This Buffalo Chicken & Cauliflower Rice Casserole is creamy and full of flavor! By using cauliflower rice it’s lower in carbs and a healthy alternative to grain casseroles!
If you follow me on Instagram you know I am a new mom, so I am definitely running low on time compared to before! This means I am all about easy meals and if they are in less than 30 minutes that’s even better!
I absolutely LOVE the flavor of buffalo chicken, but sometimes it can get boring. That’s why I came up with this healthy and delicious casserole! It’s packed with flavor and you won’t even miss white rice when you taste the cauliflower!
With it being a lower carb option, if you are looking for more recipes like that, you have to see 33 Best Ever Low Carb Recipes! There are so many good dinners to choose from!
Also, you love Buffalo Chicken Dip, you will quickly become a fan of this buffalo chicken casserole!
Ingredients for Buffalo Chicken & Cauliflower Rice Casserole
Chicken – we used boneless skinless chicken breasts, you can also use tenders because it’s going to be shredded
Frozen Cauliflower rice
Hot Sauce – Our favorite is Frank’s
Garlic – mince your own, or grab the store-bought kind. If you don’t have it, you can swap it out for garlic powder
Cottage Cheese – we use 4%
Yogurt – try to use plain Greek yogurt! It adds so much creaminess and is full of extra protein
Paprika For garnish
How To Make Buffalo Chicken Casserole with Cauliflower Rice
I like to start by sauteing my onions, but this is totally optional. You can always just add them to the casserole instead of cooking them first.
Cook your chicken either by boiling, baking, or pan-frying. You could even use your Instant Pot by putting them in, add 1 cup of broth and cook on high pressure at 10 minutes.
Then shred the chicken and add it to a bowl along with the hot sauce, garlic, pepper, and cheese.
Stir in the cauliflower rice while it is still frozen. Then add your cottage cheese and Greek yogurt. Mix together well and pour into a 9×13 baking dish. Top it off with shredded cheese and bake! You can add the paprika for garnish if you would like!
Can You Make Buffalo Chicken and Cauliflower Rice Casserole Ahead of time?
Yes! You can actually construct your casserole, then wrap it tightly in plastic wrap topped with a layer of aluminum foil and place in the freezer. This is perfect for meal prepping and planning. When you are ready take it out and bake at 350 degrees until it is warm all of the way through.
If you find that it is getting a little dark on top, simply cover it with foil and continue baking.
Is It Okay to Swap Out the Cottage Cheese?
You can, but I LOVE cottage cheese so it’s a must in my casserole. You can replace it with ricotta or sour cream if you would like.
You have to make this casserole like today and let me know what you think! Instagram is my fav place to hang out, so tag me over there when you are ready to serve it!
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More Easy Healthy Chicken Recipes:
- Crockpot Fiesta Chicken
- Southwest Chicken Bake
- Thai Cashew Chicken
- Slow Cooker Honey Mustard Chicken
- Ranch Chicken Bake
Buffalo Chicken & Cauliflower Rice Casserole
- 3 Cups Boneless Skinless Chicken Breast cooked and shredded
- 4 Cups Frozen Cauliflower rice
- 1 Cup Franks Original Hot Sauce
- 2/3 Cup Onion Diced
- 1 Tbsp Minced Garlic
- 1 Tsp Black Pepper
- 1.5 Cup Cottage Cheese I use 4%
- 1 Cup Greek Yogurt Plain
- 1 Cup Cheddar Cheese
- Paprika For garnish
- OPTIONAL: Sautee your onions on a skillet with a little bit of olive oil and set aside.
- Add shredded chicken, hot sauce, (sauteed) onions, garlic, and pepper to a bowl and combine.
- Stir in frozen cauliflower rice, yogurt and cottage cheese, tossing until evenly coated. Add mixture to a 9x13 baking dish and sprinkle with cheddar cheese
- Bake at 375F for 25 minutes, or once cheese has melted and the casserole is hot all the way through. Dust with paprika for garnish.