An easy Buffalo Chicken Casserole Recipe you’ll love! Made with simple ingredients like potatoes & chicken in under an hour for an easy dinner. Quick, simple and delicious.
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There’s no denying we love all things buffalo sauce. From Buffalo Brussels Sprouts to Healthy Buffalo Chicken Dip and Buffalo Chicken Soup to Buffalo Turkey Meatballs are just a few of my favorite meals that use buffalo sauce.
Traditional casseroles are NOT my thing. So many of them use canned creamy soups which are loaded with salt, preservatives, and mystery ingredients – not my thing. But you can easily make casseroles with much better ingredients (like this Chicken and Rice Casserole, Mexican Chicken Casserole, or Easy Taco Casserole!)
What exactly is a casserole? Casseroles are a mix of ingredients that are cooked slowly in the oven, usually all in one dish.
This buffalo chicken casserole is so much better for SO many more reasons!
Why we love this Healthy Chicken Casserole
This recipe is quick, easy, and healthy (the best kind of recipe!) Here’s why we love it!
- Healthy Ingredients– Unlike other casseroles made with high fat/salt creamy condensed soups, this casserole is made with lean chicken, potatoes, and veggies. It gets its creaminess from nonfat greek yogurt and cheese.
- Easily Customizable-There are tons of substitutions listed below in the recipe for how to customize this recipe
- High Protein– Many casserole recipes are loaded with carbs and don’t have a ton of protein. This buffalo chicken casserole has over 35g of protein per serving!
The best part about this recipe is that it’s quick to make. Let me show you how
Buffalo Chicken Healthy Casserole Ingredients
To make buffalo chicken casserole you’ll need:
- olive oil
- shredded chicken
- potatoes
- Frank’s Red Hot
- celery, carrots
- garlic powder, onion powder
- non fat greek yogurt
- cheddar cheese
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
How To Make Buffalo Chicken Casserole
- Make shredded chicken. Follow these directions for the instant pot, crockpot, boil on the stove for 10 min, or buy a rotisserie chicken + shred.
- In a large bowl mix together cooked shredded chicken and all ingredients except cheese.
- Pour into a casserole dish. (Here’s a link to the one we used) Top with cheese, cover, and bake at 400 for 35 minutes. Uncover the casserole dish and bake for the remaining 5-10 minutes until cheese is melted and potatoes are fork tender.
Buffalo Chicken Casserole Substitutions
These cookies are pretty versatile. Here are a few ways you can customize them!
Chicken: Chicken thighs, breasts or tenders could be used to make shredded chicken. I haven’t tried this with other types of meat but you could try this Dairy Free Tuna Casserole if you’re looking for a healthier tuna casserole recipe!
Yogurt: I haven’t tested it but you could use full fat yogurt in this recipe and I think it would work.
Frank’s Red Hot: You can substitute any buffalo sauce you like in this recipe. I haven’t tried it but I think you could also substitute barbecue sauce.
Cheddar Cheese: It could be swapped with colby jack, mozzarella, or any shredded cheese you like. I haven’t tried this with low fat cheese but I think that would also work.
Low Carb: I haven’t tried substituting potatoes for cauliflower in this recipe. I think the cauliflower would need less time to cook. We also have a Low Carb Buffalo Chicken Casserole recipe or these Buffalo Chicken Burgers would be great!
How to make sure your Chicken Casserole doesn’t dry out
To make sure your chicken doesn’t dry out, make sure you cook and store it correctly. This Crockpot Shredded Chicken Recipe always comes out juicy and moist.
When storing/reheating chicken, you can also add ¼-½ cup of broth to help keep your chicken moist. The broth won’t affect the flavor of the chicken and will help keep it juicy!
Storing and Serving Chicken Casserole
Refrigerator: This recipe can be stored in the refrigerator for up to 4 days.
Freezing: I haven’t tried freezing this recipe but I think it might work.
Can this recipe be made ahead? I haven’t tried making this ahead of time but I think it would work. Your potatoes might get a little brown/funny but it shouldn’t affect the taste!
Can this recipe be reheated? Yes, this recipe also tastes great when reheated… Simply reheat in a microwave or in an oven set at 350°F until center is cooked through. You can also sauté on the stove if you’d like to warm it up.
Can you put raw chicken in a casserole?
Yes, you can put raw chicken in a casserole. This buffalo chicken casserole calls for raw chicken. It fully cooks in the recommended time.
What can I use instead of a casserole dish?
If you don’t have a casserole dish you can use an oven safe glass baking dish or even a metal baking pan. We don’t recommend a metal pan because it will stick but it will work.
Cover the baking dish with foil if it doesn’t have a cover.
Should a casserole be covered when baking?
Different casserole recipes call for different instructions. Most casserole recipes call for covering the dish while cooking but some do not. This recipe is baked covered, then uncovered.
Chicken Casserole Recipe FAQ
You don’t have to cook chicken before putting it in a casserole. Some chicken casserole recipes use raw chicken, some use cooked chicken.
To add flavor to chicken casserole try adding salt, pepper, garlic powder and onion powder. You can also add cheddar cheese for flavor
Anything goes well with buffalo chicken, but our favorite things to serve with it are creamy sauces. Ranch, a buffalo yogurt sauce or plain non fat greek yogurt are great. This buffalo chicken casserole is a whole meal in itself so there’s no need
Other healthy buffalo chicken recipes:
Here are some of our favorite healthy dinner recipes.
- Buffalo Chicken Spaghetti Squash Casserole
- Healthy Buffalo Turkey Meatballs
- Buffalo Chicken Burgers
- Buffalo Chicken Salad Recipe
- Healthy Buffalo Chicken Dip
- Vegetarian Buffalo Dip
Love chicken? Check out our favorite healthy chicken breast recipes!
Buffalo Chicken Casserole Recipe
Ingredients
- 1 tablespoon olive oil
- 1 lb cooked shredded chicken about 3 cups
- 2 cups potatoes chopped in ½ inch cubes (russet, yukon gold)
- 1/2 cup Frank’s Red Hot
- ¼ cup celery chopped
- ¼ cup carrots chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup non fat greek yogurt
- 1 cup cheddar cheese optional
Instructions
- Preheat oven to 400.
- Make shredded chicken. Follow these directions for the instant pot, crockpot, boil on the stove for 10 minutes, or buy a rotisserie chicken + shred.
- In a large bowl mix together cooked chicken and all ingredients except cheese. Pour into a casserole dish (I used a 4 quart 12×9 casserole dish) Top with cheddar cheese, cover and bake at 400 for 35 minutes.
- Uncover and bake for remaining 5-10 minutes until cheese is melted and potatoes are fork tender.
- *Note: Buffalo sauce and cheddar cheese are high in sodium. You can reduce the sodium in this recipe but cutting both ingredients in half.
Lydia says
This sounds so good and I’d like to try it! Just curious, how hot would you say it is? I have kids and they don’t mind things a little bit spicy, but if it’s too hot, I’m going to need to figure out a way to tweak this so that they’ll eat it. Thanks!
The Clean Eating Couple says
Hi Lydia- It’s hard to gauge if this would be ok for your kids in terms of spiciness.. You could maybe divided it in 1/2 and do half with buffalo sauce and 1/2 plain in two 8×8 baking dishes.
Stacy says
Another home run! This hotdish is delicious, I wouldn’t/didn’t change a thing. Thank you for the awesome recipe.
The Clean Eating Couple says
So glad you liked it, Stacy!
Mindy says
2 questions:
(1) what size baking dish did you use?
(2) do the celery and carrots also become soft like the potatoes?
Thanks! Planning this for Friday dinner—will report back!
The Clean Eating Couple says
Hi Mindy – I used a 4 quart 12×9 casserole dish, it’s linked in the recipe. The carrots and celery will cook and become soft
Fay De la Cruz says
Ok…this was ridiculous ly good as my husband said it. It was filling and so yummy. Just like Buffalo wing flavor.. and I’ve never cooked with Greek yogurt because I thought it just sounded nasty . I was seriously mistaken. Will most definitely make this again!! Thanks clean eating couple!
The Clean Eating Couple says
So happy you both liked it, Fay!
Liz says
Just made this and it is sooo delicious!! Thank you Liz for another great recipe!!
The Clean Eating Couple says
So happy you liked it!
Liz says
Delicious! Thank you Liz!
Vicky O. says
This was so good! I didn’t have celery so I used green pepper instead. Otherwise, I followed everything else as-is and it came out perfectly! Thank you!
The Clean Eating Couple says
So happy you liked it!
Jill says
Just made this last night and it was delicious! Didn’t have yogurt, so my husband (inspired by a recent trip to Mexico) suggested a couple mashed avocados instead. Sounds strange and probably not quite as creamy as yogurt but it was so good! Drizzled a little ranch dressing and more buffalo sauce on top. Definite winner!!
danielle says
Do you cook the potatoes before putting them in the casserole?
The Clean Eating Couple says
No the potatoes go in the casserole raw.
Cathy J Wilhoite says
This sounds delicious. I don’t understand the potatoes. Why?
The Clean Eating Couple says
IDK.. no real reason? Why not?
Becca says
This was a hit with my husband. It was easy to make and I enjoyed it too. I didn’t think it would be as hot with a 1/2c hot sauce but it definitely brings the heat!! I might do 1/4c next time.
BettyJo says
Had to cook nearly 30 minutes longer to soften the potatoes and carrots. Didn’t have celery but added red onion and some Gorgonzola crumbles. Was really delicious once the potatoes were cooked!