Creamy Buffalo Chicken Cauliflower Casserole Recipe

I’m so excited to share with you how I made the Creamy Buffalo Chicken Cauliflower Casserole — it turned out rich, spicy, and deeply satisfying. There’s something about that cheesy, buffalo-sauce kick combined with tender chicken and cauliflower that just hits all the right notes. I was aiming for comfort food without overloading on carbs, and this dish delivered perfectly.

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Prep Time 20

Cook Time 35

Servings: 6

Ingredients Method Notes

Ingredients

1.5 lbs cooked chicken — diced or shredded; rotisserie chicken works great for saving time.
5 cups riced cauliflower — use fresh for the best texture as frozen may release too much moisture.
8 ounces cream cheese — softened for smooth mixing.
8 ounces sharp cheddar cheese shredded fresh — melts better and tastes richer than pre-shredded cheese.
1/2 cup buffalo sauce — gives the dish its signature spicy tangy flavor.

Method

Let the cream cheese soften at room temperature so it blends smoothly. Shred the cheddar cheese fresh for the best melt. Prepare your chicken — shredded or diced — and rice your cauliflower if not using a ready-made version.
Combine the chicken, cauliflower rice, softened cream cheese, buffalo sauce, and half the shredded cheddar in a large bowl. The mixture will be thick, which helps the casserole stay creamy. Spread it evenly into your baking dish so it cooks consistently.
Preheat the oven to 375°F (190°C). Cover the dish loosely with foil and bake for 25 minutes. Remove the foil, sprinkle the remaining cheese on top, and bake for another 10 minutes until bubbly and slightly golden.

Notes

I always grate cheese fresh — it melts smoother and gives better flavor.
I avoid frozen cauliflower rice because it tends to water down the sauce.
I let the casserole rest for 5–10 minutes after baking so it sets better when serving.
Sometimes I add a drizzle of extra buffalo sauce on top for more heat.
When I’m short on time, rotisserie chicken makes this recipe unbelievably fast.