Something magical happens when you combine buffalo sauce and chicken. It’s is just one of those amazing combinations people can’t get enough of. A simple Google search for buffalo chicken dip will reveal hundreds, if not thousands or recipes. In fact, there are around 300,000 or more searches on Google every month for that very term.

So I decided to take the popular recipe and make it into a casserole. You can still enjoy it as a low carb buffalo chicken dip, or serve it as the main dish for dinner.

t’s a fairly easy dish, essentially combine all of the ingredients together and bake.

This recipe is based on already having shredded chicken on hand. The video below shows an easy way to make shredded chicken, or you can buy a rotisserie chicken and use the meat from that.

Combine the base ingredients with the cream cheese and buffalo sauce mixture.

Mix until combined.

Top with cheese and bake.


Low Carb Buffalo Chicken Casserole

You may want to double this recipe, or make two casseroles. It will go fast. You could also freeze it to make at a later date. No one will even know this is low carb.


Low Carb Buffalo Chicken Casserole

This low carb buffalo chicken casserole is a delicious take on a popular buffalo chicken dip appetizer. Serve it as a dip or as a main dish for a keto meal.
CourseMain Course
Keywordcasserole, chicken, keto, low carb
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings   4 servings
Calories   817kcal
Author    730 Sage Street


  • 2 cups shredded chicken breasts
  • 10-12 oz package of frozen riced cauliflower
  • 4 oz cream cheese softened and cut into chunks
  • 1 cup shredded cheddar cheese
  • 1/2 cup mayonnaise
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup crumbled blue cheese
  • 1/2 tsp Italian seasoning
  • 1 tsp garlic power
  • Salt & pepper to taste

Buffalo sauce:

  • 2/3 cup hot sauce
  • 1/2 cup melted butter
  • 1/4 tsp Worcestershire sauce
  • 1 tbsp vinegar


  • Preheat the oven to 350 degrees.
  • Cook the frozen riced cauliflower according to package directions.
  • In a large bowl, combine the cooked riced cauliflower, chicken, softened cream cheese, 1 cup of shredded cheddar cheese, 1/2 cup of mayo, Italian seasoning, garlic powder and salt & pepper.
  • In a small bowl, mix buffalo sauce ingredients together.
  • Pour the buffalo sauce into the chicken mixture and stir to combine.
  • Pour the mixture into a baking dish and top with the shredded mozzarella cheese and crumbled blue cheese.
  • Bake for 20-25 or until heated through.


Note: prep and cook times are based on already having cooked shredded chicken available. Time will increase if you have to cook the chicken.


Calories: 817kcal | Carbohydrates: 7g | Protein: 33g | Fat: 73g | Saturated Fat: 34g | Cholesterol: 205mg | Sodium: 2139mg | Potassium: 676mg | Fiber: 1g | Sugar: 3g | Vitamin A: 34% | Vitamin C: 78.8% | Calcium: 42.4% | Iron: 7.3%

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