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5
from 1 vote
Keto Buffalo Chicken Casserole
This tasty casserole has that buffalo kick, for the best keto casserole ever!
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
6
servings
Author:
Holly
Equipment
Casserole Dish
3 quart or larger
Mixing Bowls
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
1 ½
pounds
frozen cauliflower rice
or large head of cauliflower, riced
½
cup
full-fat cream cheese
¼
cup
sour cream
2
cups
cooked shredded chicken thighs
(rotisserie chicken will work)
1 ½
cups
cheddar cheese
shredded
Garnish:
½
cup
blue cheese crumbles
¼
cup
green onions
thinly sliced
¼
cup
red onion
minced
Instructions
Preheat oven to 400°F.
In a large mixing bowl, combine the eggs, buffalo sauce, and spices, and 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 air tight freezer container. It will keep in the freezer for up to 3 months.
Nutrition
Calories:
408
kcal
|
Carbohydrates:
11
g
|
Protein:
29
g
|
Fat:
28
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
220
mg
|
Sodium:
1884
mg
|
Potassium:
673
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
2375
IU
|
Vitamin C:
67
mg
|
Calcium:
360
mg
|
Iron:
2
mg