A quick, easy, and healthy meal perfect for busy weeknights. This Buffalo Chicken Casserole can be assembled out of leftovers in advance and popped into the oven to heat up for a quick and healthy meal with a delicious buffalo chicken taste. All the flavor of buffalo wings, but much healthier (and without the greasy fingers)!


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Buffalo Chicken Casserole

After making my Healthy High Protein Buffalo Chicken Dip for a healthy Super Bowl party appetizer again this year, I remembered how much I love it.

FYI, I contributed the only 2 healthy things… a bowl of clementine segments, and the buffalo chicken dip with carrots and celery.

I also remembered it’s even better when making it into a casserole! 

The best thing about this Buffalo Chicken Casserole is that it can be assembled out of leftovers for a quick and easy weeknight meal!

On Sunday or Monday, I usually batch prep a bunch of foods in advance (one of my favorite tips to make meal prep faster and easier!) to be eaten later in the week. For example, I cook a big bowl of brown rice, roasted sweet potatoes, ground turkey and chicken breasts. Then I store them neatly in the refrigerator in these Pyrex glass storage containers. This guarantees we never get home from work at 5:42 pm realizing we have nothing to eat and resorting to take-out or pizza delivery. Although I’m sure my kids wish that would happen!


How to Make Buffalo Chicken Casserole

The best part about making this buffalo chicken casserole is that it’s really just layering a few things and rewarming. However, that’s assuming you already had some of these prepped and leftover in the refrigerator.

Which is why I highly recommend making this later in the week for 2 reasons. First, because it makes prepping this meal so quick. Secondly, it’s an easy way to use up all those leftovers you might be sick of and transform them into a new meal.

Roasted Sweet Potatoes

I usually make a big batch of roasted potatoes over the weekend or early in the week for a quick, easy, and healthy complex carbohydrate dinner side. But if you don’t have any on hand already, here’s how to do it:

To make them, first, preheat the oven to 400 degrees and line a baking sheet with aluminum foil. While the oven is heating, wash the potatoes, cut off the ends, and cut into 1/2 – 1-inch cubes. Next, lightly drizzle the potatoes with olive oil, tossing the potatoes a few times to evenly coat all the potatoes. Then spread the potatoes out into a single layer on the baking sheet. Finally, season them with a little salt, pepper, and whatever other spices you like (I love rosemary) and bake for 20 minutes.

Layer the sweet potatoes into a prepared Pyrex dish.

Spinach or Kale Layer

Lightly grease a skillet with your preferred cooking oil or spray, heat to medium-low, then add spinach or kale. Saute just until the spinach or kale starts to wilt and deepens in color. Depending on the size of your pan, you may need to do this in a few steps to wilt all of your greens.

Next, add the wilted greens layer to the casserole dish on top of the sweet potatoes.

Buffalo Chicken Dip Layer

Prepare the Healthy High Protein Buffalo Chicken Dip according to the directions. Layer the dip on top of the spinach or kale layer and evenly distribute to cover all the greens.


Bake for 20 minutes at 350 F degrees until heated throughout. Then drizzle a tiny bit of ranch dressing onto the casserole just before serving.