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


  • 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 pepper, diced
  • 1 medium yellow onion, diced
  • 1½ tsp. garlic powder (or 34 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


  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.


  • 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