Buffalo Chicken and Broccoli Casserole

Introduction: Comfort Food That Packs a Punch

Hey there, flavor chaser! Isla here from BiteTide, and I’ve got a confession: some days, only a big, bold, no-holds-barred casserole will do. You know those nights when it’s raining sideways, the kids are hangry, and your energy tank is on E? That’s when this Buffalo Chicken and Broccoli Casserole rides in like a crispy, cheesy superhero. Imagine tender shredded chicken swimming in a spicy, creamy buffalo sauce, tangled with bright broccoli florets, and blanketed under a golden layer of melty cheddar. It’s the love child of game-day wings and cozy comfort food—minus the fuss and sticky fingers. I designed this recipe for real life: one pot, 50 minutes start-to-finish, and enough to feed a crowd (or fuel your lunchbox all week). Whether you’re keto-curious, gluten-free, or just craving something unapologetically delicious, this dish is your flavor lighthouse in a sea of meh dinners. So grab your favorite hot sauce—let’s make magic happen!

My First Casserole Crash Course (and Why It Stuck)

Picture this: It’s 2010, my tiny Brooklyn apartment kitchen, and I’m hosting 12 friends for a Bills game. I’d planned an elaborate spread… until my oven died mid-pizza rolls. Cue panic! My saving grace? A pot of shredded chicken, orphaned broccoli, and my dad’s buffalo wing sauce hack (butter + hot sauce = genius). I threw it all in a dish with cream cheese and cheddar, crossed my fingers, and baked it at my neighbor’s place. The result? Silence. Then fork-clattering cheers. My friend Mark literally licked his plate. That chaotic mash-up became this recipe’s origin story. It taught me that cooking isn’t about perfection—it’s about flavor, flexibility, and feeding the people you love. Now, this casserole is my edible security blanket. It’s seen me through potlucks, postpartum nights, and even a breakup (extra jalapeños for that one). Some dishes just taste like home; this one tastes like home with a side of fire.

Buffalo Chicken and Broccoli Casserole

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• Author: islamerrick
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Buffalo Chicken and Broccoli Casserole is a creamy, cheesy, and spicy low-carb dish that combines tender chicken, roasted broccoli, and zesty buffalo sauce. It’s a hearty comfort food that’s perfect for weeknight dinners or meal prep.

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Ingredients

Scale 1x2x3x

• 3 cups cooked chicken breast, shredded
• 4 cups broccoli florets (steamed or roasted)
• 1 cup buffalo sauce
• 1/2 cup ranch dressing or blue cheese dressing
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 2 green onions, chopped (for garnish)
• Optional: crumbled blue cheese for topping

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Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Steam or roast broccoli until just tender. Spread evenly in the bottom of the baking dish.
3. In a large bowl, mix cream cheese, sour cream, buffalo sauce, and ranch dressing until smooth.
4. Stir in shredded chicken and half of the cheddar cheese.
5. Spread chicken mixture over broccoli in the baking dish.
6. Top with remaining cheddar cheese and mozzarella.
7. Bake uncovered for 25–30 minutes, until bubbly and golden on top.
8. Garnish with green onions (and blue cheese if using) before serving.

Notes

• Use rotisserie chicken for a quick shortcut.
• Adjust buffalo sauce to your spice preference.
• Add cooked cauliflower rice for extra bulk.
• For a keto-friendly option, use full-fat dairy and sugar-free buffalo sauce.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 portion
• Calories: 410
• Sugar: 3g
• Sodium: 860mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 115mg

Keywords: buffalo chicken casserole, chicken and broccoli bake, low carb casserole, spicy chicken bake, keto dinner

Ingredients: Your Flavor Toolkit

• 4 lbs boneless chicken breasts or thighs – Thighs = juicier! Breasts = leaner. Use rotisserie chicken in a pinch (you rebel, you).
• 2 yellow onions, chopped – They melt into sweet, savory magic. Swap with 1 tbsp onion powder if you’re out.
• Spices (2 tbsp smoked paprika, 2 tbsp dried parsley, 2 tsp each garlic/onion powder, 1 tsp chipotle chili powder) – Smoked paprika is the MVP here—adds campfire depth. Chipotle brings smoke-heat. Skip it if sensitive!
• 1 cup hot sauce – Frank’s RedHot is my ride-or-die. For milder palates, use half BBQ sauce.
• 8 tbsp (1 stick) salted butter – Unsalted works too; just add a pinch more salt. Ghee or plant butter for dairy-free.
• 2 jalapeños, seeded & chopped – Remove seeds unless you want extra kick! Poblanos work for milder heat.
• 12 oz cream cheese, room temp – MUST be soft! Cold cream cheese = lumpy sauce. Vegan cream cheese? Go for it.
• 4 cups shredded cheddar – Pre-shredded saves time, but block cheese melts smoother. Monterey Jack = creamier vibe.
• 6–8 cups chopped broccoli – Fresh or frozen (no thawing needed!). Cauliflower or bell peppers also rock.
• 8 green onions, chopped – Save half for garnish—it’s your flavor confetti!

Chef insight: Balance is key! Cream cheese tames the heat, broccoli adds crunch, and butter brings that iconic buffalo richness. Taste your hot sauce first—some are saltier than others.

Let’s Build Your Flavor Bomb: Step-by-Step

1. Cook the Chicken – Season chicken generously in a large pot with all spices, salt, and pepper. Add onions. Cook over medium heat 15–20 mins until chicken shreds easily. Pro Tip: Don’t drain the pot! Those browned bits = FLAVOR GOLD. Shred chicken with forks (or stand mixer for lightning speed).
2. Whip Up the Buffalo Base – In the same pot (yes, lazy cleanup wins!), melt butter. Stir in hot sauce and jalapeños. Whisk in cream cheese until smooth—no lumps allowed! Hack: Cube cream cheese first; it melts faster. Sauce too thick? Splash in chicken broth.
3. Combine Everything – Add shredded chicken, broccoli, HALF the cheddar, and most green onions to the sauce. Fold gently—overmushing = sad broccoli. Chef Secret: Let it sit 5 mins. Broccoli soaks up flavor like a sponge!
4. Bake to Perfection – Transfer to a greased 9×13-inch dish. Top with remaining cheddar. Bake at 375°F (190°C) 25–30 mins until bubbly and edges are crispy. Watchdog Tip: If cheese browns too fast, tent with foil.
5. The Grand Finale – Drizzle with extra buffalo sauce if you’re brave. Scatter reserved green onions. Let it rest 10 mins (patience, padawan!)—this prevents soupiness.

Serving: How to Make It Shine

Scoop this beauty straight from the dish—rustic charm wins! For fancy points, garnish with extra green onions, crumbled blue cheese, or crispy bacon bits. Pair with celery sticks and ranch for classic wing vibes, or keep it low-carb with a simple arugula salad. Game day? Serve in mini cast-irons with tortilla chips for scooping. Leftovers? Pile it into lettuce wraps or atop baked potatoes!

Shake It Up: 5 Delicious Twists

• Buffalo Ranch – Swap cream cheese for ranch dressing + 1/2 cup sour cream.
• Pizza Fusion – Top with pepperoni before baking. Use mozzarella instead of cheddar.
• Lighten Up – Greek yogurt instead of cream cheese, reduced-fat cheese, turkey bacon.
• Veggie Power – Add roasted sweet potatoes or swap broccoli for Brussels sprouts.
• Seafood Surprise – Use canned tuna or shredded rotisserie turkey. Yes, really!

Isla’s Kitchen Chronicles

This recipe’s been through more glow-ups than my Instagram feed! Version 1.0 involved dumping frozen nuggets into sauce (don’t judge—it was 2010). Now, I roast broccoli first sometimes for extra crunch. My favorite blooper? That time I used habanero sauce instead of Buffalo. Fire department jokes for weeks. Lesson: always label hot sauces! Over the years, I’ve learned this dish is a mood ring: add blue cheese for tang, honey for sweetness, or extra veggies when guilt strikes. It’s survived 3 kitchens, 2 dogs, and my toddler’s “help”—truly unbreakable.

FAQs: Your Questions, My Answers

Q: Can I make this ahead?
A: Absolutely! Assemble (unbaked) and refrigerate 24 hours. Add 10 mins to bake time. Freezes great for 3 months—thaw overnight first.

Q: Why is my casserole watery?
A: Broccoli’s the culprit! If using frozen, pat it dry. Or, roast fresh broccoli at 400°F for 15 mins first to evaporate moisture.

Q: Too spicy for my kids?
A: Dial back jalapeños and chipotle powder. Serve with extra cheese or cool avocado slices on top. Mix in cooked rice to mellow heat.

Q: Can I go dairy-free?
A: Yes! Use plant butter, dairy-free cream cheese (Kite Hill rocks), and Violife cheddar. Taste sauce before baking—you may need extra salt.

Nutritional Per Serving (est.)

Calories: 540 | Fat: 39g | Protein: 40g | Carbs: 6g | Net Carbs: 4g

Note: Values vary based on swaps. For lower fat, see “Lighten Up” variations!

And there you have it—comfort food with a spicy twist that’s as easy as it is satisfying! This Buffalo Chicken & Broccoli Casserole delivers creamy, cheesy goodness with just the right kick, making it perfect for busy weeknights, meal prep, or game-day spreads. With simple swaps to fit any lifestyle, it’s a recipe you’ll want on repeat. Dig in, enjoy the heat, and let dinner be the highlight of your night!