Buffalo Chicken Cauliflower Casserole (Creamy Keto Comfort Bake)
This Buffalo Chicken Cauliflower Casserole transforms the beloved flavors of Buffalo chicken dip into a hearty, low-carb dinner. Tender chicken and cauliflower bake in a creamy Buffalo Ranch sauce, creating the perfect keto comfort meal.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Whisk or electric mixer
Ingredients
- 4 cups chopped cauliflower florets (or thawed riced cauliflower)
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 0.5 cup heavy cream (or half-and-half)
- 0.25 cup Buffalo hot sauce
- 1 tsp dry Ranch seasoning mix
- 1 cup shredded Monterey Jack or white Cheddar cheese, divided
- 0.5 cup crumbled blue cheese (optional)
- salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Chop cauliflower into bite-sized pieces if needed.
- In a large bowl, whisk together the softened cream cheese, heavy cream, Buffalo hot sauce, and Ranch seasoning until smooth and creamy.
- Add the shredded chicken, chopped cauliflower, and 1/2 cup of the shredded cheese to the sauce. Mix until everything is evenly coated.
- Transfer the mixture to the baking dish. Top with the remaining shredded cheese.
- Bake for 25–30 minutes, until hot and bubbling. If using, sprinkle blue cheese on top during the last 5 minutes of baking.
- Let rest for 5 minutes before serving.
Notes
Thaw and dry frozen cauliflower well to avoid excess moisture. Use softened cream cheese for the smoothest, velvety sauce.