to the next level. Tessemae’s Ranch is another staple in my house. I love the creamy texture, the flavor (the best) and the ingredients it’s made of. Many people also like the combination of blue cheese and buffalo sauce. So if that’s your thing and you’re not in need of a recipe that’s dairy-free (or Whole30), you could also add a sprinkle of your favorite blue cheese crumbles.

It’s time to give this Creamy Buffalo Chicken Casserole a try!

Oh and before I forget, this recipe is also freezer-friendly. So if you’re looking to stock your freezer with some tasty meals to enjoy in the future, this recipe is perfect for that!

For even more buffalo chicken deliciousness, I also recommend giving two of our most popular recipes a try – Buffalo Chicken Stuffed Spaghetti Squash and Slow Cooker Buffalo Chicken.

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Let's Get Cookin'

Creamy Buffalo Chicken Casserole

  • Author: Stacie Hassing
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Entree, Whole30
Print Recipe
★★★★★ 5 from 7 reviews

Ingredients

  • 1¼–1½ lbs. chicken breast, cooked and shredded (~3 heaping cups cooked shredded)
  • 1 Tbsp. cooking fat of choice 
  • 3 cups cauliflower rice, fresh (such as Taylor Farms, Eat Smart, Cece’s Veggie Co., or Earthbound) 
  • 2 medium carrots, diced
  • 1 small red bell pepper, diced
  • 1 medium yellow onion, diced
  • 1½ tsp. garlic powder (or 3–4 garlic cloves, minced)
  • 1 tsp. dried parsley 
  • Dash of salt and pepper
  • 3/4 cup Tessemae’s Buffalo Sauce (or homemade buffalo sauce)
  • ⅓ cup mayo 
  • 2 whole eggs 
  • For the top: Tessemae’s Ranch (or homemade ranch), hot sauce or additional buffalo sauce, and sliced green onion

Instructions

  1. Preheat oven to 375ºF. Grease a 3-4 qt. casserole dish (9 x 13 also works) and set aside.
  2. In a large pan over medium-high heat, add oil. Once oil is hot, add the cauliflower rice, carrots, red pepper, yellow onion, garlic powder, dried parsley, and a dash or salt and pepper. Sauté, stirring occasionally, until onions are translucent and veggies are partially cooked through – about 10-12 minutes. Adjust heat as necessary. Transfer to the casserole dish.
  3. While veggies are sautéing, in a bowl, combine the buffalo sauce, mayo and eggs. 
  4. In the casserole dish, mix together the veggies, chicken and sauce. Spread out evenly. 
  5. Bake uncovered for 20-25 minutes or until center is set. 
  6. Remove from oven and drizzle with ranch, hot sauce or additional buffalo sauce, sliced green onion and black pepper. Serve hot.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 325
  • Sugar: 3 g
  • Sodium: 620 mg
  • Fat: 23 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Protein: 21 g

Pin now to make later!

Pin image for Creamy Buffalo Chicken Casserole


Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

This post was made possible by our friends at Tessemae’s. Though we received compensation for this post, the opinions expressed here are  – as always -100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

This post may contain affiliate links which won’t change your price but will share some commission.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. madeleine says

    October 24, 2019 at 6:59 am

    how many cups is a serving?

    Reply
    • Stacie Hassing says

      October 24, 2019 at 9:49 am

      About 3/4-1 cup is a serving! Or 1/8 of the recipe.

      Reply
  2. Elizabeth says

    October 25, 2019 at 6:38 am

    Any suggestions to do this egg free?

    Reply
    • Stacie Hassing says

      October 26, 2019 at 7:38 am

      Hi Elizabeth. You could simply leave the eggs out. The casserole won’t hold together as well but it will still be delicious! 🙂

      Reply
  3. Nicole says

    October 26, 2019 at 4:00 pm

    Omg this was sooooooo good we loved it

    Reply
    • Jessica Beacom says

      October 27, 2019 at 8:21 am

      Yay! So glad you love it!

      Reply
    • Nicole Foster says

      November 3, 2019 at 10:18 am

      Are the leftovers freezable? Or should it be frozen to cook later? I am thinking of portioning it out in freezable containers after its cooked to reheat at work for lunches.

      Reply
      • Jessica Beacom says

        November 3, 2019 at 7:26 pm

        Hi Nicole,

        We haven’t tried freezing this dish yet though my guess is that you can – it just may be a little watery when reheated.

        Reply
  4. Leah Kuchler says

    October 27, 2019 at 2:31 pm

    Such a great casserole! Will definitely make again!

    Reply
    • Jessica Beacom says

      October 27, 2019 at 10:05 pm

      We’re so glad you loved it!

      Reply
  5. Emily Fowler says

    November 4, 2019 at 11:42 am

    What would be a good substitute for the Mayo? My family loves this recipe but because we don’t cook with mayo, very often, it adds an unappealing taste.

    Reply
    • Jessica Beacom says

      November 4, 2019 at 3:32 pm

      Hi Emily,

      You could just leave it out. It won’t be as creamy that way but it won’t ruin the dish either.

      Reply
  6. Marisa says

    November 12, 2019 at 6:55 pm

    Would love to try this! Can we sub chicken thighs for breasts? And, would thawed frozen cauliflower rice work? Thanks!

    Reply
    • Jessica Beacom says

      November 13, 2019 at 9:18 am

      Hi Marisa,

      Yes, you can substitute chicken thighs for breasts. And you can use frozen cauliflower rice that’s been thawed and drained well.

      Reply
  7. Chrissy says

    December 7, 2019 at 8:14 pm

    Is there a way to make without eggs?

    Reply
    • Jessica Beacom says

      December 8, 2019 at 6:11 pm

      Hi Chrissy,

      You can just leave the eggs out. It won’t hold together quite as well but it’s still delicious.

      Reply
  8. Amber says

    January 3, 2020 at 10:28 pm

    Are there any substitutions for the mayonnaise?

    Reply
    • Stacie Hassing says

      January 6, 2020 at 7:54 am

      Hi Amber! Substitutions could be ranch, coconut cream, or plain Greek yogurt (non-dairy if needed). Enjoy!

      Reply
      • Katherine says

        January 27, 2020 at 12:52 pm

        Since Buffalo sauce is essentially Frank’s Red Hot + butter, could I sub in FRD?

        Reply
        • Jessica Beacom says

          January 28, 2020 at 9:04 am

          Hi Katherine,

          I’m not sure what you mean by FRD. Can you please clarify?

          Reply
          • rachel says

            June 30, 2020 at 11:12 pm

            She means Frank’s Red Hot

  9. apryl says

    January 8, 2020 at 1:52 pm

    This was fantastic! Thanks for sharing the recipe. Where are the calories primarily coming from? We made this last night and based on your serving suggestion of 1/8, I probably had 2 servings. It did not feel like a 650 calorie meal though – it felt light given the cauli rice and veggies.

    Reply
    • Stacie Hassing says

      January 9, 2020 at 6:02 am

      Hi Apryl! Glad to hear your love this recipe, too. The calories come from the mayo, ranch dressing and buffalo sauce. So depending on what brand of dressing and buffalo sauce you use can really change the nutrition profile. The Tessemae’s buffalo sauce is made with oil which makes it a bit higher in calories. Other buffalo sauces I’ve seen have much less calories as they are not made with oil. Hope that makes sense.

      Reply
  10. Amanda M. says

    February 7, 2020 at 6:34 am

    This is so good! My husband and kids loved it and getting everyone to like something is an amazing accomplishment! This will definitely be going into the permanent cookbook and dinner rotation. We even used the leftovers in our eggs the next morning!

    ★★★★★

    Reply
  11. Kayla says

    February 10, 2020 at 5:48 am

    Obsessed with therealfoodrd recipes and this one dodNOT dissapoint!!!

    ★★★★★

    Reply
  12. Jennifer Heisserer says

    March 17, 2020 at 7:01 pm

    Made this recipe tonight! It was delicious! My husband and I do not typically like Mayo so I put 1/4 cup instead of 1/3 cup. It made a ton of food and came out delicious! Thanks for the recipe!

    Reply
    • Stacie Hassing says

      March 19, 2020 at 3:27 pm

      So great to hear you enjoyed this recipe! And good to know it still turns out great with 1/4 cup of mayo.

      Reply
  13. Emily says

    April 3, 2020 at 5:36 pm

    Super yum! My family of 5 loved this, and they all went back for seconds!

    ★★★★★

    Reply
  14. Michelle says

    April 18, 2020 at 3:54 pm

    Could you substitute brown or white rice for the cauliflower rice?

    Reply
    • Jessica Beacom says

      April 20, 2020 at 9:19 pm

      Hi Michelle,

      While we have not tested the recipe using rice, I imagine it would work fine as long as the rice is precooked before adding it to the other ingredients.

      Reply
  15. Beth says

    April 20, 2020 at 9:32 pm

    Super easy and super delicious!!

    ★★★★★

    Reply
  16. Lisa says

    April 22, 2020 at 4:13 pm

    This is definitely a keeper recipe! I made this last night for dinner. I was thinking I should have cut the recipe in half because it made a lot. However, I’m glad I didn’t, my husband and son each had a second helping. My son even had it for lunch today in a wrap! I also made a double batch of your Buffalo Sauce. Thanks for an awesome recipe!

    Reply
  17. Joan says

    April 25, 2020 at 9:40 pm

    This was so delicious. Served this for my family, teenagers and in-laws. Glad I doubled recipe because most had seconds.

    ★★★★★

    Reply
  18. Stacie says

    April 29, 2020 at 12:40 pm

    Hi! And thank you for helping us whole30rs sustain!!! Any thoughts on using acorn squash instead of spaghetti squash for this? (Simply because it’s what I have in the house today!) Any compromise on flavor or texture? Thank you!

    Reply
    • Jessica Beacom says

      April 30, 2020 at 2:27 pm

      Hi Stacie,

      The texture of acorn and spaghetti squashes are very different so I would say that yes, it will affect the texture. Acorn squash would likely give you a texture and consistency similar to mashed potatoes and would certainly be sweeter than spaghetti squash.

      Reply
  19. Ashley Kravat says

    May 13, 2020 at 4:53 pm

    I am obsessed with this recipe and will be making it often. Everyone that tried it has asked me to make it again because they all loved it so much!

    Reply
  20. Marlena Edney says

    May 26, 2020 at 4:39 pm

    How am I supposed to cook the chicken?

    Reply
    • Jessica Beacom says

      May 29, 2020 at 11:46 am

      You can cook the chicken anyway you choose or use rotisserie chicken if you have that available to you. Here are some suggestions for cooking chicken that may be helpful: How to Make the Perfect Chicken Breast (stovetop) or How to Make an Instant Pot Whole Chicken

      Reply
  21. Mary says

    June 15, 2020 at 7:12 am

    Could this be assembled earlier in the day and then refrigerated until baking for dinner?! Thanks!

    Reply
    • Jessica Beacom says

      June 16, 2020 at 8:06 pm

      Yes, it can be.

      Reply
  22. Rachel K. says

    July 26, 2020 at 1:17 pm

    Can this be made without eggs or an egg substitute? It looks delicious!!

    Reply
    • Jessica Beacom says

      July 26, 2020 at 4:02 pm

      You can just leave the eggs out. It won’t hold together as well but it’s still delicious.

      Reply
  23. Annie says

    July 27, 2020 at 12:54 pm

    Hello! Are the red peppers in this recipe the spicy red peppers or do you mean red bell peppers?

    Just wanting to clarify before cooking! Can’t wait to make this recipe!

    Reply
    • Jessica Beacom says

      July 27, 2020 at 3:42 pm

      Hi Annie,

      That should be red bell peppers. We’ll update the recipe to make that clear. Enjoy!

      Reply
  24. Jenna says

    August 31, 2020 at 10:26 am

    WOW! This is hands-down the best buffalo chicken dish I’ve had! I don’t miss the standard cheddar and cream cheese at all! Thank y’all for making guilty pleasure food guilt free!

    ★★★★★

    Reply
    • Jessica Beacom says

      August 31, 2020 at 2:04 pm

      This makes us SO happy to hear!!

      Reply
  25. Linda says

    September 13, 2020 at 7:10 am

    My family loved this. I cooked 4 chicken breasts in the insta pot with some Franks buffalo sauce and used Franks in the recipe too. Also I added a yellow squash.

    ★★★★★

    Reply
    • Stacie Hassing says

      September 15, 2020 at 7:57 am

      Oh that’s so great to hear! We love when our recipes can be enjoyed by an entire family! Thank you for sharing 🙂

      Reply
  26. Megan says

    September 15, 2020 at 8:46 am

    Hi! I can’t wait to try this recipe! I love the Tessamae’s Buffalo sauce, it’s a staple in my house! I was wondering, for someone like me who really doesn’t like Mayo and doesn’t cook with it, do you maybe have a substitute option for the Mayo? Could I use the Tessamae’s creamy ranch (maybe not as much)??? Thanks for any suggestions!

    Reply
    • Jessica Beacom says

      September 15, 2020 at 8:59 am

      You can definitely use creamy ranch dressing.

      Reply
  27. Liz says

    September 16, 2020 at 3:54 pm

    Can you sub mayo for Greek yogurt?

    Reply
    • Jessica Beacom says

      September 16, 2020 at 4:04 pm

      You sure can!

      Reply
  28. Julie says

    September 24, 2020 at 1:48 pm

    Thanks so much for this recipe! I made it for lunch today and used your buffalo sauce recipe too. So very good…especially with bleu cheese! We’ll eat the leftovers with celery sticks later.

    Reply
  29. Nicole says

    October 7, 2020 at 8:52 pm

    How do you suggest freezing this? After cooking? What about Re-heating from frozen?

    Reply
    • Jessica Beacom says

      October 9, 2020 at 10:33 am

      We haven’t tried freezing it but my guess is that you’d want to freeze it after cooking (and after it’s been completely cooled and chilled in the fridge). To reheat from frozen, I would suggest placing it in an oven-proof baking dish then cover it with foil before placing it in a preheated 375F oven for 30-40 minutes, stirring halfway through.

      Reply
  30. Stacey says

    January 1, 2021 at 6:17 pm

    Yum!!! This recipe is so great!! It is part of our regular rotation of meal prep recipes we love it so much. So delicious and actually quite easy to put together. Thank you for this awesome recipe!

    Reply
  31. Laurie Shaw-DeTreville says

    January 13, 2021 at 7:59 pm

    Fantastic recipe! My whole very picky family loved it!

    Reply
    • Stacie Hassing says

      January 20, 2021 at 4:22 pm

      AHHHHMAZING!!!

      Reply
  32. Abigail says

    January 18, 2021 at 6:46 pm

    I made this on a whim for meal prep because I had everything I needed for it and the husband wanted Buffalo something. I packed in extra veggies because we had zucchini that needed to be used and only one pepper. This is a dish you can really clean out the veggies drawer with which I love! Adding this to our rotation!

    Reply
    • Jessica Beacom says

      January 21, 2021 at 7:30 pm

      We love that this recipe helped you clean our the crisper!

      Reply

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