Keto Buffalo Chicken Casserole
This buffalo chicken casserole starts off with cheesy cauliflower and then gets a spicy buffalo chicken stirred right in before baking. If you like buffalo chicken, this low carb version will be a big hit!
Servings 4
Calories 489kcal
Ingredients
- 1 medium head cauliflower
- ½ cup buffalo sauce divided
- ¼ cup heavy cream
- 2 ounces cream cheese
- 1 cup grated cheddar cheese
- ⅓ cup grated monterey jack cheese
- ½ teaspoon salt
- ½ teaspoon cracked pepper
- 2 cups cooked chopped chicken
- 2 tablespoons chopped green onions
- Ranch or blue cheese dressing for serving
Instructions
- Preheat oven to 350 degrees. Spray a 9x9 baking dish with non-stick spray.
- Chop the cauliflower into small pieces, about the size of macaroni noodles.
- Bring a pot of water to a boil. Add the cauliflower and boil for 4 minutes.
- Drain the water and return the cauliflower to the pot over low heat.
- Add ¼ cup of buffalo sauce, cream, cream cheese, cheddar, Monterey jack, salt, and pepper and stir well until the cheese has melted fully, about 3 minutes.
- Add the chicken and remaining buffalo sauce to a small bowl and toss to coat. Combine with the cauliflower mixture.
- Spread mixture into the prepared baking dish and bake for 15 minutes, or until hot and bubbly.
- Sprinkle with green onions and drizzle with ranch or blue cheese dressing before serving.
Notes
I normally purchase already chopped cauliflower in the produce section of the grocery store. A 1 pound bag is perfect for this recipe.
Nutrition
Serving: 11/4 cups | Calories: 489kcal | Carbohydrates: 10g | Protein: 29g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1473mg | Fiber: 4g | Sugar: 5g | Net Carbs: 6g