High Protein Rotisserie Chicken Buffalo Casserole – Easy, Hearty, and Packed With Flavor

This casserole delivers big buffalo flavor with minimal effort. Rotisserie chicken does most of the work, while Greek yogurt and cottage cheese keep it creamy and high in protein. It’s the kind of weeknight winner that tastes like comfort food but fuels you like a balanced meal.

If you love buffalo wings, this gives you that same tangy, spicy kick in a satisfying, cheesy bake. It’s great for meal prep, game day, or whenever you want something bold and filling.

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High Protein Rotisserie Chicken Buffalo Casserole - Easy, Hearty, and Packed With Flavor

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• Rotisserie chicken (about 4 cups shredded, skin removed)
• Buffalo wing sauce (3/4 to 1 cup, to taste)
• Plain nonfat or 2% Greek yogurt (1 cup)
• Low-fat cottage cheese (1 cup, blended smooth if you prefer)
• Light cream cheese (4 oz, softened)
• Shredded part-skim mozzarella (1 1/2 cups)
• Shredded sharp cheddar (1 cup)
• Cauliflower rice (2 cups, thawed if frozen and squeezed dry)
• Celery (1 cup finely chopped)
• Green onions (1/2 cup sliced, plus extra for garnish)
• Garlic powder (1 teaspoon)
• Onion powder (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Kosher salt (1/2 teaspoon, adjust to taste)
• Optional toppings: Blue cheese crumbles, hot sauce drizzle, chopped parsley
• Optional crunchy topping: 1/2 cup panko or crushed pork rinds mixed with 1 tablespoon olive oil
• Cooking spray for the baking dish

Method

 

1. Prep the oven and dish. Preheat the oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. Shred the chicken. Remove skin and bones, then shred the rotisserie chicken into bite-size pieces. Aim for about 4 cups.
3. Make the creamy buffalo base. In a large bowl, whisk together Greek yogurt, cottage cheese, and cream cheese until mostly smooth. Stir in buffalo sauce, garlic powder, onion powder, salt, and pepper.
4. Add veggies and cheese. Fold in the cauliflower rice, celery, green onions, 1 cup mozzarella, and 1/2 cup cheddar.
5. Combine with chicken. Add the shredded chicken to the bowl and mix until everything is evenly coated. Taste and adjust salt or buffalo sauce if needed.
6. Transfer to the dish. Spread the mixture into the prepared baking dish in an even layer.
7. Top with cheese. Sprinkle the remaining 1/2 cup mozzarella and 1/2 cup cheddar over the top. If using a crunchy topping, mix panko (or pork rinds) with olive oil and scatter it over the cheese.
8. Bake. Bake for 20–25 minutes, or until the casserole is bubbling at the edges and hot in the center. If you added a crunchy topping, broil for 1–2 minutes at the end to brown it lightly.
9. Rest and garnish. Let the casserole rest for 5–10 minutes. Garnish with extra green onions, blue cheese crumbles, and a drizzle of hot sauce if you like.
10. Serve. Scoop generous portions and pair with a crisp side salad, roasted veggies, or carrot and celery sticks.

What Makes This Recipe So Good

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• High in protein without being heavy. We swap in Greek yogurt and cottage cheese for part of the creaminess, boosting protein and cutting excess fat.
• Convenient and quick. Rotisserie chicken saves time and adds rich, savory flavor right from the start.
• Just the right kind of heat. Buffalo sauce brings warmth and tang, and you can adjust it to your spice level.
• Comforting texture. Tender chicken, melty cheese, and a crisp topping give you that craveable casserole feel.
• Meal-prep friendly. It reheats well and tastes even better the next day.

What You’ll Need

• Rotisserie chicken (about 4 cups shredded, skin removed)
• Buffalo wing sauce (3/4 to 1 cup, to taste)
• Plain nonfat or 2% Greek yogurt (1 cup)
• Low-fat cottage cheese (1 cup, blended smooth if you prefer)
• Light cream cheese (4 oz, softened)
• Shredded part-skim mozzarella (1 1/2 cups)
• Shredded sharp cheddar (1 cup)
• Cauliflower rice (2 cups, thawed if frozen and squeezed dry)
• Celery (1 cup finely chopped)
• Green onions (1/2 cup sliced, plus extra for garnish)
• Garlic powder (1 teaspoon)
• Onion powder (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Kosher salt (1/2 teaspoon, adjust to taste)
• Optional toppings: Blue cheese crumbles, hot sauce drizzle, chopped parsley
• Optional crunchy topping: 1/2 cup panko or crushed pork rinds mixed with 1 tablespoon olive oil
• Cooking spray for the baking dish

Step-by-Step Instructions

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1. Prep the oven and dish. Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with cooking spray.
2. Shred the chicken. Remove skin and bones, then shred the rotisserie chicken into bite-size pieces.

   Aim for about 4 cups.

3. Make the creamy buffalo base. In a large bowl, whisk together Greek yogurt, cottage cheese, and cream cheese until mostly smooth. Stir in buffalo sauce, garlic powder, onion powder, salt, and pepper.
4. Add veggies and cheese. Fold in the cauliflower rice, celery, green onions, 1 cup mozzarella, and 1/2 cup cheddar.
5. Combine with chicken. Add the shredded chicken to the bowl and mix until everything is evenly coated. Taste and adjust salt or buffalo sauce if needed.
6. Transfer to the dish. Spread the mixture into the prepared baking dish in an even layer.
7. Top with cheese. Sprinkle the remaining 1/2 cup mozzarella and 1/2 cup cheddar over the top.

   If using a crunchy topping, mix panko (or pork rinds) with olive oil and scatter it over the cheese.

8. Bake. Bake for 20–25 minutes, or until the casserole is bubbling at the edges and hot in the center. If you added a crunchy topping, broil for 1–2 minutes at the end to brown it lightly.
9. Rest and garnish. Let the casserole rest for 5–10 minutes. Garnish with extra green onions, blue cheese crumbles, and a drizzle of hot sauce if you like.
10. Serve. Scoop generous portions and pair with a crisp side salad, roasted veggies, or carrot and celery sticks.

Keeping It Fresh

• Storage: Cool completely, then cover tightly or portion into airtight containers.

  Refrigerate for up to 4 days.

• Freezing: Freeze in freezer-safe containers for up to 2 months. For best texture, skip the crunchy topping until after reheating.
• Reheating: Reheat individual portions in the microwave for 1–2 minutes, stirring halfway. For a full pan, cover with foil and warm in a 325°F (165°C) oven for 15–20 minutes.
• Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate.

  Add the crunchy topping just before baking.

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Why This is Good for You

• Lean protein from chicken. Rotisserie chicken is rich in high-quality protein that supports muscle repair and keeps you full.
• Smart swaps for creaminess. Greek yogurt and cottage cheese cut down on saturated fat while bumping up protein and calcium.
• More veggies without extra fuss. Cauliflower rice adds bulk, fiber, and nutrients while keeping carbs in check.
• Satisfying without a crash. Protein and fat slow digestion, helping you stay satisfied longer than a carb-heavy casserole.

What Not to Do

• Don’t skip draining the cauliflower rice. Excess moisture can make the casserole watery. Squeeze thawed cauliflower in a clean towel.
• Don’t overbake. Too long in the oven can dry out the chicken. Pull it when it’s hot and bubbling.
• Don’t add salt too early. Buffalo sauce and cheese are salty.

  Taste the mixture first, then season lightly.

• Don’t use cold ingredients straight from the fridge. Let cream cheese soften so it blends smoothly and doesn’t clump.

Recipe Variations

• Lower spice: Use mild buffalo sauce or reduce the amount to 1/2 cup and add 2 tablespoons ranch or blue cheese dressing for balance.
• Extra hot: Stir in 1–2 teaspoons of your favorite hot sauce or a pinch of cayenne.
• Veggie boost: Add diced bell peppers, spinach, or riced broccoli. Sauté briefly to remove moisture before mixing in.
• Ranch twist: Mix 1 tablespoon ranch seasoning into the creamy base for a cool-savory note.
• Blue cheese lovers: Fold 1/3 cup crumbles into the casserole and sprinkle more on top.
• Low-carb crispy top: Skip panko and use crushed pork rinds or almond flour mixed with Parmesan.
• Dairy adjustments: Use lactose-free Greek yogurt and cottage cheese, or swap cream cheese for Neufchâtel.
• Gluten-free: Ensure your buffalo sauce is gluten-free and choose a GF topping or omit it.

FAQ

Can I use cooked chicken breast instead of rotisserie?

Yes. Use 4 cups of shredded or diced cooked chicken breast or thigh meat.

Rotisserie adds extra flavor, so season your chicken well or add a bit more buffalo sauce.

Is there a substitute for cottage cheese?

You can use more Greek yogurt or swap in ricotta. If you like a silky texture, blend cottage cheese or ricotta before mixing.

How spicy is this casserole?

It’s medium-spicy with 3/4 to 1 cup of buffalo sauce. Adjust to taste.

Start with 1/2 cup if you’re sensitive to heat and add more after tasting the mixture.

Can I make it dairy-free?

You can try dairy-free yogurt, dairy-free cream cheese, and plant-based cheese shreds. Texture and melting may vary, so choose brands known for baking well.

What sides go well with it?

Serve with a simple green salad, roasted broccoli, or classic celery and carrot sticks. A side of brown rice or quinoa works if you want more carbs.

Can I assemble and freeze it unbaked?

Yes.

Assemble without the crunchy topping, wrap tightly, and freeze. Thaw overnight in the fridge, then bake as directed and add the topping at the end.

How do I prevent it from turning watery?

Drain or squeeze cauliflower rice, soften and blend the dairy base well, and avoid covering while baking. Let it rest after baking to set.

What cheese melts best here?

Part-skim mozzarella for stretch and sharp cheddar for flavor is a great combo.

Monterey Jack or provolone also melt beautifully.

Can I add pasta?

Sure. Fold in 8 ounces of cooked, drained pasta like penne or rotini. You may want an extra 1/4 cup buffalo sauce to keep it saucy.

How many servings does this make?

It makes about 6 generous servings, or 8 smaller portions if served with sides.

In Conclusion

This High Protein Rotisserie Chicken Buffalo Casserole is bold, creamy, and weeknight-easy.

It packs satisfying protein, smart dairy swaps, and just the right heat, all in one bubbling dish. Make it your own with the variations, and enjoy leftovers that taste as good as day one. When you want comfort that still fits your goals, this casserole delivers.