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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.