Prepare a rich, low-carb casserole featuring shredded chicken coated in a spicy, creamy buffalo sauce and baked until bubbly.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
2 cups cooked, shredded chicken
8 ounces cream cheese, softened
1/2 cup heavy whipping cream
1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce (check label for zero sugar)
1/2 cup shredded cheddar cheese
1/4 cup blue cheese crumbles
1/4 cup ranch dressing (ensure it is keto-friendly/low carb)
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
1/2 cup shredded mozzarella cheese (for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
In a large bowl, combine the softened cream cheese, heavy whipping cream, buffalo sauce, ranch dressing, garlic powder, onion powder, salt, and pepper. Mix until the sauce is smooth and fully combined.
Fold in the shredded chicken, cheddar cheese, and blue cheese crumbles into the sauce mixture until the chicken is evenly coated.
Spread the chicken mixture evenly into the prepared baking dish.
Sprinkle the mozzarella cheese over the top layer.
Bake for 20 to 25 minutes, or until the casserole is heated through and the cheese topping is melted and slightly golden.
Let the casserole rest for 5 minutes before serving.
Notes
For a thicker sauce, reduce the heavy cream slightly or add 1 tablespoon of xanthan gum mixed with a little cold water before mixing.
You can substitute blue cheese crumbles with extra cheddar or Monterey Jack cheese if you prefer less tang.
To adapt for a slow cooker, mix all ingredients (except the mozzarella topping) and cook on low for 3 hours or high for 1.5 hours. Top with mozzarella and cook for 10 more minutes until melted.