Paleo Buffalo Chicken Casserole
Tender chicken, creamy buffalo-ranch sauce, and cauliflower rice baked into one bold, satisfying dish. Whole30 compliant, keto-friendly, and ready in just 40 minutes.
Ingredients
Casserole Base
- 4 cups cooked chicken diced or shredded — rotisserie, leftover, or oven-baked breast
- 3 cups frozen cauliflower rice do not thaw — goes in straight from frozen
- 1 cup green onions sliced, about 4 stalks — plus extra for garnish
Buffalo-Ranch Sauce
- 1/2 cup Whole30 mayonnaise avocado oil mayo recommended
- 1/4 cup Whole30 ranch dressing plus 2 tbsp extra if needed — compliant store-bought or homemade
- 1/4 cup coconut cream solid white part only from a chilled full-fat coconut milk can — plus 2 tbsp extra
- 1/2 cup hot sauce Frank's RedHot or any compliant buffalo sauce
- 1 tsp garlic powder
- 1/2 tsp salt taste sauce first — hot sauce already adds saltiness
To Serve
- celery sticks optional but highly recommended
- extra ranch dressing for drizzling on top
- fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 350°F (175°C) with the rack in the center position.
- In a large bowl, combine the shredded chicken, frozen cauliflower rice, and 1 cup of sliced green onions. Toss gently until evenly distributed.
- In a separate medium bowl, whisk together the mayonnaise, ranch dressing, coconut cream, hot sauce, garlic powder, and salt until completely smooth with a golden-orange color throughout.
- Pour the sauce over the chicken-cauliflower mixture and toss thoroughly until every piece is coated. If the mixture looks dry, add the extra 2 tablespoons of ranch dressing now.
- Transfer the mixture to a 9x9-inch baking dish. Spread it out evenly and press down lightly so the top is flat.
- Bake uncovered for 30 minutes, until the edges are bubbling and the top has a slight golden color.
- Remove from the oven and let rest for 5 minutes. Drizzle with extra ranch dressing, scatter sliced green onions and fresh parsley on top, and serve with celery sticks on the side.
Notes
Do not thaw the frozen cauliflower rice — it goes straight from frozen into the bowl and bakes perfectly without making the casserole soggy.
For the coconut cream, chill your can of full-fat coconut milk overnight. Scoop only the thick solid white layer from the top — discard the watery liquid underneath or save it for smoothies.
Use compliant rotisserie chicken for Whole30 — always check the label for non-compliant ingredients.
Want more heat? Stir in an extra 1–2 tablespoons of hot sauce before baking. Taste the raw sauce first and adjust to your preference.
Make ahead: Assemble the full casserole, cover tightly, and refrigerate up to 24 hours. Let it sit at room temperature for 10 minutes before baking.
Leftovers keep in an airtight container in the fridge for 3–4 days. Reheat in the oven at 325°F uncovered for best texture. Freezes well for up to 1 month.