Keto Buffalo Chicken Casserole
This Keto buffalo chicken casserole is the best thing to make when you want a comfort food casserole with a kick.
Servings: 6 servings
Equipment
- Casserole Dish 3 quart or larger
Ingredients
- 4 large eggs
- ½ cup buffalo sauce
- 2 teaspoons garlic salt
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoons dried chives
- ½ teaspoon black pepper
- 1½ pounds frozen cauliflower rice or large head of cauliflower, riced
- ½ cup cream cheese
- ¼ cup sour cream
- 2 cups cooked shredded chicken thighs (rotisserie chicken will work)
- 1½ cups shredded cheddar cheese
Garnish:
- ½ cup blue cheese crumbles
- ¼ cup sliced green onions
- ¼ cup red onion minced
Instructions
- Preheat oven to 400°F.
- In a large mixing bowl, combine the eggs, buffalo sauce, garlic salt, onion powder, paprika, dried chives, and black pepper. Whisk until mixed.
- Stir in cauliflower rice, then fold in cream cheese and sour cream.
- Stir in the shredded chicken and pour into a 3 quart baking dish.
- Top with shredded cheddar cheese and bake for 45 to 60 minutes, until the eggs are set and center does not jiggle.
- Top with garnish and serve warm.
Notes
- Soften the cream cheese at room temperature to make it easier to cream into the sauce.
- Try making the casserole ahead of time to cook just before it is ready to be served.
- Store in an airtight freezer container. It will keep in the freezer for up to 3 months.
Nutrition
Calories: 408kcal | Carbohydrates: 11g | Protein: 29g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 220mg | Sodium: 1884mg | Potassium: 673mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2375IU | Vitamin C: 67mg | Calcium: 360mg | Iron: 2mg