Keto Buffalo Chicken Bacon Ranch Casserole

Serving of buffalo chicken bacon ranch casserole topped with melted cheese and green onion on a white plate
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Introduction

Chicken and bacon in a buffalo-and-ranch sauce, with cream cheese and sour cream to soften it and a Mexican cheese blend melted over the top. It comes together in one pan — the chicken cooks in the bacon grease — and bakes in an 8x8 dish.

The Buffalo Sauce Decides the Heat

How hot it lands is decided by your buffalo sauce. A third of a cup goes in, so the bottle you reach for matters more than anything else here, and brands are not close to each other on heat. The cream cheese and sour cream round the edge off whatever you use, but they will not turn a hot sauce into a mild one. Start milder than you think if you are not sure.

If it’s the ranch and cream cheese you’re here for, try our Instant Pot Keto Cheesy Ranch Chicken. It skips the buffalo sauce and cooks the chicken in a creamy ranch sauce instead.

What to Serve With It

Looking for a side to pair with this casserole? Our shredded Brussels sprouts salad is served raw, so there is nothing else to cook.

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You can also share it on Instagram and use the hashtag #buttertogetherkitchen so we can see what you make.

Enjoy!

Buffalo Chicken Bacon Ranch Casserole

4 net carbs
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Yield
6 servings
Course
Main Course
Cuisine
American

Ingredients

Nutrition Facts

6 servings per recipe
Trans Fat 0g 0% 0g 0%
Sugar Alcohols 0g 0% 0g 0%
Allulose 0g 0% 0g 0%

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Chop 8 oz bacon into bite sized pieces and pan fry. Stir regularly to ensure all pieces are cooked evenly and set aside.

  2. Pan fry cubed chicken in the same pan, using the bacon grease as cooking oil. Sprinkle chicken with salt, pepper, garlic powder and onion powder. Cook cubed chicken for about five minutes or until cooked through.

    Go by temperature rather than the clock. The chicken needs to reach 165°F (74°C) at the centre of the largest cube, which is the USDA FSIS safe minimum for poultry. Five minutes suits small, evenly cut cubes; cut them bigger and they will need longer.

  3. In a large bowl, stir together buffalo sauce, ranch, sour cream, and softened cream cheese. Add bacon and cubed chicken to the sauce and mix together.

  4. Pour all contents into an 8x8 baking dish and top with Mexican cheese blend. Bake at 350°F (175°C) for 10 minutes or until cheese is melted.

    Heat the oven while you are frying, so it is ready when the pan is. Everything in the dish is already cooked at this point — the ten minutes are only there to melt the cheese.

Updated — September 24, 2026: We added a temperature to cook the chicken to, and replaced our promise about how spicy this is with the thing that actually decides it — the buffalo sauce you pick.