Description
This is a simple, baked casserole featuring shredded chicken in a rich, spicy, and creamy Buffalo sauce, perfect for a low-carb ketogenic diet.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 8 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (or similar low-carb hot sauce)
- 1/2 cup shredded cheddar cheese
- 1/4 cup blue cheese crumbles (optional)
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease an 8×8 inch baking dish.
- In a large bowl, combine the softened cream cheese, heavy cream, hot sauce, melted butter, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.
- Fold the shredded chicken into the cream cheese mixture until the chicken is fully coated.
- Spread the chicken mixture evenly into the prepared baking dish.
- Sprinkle the shredded cheddar cheese over the top of the casserole. If using, scatter the blue cheese crumbles over the cheddar.
- Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Remove from the oven and let it cool for 5 minutes before serving.
Notes
- For extra texture, you can top the casserole with crushed pork rinds before baking instead of using extra cheese.
- If you prefer a milder spice level, reduce the amount of hot sauce by 1 to 2 tablespoons.
- You can cook the chicken ahead of time using a slow cooker or instant pot.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3
- Sodium: 750
- Fat: 45
- Saturated Fat: 25
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 5
- Fiber: 1
- Protein: 35
- Cholesterol: 150