This low carb buffalo chicken casserole is a delicious take on a popular buffalo chicken dip appetizer.
Something magical happens when you combine buffalo sauce and chicken. It’s is just one of those amazing combinations people can’t get enough of. A simple Google search for buffalo chicken dip will reveal hundreds, if not thousands or recipes. In fact, there are around 300,000 or more searches on Google every month for that very term.
So I decided to take the popular recipe and make it into a casserole. You can still enjoy it as a low carb buffalo chicken dip, or serve it as the main dish for dinner.
It’s a fairly easy dish, essentially combine all of the ingredients together and bake.
This recipe is based on already having shredded chicken on hand. The video below shows an easy way to make shredded chicken, or you can buy a rotisserie chicken and use the meat from that.
Please note that this low carb recipe was provided by a a guest chef. The article is written by me, but the recipe was created by a contributor.
Combine the base ingredients with the cream cheese and buffalo sauce mixture.
Mix until combined.
Top with cheese and bake.
Serve!
Low Carb Buffalo Chicken Casserole
You may want to double this recipe, or make two casseroles. It will go fast. You could also freeze it to make at a later date. No one will even know this is low carb.
Low Carb Buffalo Chicken Casserole
Ingredients
- 2 cups shredded chicken breasts
- 10-12 oz package of frozen riced cauliflower
- 4 oz cream cheese softened and cut into chunks
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/2 cup crumbled blue cheese
- 1/2 tsp Italian seasoning
- 1 tsp garlic power
- Salt & pepper to taste
Buffalo sauce:
- 2/3 cup hot sauce
- 1/2 cup melted butter
- 1/4 tsp Worcestershire sauce
- 1 tbsp vinegar
Instructions
- Preheat the oven to 350 degrees.
- Cook the frozen riced cauliflower according to package directions.
- In a large bowl, combine the cooked riced cauliflower, chicken, softened cream cheese, 1 cup of shredded cheddar cheese, 1/2 cup of mayo, Italian seasoning, garlic powder and salt & pepper.
- In a small bowl, mix buffalo sauce ingredients together.
- Pour the buffalo sauce into the chicken mixture and stir to combine.
- Pour the mixture into a baking dish and top with the shredded mozzarella cheese and crumbled blue cheese.
- Bake for 20-25 or until heated through.
Notes
Looks fantastic, right?
Don’t forget to Pin it on Pinterest.
And then Pin it again, because you can!
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Dana Armstrong says
Had a craving for buffalo wings and this recipe is really hit the spot. This is my second time making it and the family loves it. Been on Keto for an entire month now and lost 13 lbs. Thanks you so much for sharing this low carb dish.
Kim says
So glad you like it, thank you for letting me know!
Robin says
Looks real good! Found your site from Low Carb Lab and their post for 50 low carb cookies I decided to look at today. I’m into pumpkin with it being Autumn. I have lost 50 lbs on Atkins and keeping it off for over a year now. I’m 58 and low carb is the lifestyle of choice for my husband and I. Do you have a way to sign up for updates?
Kim says
Wow, that’s amazing about the 50 lb loss, congratulations! I’m not sure why my signup form isn’t showing up but you can access it here: https://730sagestreet.us15.list-manage.com/subscribe/post?u=f915ea28dd9749aaa97e3c1d2&id=afca7a5191 Thanks!