Keto Buffalo Chicken Casserole
A cozy, low-carb casserole that brings creamy, tangy buffalo flavors together with tender chicken and a cheesy topping. Perfect for meal prep or a weeknight dinner.
Ingredients
- 2 cups cooked shredded chicken
- 1/2 cup buffalo sauce (mild or hot, to taste)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1/2 cup cauliflower rice, finely chopped or pulsed in a processor
- 1/2 cup diced celery (optional for crunch)
- 1/4 cup sliced green onions
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch paprika (optional)
- optional crumbled blue cheese or extra shredded cheddar for topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a medium baking dish with nonstick spray or a bit of oil.
- In a large mixing bowl, blend the cream cheese and sour cream until smooth. Stir in buffalo sauce, salt, and pepper. If you like extra tang, add a splash of ranch dressing or a pinch more of buffalo sauce.
- Fold in the shredded chicken, cauliflower rice, celery, and green onions. Mix until everything is evenly coated with the creamy buffalo mixture.
- Pour the mixture into the prepared dish. Sprinkle half of the cheddar cheese over the top, then finish with the remaining cheddar.
- Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese is melted and slightly golden. If you want a crustier top, you can broil for 1–2 minutes at the end, watching closely.
- Remove from the oven and let it rest for 5 minutes. Serve hot, with extra celery sticks or a side salad if you like.