Keto Cheesy Buffalo Chicken Bake (Easy Weeknight Dinner) is a fast two-serving casserole made from shredded chicken, cream cheese, buffalo sauce, and melted cheddar. This Keto Cheesy Buffalo Chicken Bake (Easy Weeknight Dinner) fits high-protein keto macros, bakes in minutes, and delivers an easy American weeknight dinner.

About This Recipe

Keto Cheesy Buffalo Chicken Bake (Easy Weeknight Dinner) is structured to behave like a real American weeknight dinner—protein-heavy, oven-ready, two portions, minimal prep, and no leftover water. Instead of cauliflower rice, vegetables, cream soups, or filler ingredients, this bake uses three components: chicken for protein, cream cheese for fat and structure, and buffalo sauce for heat. Cheddar melts over the top and inside the mixture to provide the richness people expect from buffalo-style dishes.

Shredded chicken keeps prep time near zero. Americans typically make this using rotisserie chicken or leftover chicken breast because chicken shredding is faster than raw cooking. Cream cheese binds everything together so the bake sets instead of separating into sauce. Buffalo sauce delivers acid and heat without sugar, flour, or starch. The two-portion format is intentional: a pound of chicken yields a full dinner for two adults without side carbs. You don’t need vegetables baked in, because vegetables release water and collapse texture. If you want them, serve them cold on the side.

This is weeknight-fast—mix ingredients, press into a small casserole dish, top with cheddar, bake just long enough to melt and brown edges, and serve. There are no fragile ratios, no emulsions, and no broths that break when reheated. The finished casserole behaves like a buffalo dip in texture but sits firm enough to be plated as dinner. Reheating is predictable because cream cheese stabilizes fat content. Microwaving 30–45 seconds is enough to return it to original consistency.

Scaling is clean. Double everything and use a larger dish for four servings. Cut buffalo sauce for milder palates. Increase it for heat. Add blue cheese or ranch if you want more fat. Lower calories by reducing cheddar—cream cheese still carries structure. Everything in this dish is designed around keto convenience: fast assembly, no grain, no sugar, no vegetables dumping water, and controlled servings.

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Why You’ll Love This Recipe

• Two true dinner servings
• High-protein and high-fat
• No cauliflower, rice, or filler
• 15-minute bake time
• Rotisserie-friendly
• Stable reheating
• Scales for 4 servings
• Zero carbs from starch

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Ingredients

• 16 oz cooked shredded chicken
• 4 oz cream cheese (softened)
• 4 tbsp buffalo wing sauce
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar cheese (divided)

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Instructions

1. Preheat oven to 375°F.
2. Mix 16 oz shredded chicken with 4 oz cream cheese, 4 tbsp buffalo sauce, garlic powder, salt, and black pepper.
3. Stir in half of the shredded cheddar.
4. Press the mixture evenly into a small casserole dish.
5. Top with the remaining cheddar.
6. Bake 14–16 minutes, or until fully melted with slight browning at the edges.
7. Serve hot.

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Nutrition (per serving)

• Calories: ~720
• Fat: ~52 g
• Protein: ~55 g
• Net Carbs: ~2 g

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FAQ

• Can I meal prep this bake?
  Yes. Store the cooked casserole for 3–4 days. Because the mixture contains no water-releasing vegetables, reheating retains density and texture. Microwave 30–45 seconds until the cheese resets.
• Can I adjust heat or flavor strength?
  Yes. Increase buffalo sauce for heat, or reduce it for milder profiles. The cream cheese absorbs acidity, so even high volumes of hot sauce won’t thin the mixture or break the bake.
• Can I replace cheddar with another cheese?
  Yes. Pepper jack adds heat, mozzarella stretches more but tastes milder, and colby jack tracks closest to cheddar. Hard cheeses like parmesan will not replicate melt or fat content.
• How do I lower calories or fat?
  Reduce cheddar and swap cream cheese for Neufchâtel. The casserole remains intact because shredded chicken provides structure. Avoid low-fat shredded cheese due to binders and water.
• Can I use canned chicken instead of shredded chicken?
  Yes. Drain thoroughly and break up fibers. Canned chicken is drier, so cream cheese becomes more important. No adjustments to seasoning or buffalo sauce are necessary.

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Variations & Substitutions

• Add blue cheese crumbles
• Swap cheddar for pepper jack
• Increase buffalo sauce for heat
• Add ranch for more fat
• Use canned chicken for convenience
• Serve with celery for crunch

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Serving Suggestions

• Eat straight from the casserole
• Pair with sparkling water
• Serve with celery sticks
• Add ranch or blue cheese on the side

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Jalapeño Popper Chicken Casserole
• Ground Beef Enchilada Casserole

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