Buffalo Chicken Casserole

I fell in love with buffalo sauce years ago, and I’ll take any chance I can to build a meal around it. Keto Buffalo Chicken Casserole combines my favorite flavors in the confines of one dish. With chicken, cauliflower, cream cheese, cheddar cheese, blue cheese, and a subtle kick of heat, you have a meal that is creamy, cheesy, and so satisfying.


– 1 head cauliflower cut into florets – 1 tablespoon avocado oil – 1 teaspoon smoked paprika – ½ teaspoon sea salt – ¼ teaspoon fresh ground black pepper – ¾ cup heavy cream – 8 ounces cream cheese cubed – ½ cup buffalo sauce – 1 ½ cups shredded cheddar cheese divided – 1 ¼ cups blue cheese divided – 1 teaspoon garlic powder – ½ teaspoon sea salt – ¼ teaspoon fresh ground pepper – ¼ teaspoon cayenne pepper – 1 pound cooked chicken cubed


Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, toss the cauliflower with the avocado oil, smoked paprika, salt, and pepper. Arrange the florets in a single layer and bake for 18 minutes.


While the cauliflower is baking, bring the cream to a simmer over medium heat. Add the cream cheese and buffalo sauce. Cook, stirring often, until the cream cheese melts.


Reduce heat to low and stir 1 cup of cheddar cheese, 1 cup of blue cheese, garlic powder, salt, black pepper, and cayenne pepper. Cook until the cheese melts.


Toss the sauce with the chicken and cauliflower and transfer to a 9 x 9 casserole dish. Top with remaining cheddar and blue cheese.


Bake for 20 minutes.