30-Minute Low-Carb Buffalo Chicken Casserole

Oh, buffalo chicken – it’s my absolute weakness! There’s something about that tangy, spicy sauce mixed with tender chicken that just makes my taste buds dance. I used to think enjoying those bold flavors meant giving up on my low-carb goals, but then I discovered this magical low-carb buffalo chicken casserole. It’s become my go-to weeknight dinner when I’m craving something hearty but don’t want to spend hours in the kitchen. The best part? It’s so simple to throw together – just mix, bake, and devour. Even my picky eaters go back for seconds!

Why You’ll Love This Low-Carb Buffalo Chicken Casserole

This casserole checks every box for a perfect weeknight meal – trust me, I’ve made it more times than I can count! Here’s why it’s a winner:

• Ready in 30 minutes – Just mix, bake, and dig in. No fuss, no complicated steps.
• Bold, spicy flavor – That buffalo sauce tang hits just right, with creamy cheese to balance the heat.
• Low-carb but doesn’t taste like it – No weird substitutions, just real ingredients that fit your goals.
• Great for leftovers – Tastes even better the next day (if it lasts that long).
• Endlessly adaptable – Swap in what you’ve got, from rotisserie chicken to different cheeses.

Basically, it’s the answer to your “easy and delicious” dinner prayers!

Ingredients for Low-Carb Buffalo Chicken Casserole

Alright, let’s gather our flavor-packed ingredients! The beauty of this casserole is how simple the ingredient list is – just a handful of items that pack a serious punch. Here’s what you’ll need:

• 2 cups cooked chicken, shredded – Rotisserie chicken works wonders here (that’s my lazy-day secret), but leftover grilled or baked chicken is perfect too
• 1/2 cup buffalo sauce – Use your favorite brand! I like Frank’s RedHot, but adjust the amount if you’re sensitive to heat
• 1 cup shredded cheddar cheese – Sharp cheddar gives the best flavor, but any melty cheese will do
• 1/2 cup sour cream – This creates that dreamy, creamy texture we all love
• 1/4 cup chopped celery – Adds that classic buffalo chicken crunch
• 1/4 cup chopped green onions – For a fresh pop of color and flavor
• 1/2 teaspoon garlic powder – Our flavor booster
• 1/2 teaspoon onion powder – Another pantry staple that makes all the difference
• Salt and pepper to taste – Don’t skip this! Taste as you go

Ingredient Substitutions & Notes

Listen, I know we don’t always have exactly what a recipe calls for – here’s how to make it work with what’s in your fridge:

• Out of sour cream? Plain Greek yogurt works beautifully and adds extra protein
• Cheese preferences? Try pepper jack for extra kick or mozzarella for ultimate meltiness
• Not a celery fan? Diced bell peppers add great crunch too
• Want to up the protein? Mix in some crumbled blue cheese – it’s amazing with buffalo flavor
• Watch the salt if using store-bought rotisserie chicken – it’s often already well-seasoned

Oh, and one pro tip: if you’re really watching carbs, check your buffalo sauce label – some brands sneak in sugar. I like to use the “no sugar added” versions to keep it truly low-carb.

How to Make Low-Carb Buffalo Chicken Casserole

Okay, let’s get cooking! This casserole comes together so fast you’ll be amazed. Here’s exactly how I make it – step by step:

1. Preheat your oven to 375°F (190°C). Trust me, starting with a hot oven makes all the difference for that perfect bubbly cheese top.
2. Mix the chicken and buffalo sauce in a large bowl. I like to toss it really well so every shred gets coated in that spicy goodness.
3. Add everything else – sour cream, celery, green onions, garlic powder, onion powder, salt and pepper. Stir it all together until it’s one happy, creamy mixture.
4. Transfer to baking dish – I use an 8×8 inch dish, but any similar size works. Spread it out evenly so every bite gets equal amounts of cheesy love.
5. Top with cheese – sprinkle that cheddar evenly across the top. Don’t skimp! The cheese crust is the best part.
6. Bake for 20 minutes or until the cheese is melted and golden. Your kitchen will smell amazing!
7. Let it rest 5 minutes before serving – this helps it set up so it’s not too runny.

Baking & Finishing Tips

After making this dozens of times, I’ve learned a few tricks that take it from good to “wow!”:

• Broil for 1-2 minutes at the end if you want extra crispy, browned cheese – just watch it closely!
• Don’t overmix after adding the sour cream – gentle folding keeps the texture perfect.
• Use room temp sour cream – it blends in much smoother than cold.
• Check your oven temp – if your cheese isn’t browning after 20 minutes, your oven might run cool.
• Let it sit after baking – I know it’s tempting to dig right in, but those 5 minutes make a huge difference.

Oh, and one last thing – if your casserole seems too saucy before baking, don’t panic! The cheese topping helps absorb some of that liquid as it cooks. Just trust the process.

Serving Suggestions for Low-Carb Buffalo Chicken Casserole

Now for the best part – eating this glorious casserole! While it’s fantastic all on its own, I love pairing it with a few simple sides to make it a complete meal. Here’s what I always serve with it:

• Crisp celery sticks – The cool crunch is perfect with the spicy casserole, and it keeps things low-carb
• Fresh veggie platter – Cucumber slices, bell pepper strips, and cherry tomatoes add color and freshness
• Simple green salad – Just some mixed greens with ranch or blue cheese dressing ties everything together
• Cauliflower rice – If you want something heartier, this soaks up the flavors beautifully

Oh, and don’t forget the dressings! Keep extra ranch or blue cheese on the side for dipping – my family always fights over who gets the last drizzle. For game day, I sometimes serve it with pork rinds instead of chips for scooping. Trust me, it’s a game changer!

Storing and Reheating Your Low-Carb Buffalo Chicken Casserole

Now let’s talk leftovers – because let’s be honest, this casserole is so good you’ll want to make extra! Here’s how I keep it tasting fresh and delicious, whether you’re storing it for tomorrow or freezing it for later:

In the fridge: Cover tightly with plastic wrap or transfer to an airtight container. It’ll stay perfect for 3-4 days. The flavors actually get better as they mingle! When reheating, I pop individual portions in the microwave for 60-90 seconds, or warm the whole dish in a 350°F oven for 10-15 minutes until heated through.

For the freezer: This casserole freezes like a dream! Let it cool completely, then wrap the whole dish tightly in plastic wrap followed by foil. Alternatively, portion it out into freezer-safe containers. It’ll keep for 2-3 months this way. When you’re ready to eat, I recommend thawing overnight in the fridge before reheating in the oven at 375°F for 20-25 minutes until bubbly. If you’re in a hurry, you can microwave straight from frozen – just add a splash of water or broth first to keep it moist.

Pro tip: If the cheese topping looks a little sad after reheating, just sprinkle on a little extra shredded cheese and pop it under the broiler for a minute – instant fresh-baked perfection! Oh, and don’t be alarmed if the sauce separates slightly after freezing – a good stir will bring it right back together.

One last thing – never reheat this in plastic containers unless they’re marked microwave-safe. I learned that lesson the hard way when one of my favorite containers warped into a modern art sculpture!

Nutritional Information

Okay, let’s talk numbers – but don’t worry, I promise this won’t feel like math class! Here’s the nutritional breakdown per serving (about 1 cup) of this delicious low-carb buffalo chicken casserole. Keep in mind these are estimates since brands and exact measurements can vary slightly:

• Calories: 320 – Perfect for keeping things satisfying without going overboard
• Fat: 18g – Mostly from the cheese and sour cream (the good stuff!)
• Protein: 30g – Chicken packs a serious protein punch
• Carbohydrates: 5g – With just 1g fiber, that’s only 4g net carbs!
• Sugar: 2g – Mostly from the buffalo sauce
• Sodium: 800mg – Buffalo sauce brings the salt, so adjust if you’re watching sodium

Now, here’s my little disclaimer – I’m not a nutritionist, just a home cook who loves tracking macros. These numbers can change based on the exact brands you use and any substitutions you make. For example, using Greek yogurt instead of sour cream will lower the fat and bump up the protein. And if you go wild with extra cheese (no judgment here!), you’ll want to adjust those numbers upward.

The best part? This casserole keeps you full for hours thanks to all that protein and healthy fat – no carb crash afterward! It’s become my secret weapon for staying on track with my low-carb lifestyle while still enjoying bold, comforting flavors.

FAQs About Low-Carb Buffalo Chicken Casserole

I get so many questions about this recipe – it seems like everyone wants to make their perfect version! Here are the answers to the ones I hear most often:

Can I use rotisserie chicken for this casserole?
Absolutely! In fact, rotisserie chicken is my go-to shortcut when I’m short on time. Just shred about 2 cups from a store-bought bird (white and dark meat both work great). The seasoning on the chicken skin adds extra flavor – just skip adding extra salt until you’ve tasted the mixture.

How spicy is this buffalo chicken casserole?
It’s totally customizable! The heat level depends on your buffalo sauce choice. Using Frank’s Original gives a nice medium kick, while milder sauces like Sweet Baby Ray’s Buffalo Wing Sauce keep it family-friendly. Start with 1/4 cup if you’re sensitive to spice, then add more to taste. The sour cream and cheese really help balance the heat.

Can I make this ahead and bake it later?
You bet! This is one of my favorite make-ahead meals. Just assemble everything in the baking dish (except the cheese topping), cover tightly, and refrigerate for up to 24 hours. When ready to bake, add the cheese and pop it in the oven – you might need to add 5-10 minutes to the baking time since it’s going in cold.

What’s the best way to shred chicken for this recipe?
I’ve tried every method out there, and here’s what works best: use two forks to pull apart cooled cooked chicken (it shreds easier when slightly warm but not hot). For super-fast shredding, toss chunks in a stand mixer with the paddle attachment on low for 30 seconds. Just don’t overdo it or you’ll get chicken paste!

Is this casserole keto-friendly?
Yes indeed! With only 4g net carbs per serving, it fits perfectly into a keto diet. Just double-check your buffalo sauce label for hidden sugars. Some brands add sweeteners, so I stick with sauces that have 0-1g carbs per serving. The high protein and fat content make this a fantastic keto comfort food.

Share Your Feedback

I’d love to hear how your low-carb buffalo chicken casserole turns out! Did you add any fun twists? Maybe some extra spicy sauce or a secret ingredient? Drop a comment below and let me know – your ideas might inspire my next kitchen experiment!

If you snap a photo of your cheesy masterpiece (we all know that golden top is Instagram-worthy), tag me on social media @[YourHandleHere]. There’s nothing I love more than seeing your creations! And if this recipe becomes a regular in your dinner rotation like it is in mine, consider giving it a 5-star rating – it helps other home cooks discover this easy, flavorful dish.

Happy cooking, friends! May your cheese always melt perfectly and your buffalo sauce never be too mild.

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