Paleo and casserole aren’t two things that go usually go hand in hand. When I think of casserole, I think of gooey, melt-y cheese and noodles. But, easy paleo casseroles are definitely possible and this is one of my faves. This paleo buffalo chicken casserole recipe has all the good qualities of casserole, without the allergens! And, the entire family will love buffalo chicken cauliflower casserole. Huge win!
When I came up with this dish, I wanted to create a dairy-free, healthy buffalo chicken casserole that I could load up with toppings – because I’m a huge fan of toppings! This one hits the spot for sure. It’s quick and easy, it’s naturally low in carbs but high on flavor, it even works for those of you that eat keto… AND it makes a perfect loaded buffalo chicken casserole with your favorite toppings.
Can you tell I’m excited to show you how to make whole30 buffalo chicken casserole? I have a feeling you’ll be hooked like I was. Plus, it’s a crowd-pleasing dish that is perfect for your next potluck or backyard barbecue.
How To Make Paleo Buffalo Chicken Casserole
Ready for an easy recipe that you will keep coming back to? One of the best parts of buffalo chicken cauliflower bake is that there is very little you need to do to make it!
- First, preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, add in grated cauliflower and eggs.
- Mix well and stir in shredded chicken, onion, bell pepper, garlic powder, sea salt, smoked paprika, and buffalo sauce.
- Pour cauliflower mixture into a casserole dish and bake.
TIP: You can use frozen riced cauliflower in a bag to save time grating your own.
That’s it! Can you believe the steps for how to make buffalo chicken casserole are this simple?
How Do I Cook Chicken To Shred For Healthy Buffalo Chicken Casserole?
There are several ways to cook chicken to shred for this buffalo chicken and cauliflower casserole. If you already have a favorite method of preparing chicken for shredding, by all means, stick with that.
However, if you are just starting out and aren’t sure exactly the best way to go about preparing chicken here are a few ideas for you to try:
- Roasted Chicken – If you happen to have leftover roasted chicken from another recipe, you can simply shred it, and it will be perfect for buffalo chicken casserole. You can roast a chicken by seasoning then placing it in the oven at 350 degrees Fahrenheit for approximately 1 hour and 15 minutes. It is done cooking when the internal temperature is 165 degrees F.
- Slow-Cooker – Add chicken broth or water, and chicken breasts or thighs along with your favorite seasonings to the slow-cooker. Place on lid and cook for 2-3 hours until the chicken shreds easily and reaches an internal temperature of 165 degrees F.
- Boiled – If you are short on time and need the chicken cooked faster, you can simply boil it for 15-20 minutes. It tastes better if you cook it in chicken broth and seasonings. Plus, if you make extra, you can use the chicken in several recipes.
- Instant Pot – This is my favorite way to make it!
Variations For Whole30 Buffalo Chicken Casserole
Buffalo chicken cauliflower casserole tastes impressive on its own, and my version is naturally paleo and whole30 friendly.
Sometimes I like to toss in extra ingredients to change it up from time to time. A loaded buffalo chicken casserole with plenty of toppings is the best! Here are some ideas for things to put inside or on top of your paleo buffalo chicken casserole:
- Green onions – You can garnish with green onions, but they also taste delicious cooked in the casserole. Give it a try!
- Sweet Potatoes – There is something amazing about the combining the sweetness of sweet potatoes with the zestiness of the buffalo sauce. These work better inside than as a topping.
- Spinach Leaves – Spinach is a superfood that you can add to all kinds of recipes for extra nutrients. This is especially good if you are trying to sneak in veggies for your kids! Be sure to cook the spinach first and squeeze to release any water, to avoid a watery buffalo chicken casserole.
- Carrots – Adding in some carrots is another way to get some veggies in.
- Pico de Gallo – This is amazing for topping! Check out my homemade Pico de Gallo recipe here. Plain diced tomatoes also work fine. Either way, better to avoid putting the tomatoes inside the casserole, so that it doesn’t get watery.
- Avocado – I’m a huge avocado fan! It’s amazing on top of this buffalo chicken cauliflower casserole.
- Crispy Bacon – Everything is better with bacon, right? Just add pre-cooked bacon either inside or on top.
- Cilantro – Sprinkle it on top if it’s your thing!
- Ranch dressing – The regular kind isn’t paleo, but you can make a dairy-free, paleo version using my homemade ranch seasoning mix recipe here. You can even stir the seasoning mix inside the casserole for a buffalo ranch chicken casserole.
- Extra buffalo sauce – duh!
Can I Make Paleo Buffalo Chicken Casserole Ahead?
Yes, you can make paleo buffalo chicken casserole ahead. Simply follow the directions and refrigerate for up to 3-4 days.
It’s important to store it in an airtight container because if air gets to it, it will affect the flavor and texture of the buffalo chicken cauliflower casserole. Glass containers are great for storing leftovers, and you can heat the food up in them too.
Additionally, you can prepare the whole30 buffalo chicken casserole and not bake it until you are ready. Refrigerate once assembled, and you can bake it within 2 days. This makes it fantastic for meal prepping or an upcoming party.
PRO TIP: If you are making healthy buffalo chicken casserole ahead of time, leave off the toppings until you are ready to serve. This will prevent the buffalo cauliflower and chicken from getting too much moisture. Plus, many toppings wilt fairly quickly.
Can You Freeze Healthy Buffalo Chicken Casserole?
Absolutely, you can freeze this healthy buffalo chicken casserole recipe. That’s one advantage of no dairy – it freezes better.
In fact, you can freeze the paleo buffalo chicken casserole whether you have baked it or not. Keep it frozen, wrapped tightly, for up to 6 months.
When you are ready to serve, defrost it in the refrigerator overnight, then bake as directed. Toss on your favorite toppings and enjoy!
More Easy Paleo Dinner Recipes To Try
If you love this whole30 buffalo chicken casserole recipe, here are more with similar flavors:
Take a look at even more paleo dinner recipes here.
Paleo Buffalo Chicken Casserole Recipe:
Pin it to save for later!
Follow Wicked Spatula on Pinterest
Whole30 Paleo Buffalo Chicken Casserole Recipe
Paleo buffalo chicken casserole is EASY and loaded with toppings! Healthy buffalo chicken cauliflower casserole needs just a few minutes prep time. No one will believe this is a whole30 buffalo chicken casserole.
Recipe VideoClick or tap on the image below to play the video and learn how to make this recipe!
Please ensure Safari reader mode is OFF to view ingredients.
- 1 large head Cauliflower (grated)
- 6 large Eggs
- 1 pound Shredded chicken
- 1/2 medium White onion (diced)
- 1 medium Red bell pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Sea salt
- 1 teaspoon Smoked paprika
- 1/2 cup Buffalo sauce (I use Frank's Red Hot)
- Cooked bacon
- Red onion (diced)
- Green onion (sliced)
- Avocado (diced)
- Paleo ranch dressing
- Tomatoes (diced)
More TIPS about this paleo recipe in the post above!
Preheat oven to 400 degrees F.
In a large bowl, combine the grated cauliflower and eggs. Mix well until full incorporated.
- Stir in the remaining ingredients and pour into a casserole dish.
Bake for 45-60 minutes depending on what size dish you used. Mine is a 2.5 quart round dish and I baked it for exactly 1 hour.
- Top with desired toppings and serve.
Serving size: 1/4 of entire casserole
See post above for more topping ideas for a loaded buffalo chicken casserole!
Video Showing How To Make Buffalo Chicken Casserole:
Don't miss the VIDEO above - it's the easiest way to learn how to make Buffalo Chicken Casserole!
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Did you make this recipe?
Click here to leave a comment + star rating! ★★★★★
Then, share a pic on Instagram. Tag @wickedspatula or #wickedspatula!
Has anyone tried this with canned chicken? We LOVED it with shredded chicken but wanted to try a shortcut. Thanks.
I made this today and it’s delicious! Will definitely be making this again. I baked it in a 9 × 13 pan for 45 minutes and it turned out great!
I have made this recipe so many times! My husband and I love it.
I made it last night and there was so cauliflower rice left in stores, so I substituted chopped frozen cauliflower (microwaved prior) and green beans and it was amazing! Always a satisfying dish. We love it!
GREAT RECIPE!!! I substituted carrots for the red bell pepper. Didn’t have red bell pepper on hand. Really delicious!
I had high hopes of this being delicious, but it turned out pretty dry (I used 4c riced cauliflower and the exact measurements for everything else). It wasn’t overly flavorful, so I coated the entire top with more buffalo sauce, which made it slightly better.
Hi Brooke, Sorry to hear that. If it was dry it might have been cooked too long, I’d try less time next time.
Could you substitute regular rice instead of cauliflower? My S/O and I both dislike cauliflower rice but are ok eating regular rice.
Hi Steve, Yes, you can absolutely do that if you are ok with eating rice. It would not be paleo or whole30 but should not be an issue otherwise. You’ll want to cook the rice first.
Hi, made this last night and it was wonderful! My husband commented how much he liked it which is not always true with the some of the Whole30 recipes I have tried. The only thing I am wondering about is how much cauliflower to use when using pre-cut cauliflower rice. I wasn’t sure how many cups would be in a large head? Any help would be appreciated. I found mine was a bit on the dry side and wondered if I had used too much. This is going into our regular rotation, thanks for sharing the recipe!
Hi Deb, It varies a bit but 3-4 cups is a fair estimate for how much cauliflower rice. I’m so glad you liked it!
Delish. I was cooking for just myself so with the hearty amount of leftovers, I treated them like fried rice and in the following days, pan fried them up with garlic, scallions, ginger and tons of diced broccolini and topped with a runny egg and avocado. New favorite go-to.
Made this last night and it was amazing! My husband loved it! Definitely saving this recipe for the future. Great low carb meal!
Hi there! I am so excited to try this recipe tonight! I want to add sweet potato but I’m wondering do I cook it before hand or add it into the casserole raw?
Hi Mara, You’d want to cook it beforehand. Hope you love it!
Hi! I am really looking forward to making this! Question, can I double the recipe and would it fit in a 9×13 pan?
Hi Anne, I haven’t tried that but I think you can! The baking time might need adjustment.
Casserole dishes are so much fun! One of my go-to meal on weeknights!
This was amazing! I am not a fan of making chicken it always turns out dry & not very flavorfulll; this however was moist & full of flavor. This will become a regular. Thank you for sharing!!!!!!
This was a perfect weeknight dinner recipe. I am adding this to my regular make list.
Yes!! I love this! I’m throwing in sweet potatoes next time like you suggest. Great idea!
I’m with you, it’s all about the toppings! I love all the suggestions you’ve given and that it’s paleo friendly! It all tasted great together!
This is so Healthy and Delicious! I love this kind of thing for a weeknight Meal!
I love buffalo chicken anything, and this casserole was a total hit! Thank you so much for sharing this recipe!
Mine turned out REALLY dry; I even increased the Franks hot sauce to 2/3 C, and added 3 egg whites. Used about 8 oz cauliflower rice and 3/4 chicken, and baked it 40 min at 400.
Sorry to hear that! I’ve never had it be dry. It could be that it was too much chicken depending on how big it was? Did the shredded chicken end up being 1 lb weight? I also recommend whole eggs rather than egg whites.
This just came out of the oven and I’m eating it now…SO GOOD!!!! In my opinion it needs a little more spice, salt and a little more hot sauce (and I generally don’t like spicy…). I may have used too large of a head of cauliflower. Either way, the flavor is delicious! I didn’t have any paleo ranch on hand so whipped up some fresh guac for the topping – DELISH!!! Thank you!!!
Thanks for the recipe! Look forward to trying it. Any thoughts on whether this will freeze well? Seems like it would and I’d like to add it to my ‘prepared lunch’ list.
Hi Christy, Yes, you can freeze it. Great idea!
Look at amazing. Thanks for the ideas. Yummy
Lordy Lordy, this recipe was SOOOOOO good! I made this tonight. I added a little more chicken for my meat loving husband and, made my own buffalo sauce with hot sauce and Ghee ( just to make it paleo ). This is something i will CRAVE for the rest of my life! It is SOOOOO good!
Do you think this would be okay replacing some of the eggs with egg whites to cut down on some of the fat?
I’m not sure as I haven’t tested the recipe that way. I would think it could work but would change the texture a bit.
Can you make it the day before and bake it the next day for dinner?
Do you use raw cauliflower?
I’m not on a paleo diet, I was just searching for some easy-ish healthier recipes. Made this last night for my family and it was a HIT. So good. Only think I would change is maybe halving the hot sauce, or finding a milder version of Frank’s. The husband and I loved it, but we have 2 little ones (3.5yrs and 1yr) and they said it was a little spicy, but not bad enough where they didn’t eat it. This will be added to our meal rotation for sure!
Sooooooooo good! Never would know it’s starch free!!!
I am making this for the second time…I just put it in the oven! I LOVE this recipe. I will have it for dinner for the week. I put the cauliflower, onion, and bell pepper in a food processor to make it just a little easier. It’s so good and I would have never known how good cauliflower can be until I tried this!!! Thanks 🙂
I was wondering if you baked it covered or uncovered? I was going to bake it in my Le Creuset Dutch oven.
Hi Angie, I bake it uncovered!
Do you know how many calories, protein, sodium and carbs are in a serving? What is a serving size?
Hi Jeni, It makes 4 servings and the nutrition info is on the recipe card above. Hope this helps!
Thought I would try cauliflower rice this week for the first time and I hated it…. I refuse to waste food though and was on a mission to find a use for the leftover rice.
I cut this recipe in half and used my leftover cauliflower rice and it is AMAZING!! You don’t even get a cauliflower taste at all. I added green chiles and mixed the bacon pieces directly into the casserole. So, so, so good…
Thanks for making a casserole dish that was awesome!
Hi Sloane! I’m so so glad you loved it!
Can you use the cauliflower rice, as is? Or do you have to blend or process it even more finely than that?
Do you mean store-bought cauliflower rice? If so, yes you can leave it as-is as long as it’s finely riced. I would say that if your cauliflower rice is the same texture and size of normal rice you’re good to go, if not you’ll want to give it a whirl in a food processor to break it down a bit more. Hope this helps!
Thank you! Can’t wait to give this a try!!!
Was this frozen cauliflower rice or fresh? If frozen, did you thaw and wring out the excess water before putting the dish together to bake?
Hi Karen, it’s fresh and no I didn’t wring it out.
Has anyone used spaghetti squash instead of cauliflower?? Wonder if it would work well also?
Hi April, I’m not sure if anyone has tried this with spaghetti squash. It has a completely different texture than cauliflower, but it could work.
Paleomg blogger has a recipe very similar to this made with spaghetti sauce. It’s Delish!
I haven’t seen it, I’ll need to check it out!
I make a version of this with spaghetti squash and it is amazing!
Oh my goodness Maya! This was delicious! I grabbed a bag of riced cauliflower from Trader Joe’s and that made life all kinds of easy. I prepped this yesterday to eat for lunch this week and it’s making my office smell amazing. I completely forgot to get the bell pepper, so I subbed in about a cup of shredded carrots and it worked out really well. Thanks for sharing 🙂
First let me say I hate cauliflower. We just had this for dinner tonight and my husband and I loved it!! And loved the toppings too…so much fun! I just discovered Trader Joe’s now sells organic rice cauliflower too so that made the recipe even easier! Thank you:)
I’m so glad you guys enjoyed this! Having a little help from Trader Joe’s is the best…I may or may not have about 10 bags of frozen cauliflower rice stashed away right now 😉
I am planning on making this for dinner tonight, but was curious if you could guesstimate how many cups of riced cauliflower a head of cauliflower makes? I have some cauliflower rice already ready, just am not sure how much I will need to use. Thank you!
Hi Erica! I would say about 4-5 cups! Let me know how it turns out! 🙂
DELISH! I was skeptical when I took it out of the oven. Thought to myself – there is no way they will eat it. THEY LOVED IT! Hubby and I are doing whole 30 ( I am on D38, he is on D16)but the kids (16, 11, 9) all ate it and had seconds! Well done!
I’m so happy to hear that!
I loved this recipe! Thanks for posting!
I’m so happy to hear that!
How spicy is the finished dish on a scale of 1 to 10 (with 10 being lip-searing spicy)? I’d love to make this for my family, but I’m wondering if it will be too spicy for my 2 year old. If so, I was thinking of only using 1/4 cup hot sauce and 1/4 cup chicken broth. Do you think this will work?
Hi Vivian, I don’t believe that this is too spicy. Maybe a 4-5…Chicken broth is thinner than the hot sauce so maybe reduce that to 2 tablespoons if you go that route. Hope you try it!
Thanks for posting this! I was looking for a new staple in my pursuit of a Paleo lifestyle and I think I found it, this was filling, easy to make, and tasty!
PS A suggestion – It is easier to get eggs evenly mixed if the eggs are cracked into the bowl and mixed first, THEN add the cauliflower.
Reading the recipe, which looks tasty, I love cauliflower and it is on good from in the shops at the moment.
Set me off pondering too. I am struck by the language. Given all the eggs it seems more like a Frittata or Torte.
But then USAmericans have a very different take on casserole than the UK one I grew up with.
Casserole being a slow cooked stew, more gravy/sauce, less solid more juicy. Something that needs mopping up with bread or rice or potatoes. (sorry, not kosher with paleos I guess)
My Granny made a mean casserole for when we visited. Since it didn’t dry up or get over cooked it was ready whenever we arrived after a long drive.
Your versions, I reckon, are far more perfect for potlucks than our versions. Not sure what our side of the pond calls what you call casseroles. And we don’t have potlucks (unless we have Americans around on 4th of July) more’s the pity.
Thanks for the pondering spark.
I was wondering the same thing: if this was closer to a frittata rather than a casserole. I’m hesitant to make it without knowing, only because my strange companion will not eat eggs or anything breakfast-y for dinner. Looks wonderful and I’m sure it’s tasty.
Hi Dana! It doesn’t remind me of a frittata at all. The egg really just acts as a binder and the cauliflower and chicken is front and center. Hope you’ll give it a try!
I have a similar question- ever tried with less egg? I don’t want an eggy taste either.
PS – I’m a totally different Dana lol
I honestly don’t feel like there’s an eggy taste at all. The egg is what acts as the binder so I don’t think it’s possible to reduce the amount.
Oh. My. Goodness. This casserole was the bomb.com. It was SOOOOOO good! Thank you for this recipe! I will definitely make this again. It’s pretty rare for me to comment on a recipe, but man oh man. This one was good! I made it exactly as directed. Topped it with bacon pieces and diced avocado. Perfect.
Yay! I’m so glad you enjoyed it! Thanks so much for your sweet comment 🙂
We’re still learning our way in the Paleo world. Are Ranch dressing and Buffalo sauce truly Paleo?
Hi Nellie! Yes, the ranch dressing recipe is just herbs + spices, mayo, and lemon. Regular ranch dressing wouldn’t be paleo, but the one I link to in the post would be paleo. And the buffalo sauce I use is Frank’s Red Hot which is just peppers, vinegar, and salt. For the mayo, if you’re wanting to be 100% Paleo, you can buy a paleo mayo or make homemade avocado oil mayo.
I made this, and it is AMAZING! I am trying to stay Whole 30 compliant and my husband is low carb, so it worked for both of us. THANKS SO MUCH for sharing this yumminess!
This looks delicious! Question though… is the cauliflower serving as the “crust” and the toppings put on top of it before baking? Or does everything get mixed together? Thanks!
Hi Barb! So the optional toppings will be put on after, you can choose any of those you want or even add in something you think would be good. The chicken, onion, bell pepper and all of the ingredients listed under “ingredients” get mixed together. Hope that helps! 🙂
Made this for dinner tonight and topped it with guac, onions, tomatoes and bacon……..so good. I CAN NOT stress enough how amazing this is! My absolute favorite paleo meal I have tried so far. GREAT RECIPE!
Hi Tara! I’m SO glad you loved it! Thanks for letting me know 🙂
My very first time to eat cauliflower and I loved this recipe. My hubby went back for 2nds! It’s a must try.
Hi Cindy! I’m so glad you and your husband enjoyed it! I also have a recipe for Cauliflower Pizza Bites that you might enjoy if you liked this!
I just want you to know that I made this for the first time yesterday and it turned out better than expected! Thank you so much for sharing this delicious recipe! ALSO: my fiancé loved it as well, so I am happy he enjoyed eating something healthy! I cannot wait to eat it for breakfast tomorrow!
Hi Dolly! I’m so glad you both enjoyed this!
My casserole is prepped and ready to be put in the oven for dinner. Quick question – do you bake it covered or uncovered? I have quite a hot oven. Cant wait to try it!
Hi Lynda! I bake mine uncovered! Covering it might lead to the cauliflower retaining too much moisture. Let me know how it turns out! 🙂
Thanks!!! And I’ll let you know.
This looks like the perfect meal for a rainy week ahead! And a great use for the surplus of cauliflower I have in my fridge. Pinned! XX
Hi! Thanks for making such an easy-looking dinner option! I wondered if you thought ground chicken (cooked, of course), would work just as well? Also, I know smoked paprika is a specific flavor, but I don’t have it. Would regular paprika, or even Chipotle powder sub well? Thanks!!
Hi Laura! I think chipotle powder would be great in this! I’m sure you could use ground chicken too!
I’d love to include your chicken casserole in a casserole round up I’m doing for Parade Magazine.
If you’re fine with that, could I use one of your gorgeous photos with a link back to your original post?
Thanks so much!
Hi Felicia! Sure, feel free to use any photo with a link back! Thanks so much!
This looks oh so good! I have several food sensitivities, one of which is eggs. I can only tolerate a small amount in baked items, so I don’t think I could handle this. I wish there was a way around it, but I haven’t been able to figure out a substitute that would work. 🙁
Hi Melissa! Unfortunately I don’t think there would be a substitute for the eggs in this dish. I do have a recipe for Buffalo Ranch Chicken Stuffed Peppers that has a similar flavor profile you might want to try. Thanks so much for stopping by!
I love all things buffalo. This casserole looks amazing! I think this would be a really great dish to bring to a fall get together.
I agree that casseroles scream cheese, meat and noodles to me too! In fact when I want a slice of home I usually turn to casseroles. This paleo version looks just as delicious and a heck of a lot healthier!
Joanie @ Zagleft
This is a really great recipe idea, Maya. I don’t have food allergies but do try to limit my carbs. I tend to avoid casseroles because of this reason. I love that you used cauliflower, I’ll definitely be trying this recipe as well as your cauliflower “bites”.
Ali @ Home & Plate
This buffalo chicken casserole looks amazing. Love the idea of sprinkling with your favorite toppings. Bacon and blue cheese are my faves.
Katie @ Recipe for Perfection
You’ve made cauliflower appealing to me- that’s an accomplishment! 😉 I love the idea of the buffalo chicken flavor for this casserole.