Western · Keto
Buffalo Chicken Casserole
Shredded chicken baked in a creamy buffalo-ranch sauce under a blanket of melty cheddar. Game-day comfort food, keto-style.
Halal-friendly Easy
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 6
4g Net carbs
38g Protein
32g Fat
460 Calories
Per serving
Ingredients
- 4 cups (about 1.5 lbs / 680g) Cooked chicken, shredded
- 8 oz (225g) Cream cheese, softened
- 1/2 cup Buffalo hot sauce (Frank's RedHot)
- 1/2 cup Ranch dressing, sugar-free
- 2 cups (225g) Cheddar, shredded
- 3 Green onions, sliced
- 1 tsp Garlic powder
- to taste Salt and pepper
Method
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, beat softened cream cheese until smooth.
- Stir in buffalo sauce, ranch dressing, garlic powder, salt, and pepper until well combined.
- Fold in shredded chicken and 1 cup of the cheddar until evenly coated.
- Spread mixture in the baking dish. Top with remaining 1 cup cheddar.
- Bake 25-30 minutes until bubbly and the cheese is golden in spots.
- Sprinkle with sliced green onions. Rest 5 minutes before serving.
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