Buffalo Chicken Casserole (2024)

Buffalo chicken casserole enthusiasts, prepare to be delighted! This spicy buffalo chicken bake combines the beloved tastes of traditional buffalo wings with cheesy baked goodness and cauliflower rice, offering a truly enticing chicken hot dish recipe.

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What we love about this chicken buffalo casserole is that the recipe transforms an easy to make buffalo chicken dip, and the fiery zest of chicken wings into an amazing hot wing casserole, capable of satisfying eight hungry guests or family members.

You'll start this recipe by blending your favorite buffalo sauce (Frank's RedHot Wings Sauce is our favorite), with a generous amount of cheese (opting for the tasty trio of shredded Cheddar, cream cheese, and crumbled blue), heavy cream, and light yet filling cauliflower rice.

This cheesy casserole is perfect for various occasions and get togethers, from a game day snack (I'm talking about your Superbowl), to a laid back weekend lunch or a quick and easy weeknight dinner.

This easy meal is not only scrumptious but can also be prepared in advance and simply reheated when needed.

What you'll need to make this easy Buffalo Chicken Casserole:

• 1 (12-ounce) bag of frozen riced cauliflower (I used Great Value’s steamable cauliflower rice)
• 1 cup of heavy cream
• 1 (8-ounce) package of cream cheese, softened
• ⅔ cup of buffalo sauce (your favorite brand, I used Frank’s buffalo sauce)
• 1 tablespoon of sriracha
• 1 teaspoon of kosher salt
• ½ teaspoon of fresh cracked black pepper
• ¼ teaspoon of ground chipotle powder
• 3 cups of freshly shredded Colby jack cheese, divided in half
• 1¼ cups of crumbled blue cheese, divided into 1 cup and ¼ cup
• 2 cups of shredded rotisserie chicken
• 2 teaspoons of chopped fresh parsley, optional garnish

Combine all the ingredients, then spread the mixture evenly into a casserole dish. Finish by sprinkling tangy cheese on top before baking it until it reaches a golden, gooey state of perfection.

FIRST STEP:Microwave the riced cauliflower for 5 minutes. Allow the bag to rest for 2 to 3 minutes before opening the bag.

SECOND STEP:Add the heavy cream and softened cream cheese to a heavy-bottomed 4 to 5-quart saucepan over medium heat. Stir until the cream begins to simmer and the cream cheese is melted, about 4 to 5 minutes.

THIRD STEP:Whisk in the buffalo wing sauce, sriracha, kosher salt, cracked black pepper, and chipotle powder.

FOURTH STEP:Whisk in 1½ cups of shredded Colby jack cheese and 1 cup of the crumbled blue cheese. Whisk constantly until the shredded cheese and blue cheese is completely melted; this will take about 2 to 3 minutes. Remove from the heat.

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FIFTH STEP:Preheat the oven to 350°F. Spray a 9×9 casserole dish with nonstick cooking spray. Set it aside.

SIXTH STEP:Stir in the shredded chicken and the steamed riced cauliflower. Pour the mixture into the prepared baking dish. Sprinkle the remaining shredded Colby jack cheese over the casserole.

SEVENTH STEP:Bake for 20 to 25 minutes or until slightly golden and bubbly.

EIGHTH STEP: Allow the casserole to rest for 5 minutes.

NINTH STEP:Garnish with the remaining crumbled blue cheese and the chopped fresh parsley. Serve immediately.

Frequently Asked Questions

Can I freeze this easy casserole recipe?

This buffalo chicken wing dip recipe can be frozen and stored for up to two months if covered and sealed tightly in an airtight container. It's perfect for a convenient dinner option on a hectic evening.

Why didn't my cheese didn’t melt very well?

Pre-shredded cheese bought from the grocery store typically includes a coating that can hinder its melting capability. For optimal melting cheese, it's advisable to grate it yourself directly from the block.

What is the best chicken to use in this buffalo chicken bake recipe?

For this buffalo chicken cauliflower casserole, use rotisserie chicken, chicken breasts that have been baked or grilled, or even pan fried chicken that is cubed up.