Irresistibly Cheesy Buffalo Ranch Chicken & Cauliflower Casserole

Course: Comfort Food

Cuisine: American

Keyword: Buffalo Ranch Chicken & Cauliflower Casserole, Casserole, Easy Dinner, Healthy Recipe, keto, Whole30

Prep Time: 15

Cook Time: 30

Cooling Time: 10

Total Time: 55

Servings: servings

Calories: 350kcal

This Buffalo Ranch Chicken & Cauliflower Casserole combines zesty buffalo sauce with creamy ranch flavors for a satisfying low-carb meal.

2 cups Chopped cooked chicken Use grilled or leftover chicken for simplicity.
2 cups Cauliflower rice Frozen saves time in prep.
1 cup Chopped celery Add a fresh crunch; can swap with bell peppers.
2 large Eggs Acts as a binder; omit for stricter Whole30 adherence.
1 bunch Green onions Provides mild onion flavor; optional yet recommended.
¼ cup Chopped cilantro Substitute with parsley if needed.
½ cup Hot sauce Use your favorite brand to customize spice levels.
1 cup Ranch dressing Ensure it's compliant with Whole30 or make a homemade version.
2 tablespoons Ghee Can be replaced with olive oil or butter.
½ cup Coconut milk Swap with chicken broth for lighter texture.
1 teaspoon Salt Adjust according to taste preference.
½ teaspoon Pepper Optional based on preference.
1 teaspoon Garlic powder Fresh garlic is a fine alternative.
1 teaspoon Onion powder Fresh onion works well too.
1 avocado Avocado Serve on the side for creaminess.
½ cup Crumbled blue cheese Optional, great if not adhering to Whole30.

Season and grill chicken breasts until cooked through, approximately 6-7 minutes per side. Allow to cool, then dice them into bite-sized pieces for mixing.
Set your oven to 350°F (175°C) and lightly grease a baking dish with ghee or olive oil to prevent sticking.
Take frozen cauliflower rice out of the freezer and let it sit at room temperature to defrost for about 10-15 minutes.
Slice the green onions, chop the cilantro, and dice the celery into small pieces.
In a medium bowl, warm the ghee over low heat. Combine with hot sauce, ranch dressing, coconut milk, garlic powder, onion powder, salt, and pepper. Mix until smooth.
In a large mixing bowl, combine the diced chicken, cauliflower rice, celery, cilantro, and white parts of the green onions. If using, add the eggs. Pour in the buffalo sauce and stir until evenly coated.
Transfer the mixture to the prepared baking dish. Bake for about 30 minutes, or until bubbly and slightly crispy on top.
Remove from the oven, and if desired, top with crumbled blue cheese, extra ranch, and garnished green onion and cilantro.

Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 3 months. Reheat before serving with extra ranch for freshness.