Keto Buffalo Chicken Casserole Recipe
This Keto Buffalo Chicken Casserole Recipe is the perfect low-carb dinner that packs a spicy, cheesy punch. With tender shredded chicken, tangy buffalo sauce, and a creamy blue cheese topping, it’s a crowd-pleaser that fits seamlessly into your keto lifestyle.
Servings: 4 servings
Calories: 420kcal
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo sauce
- 4 oz cream cheese, softened
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese
- 1/4 cup chopped green onions
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish with butter or non-stick spray.
- In a large bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, ranch dressing, garlic powder, onion powder, salt, and black pepper. Mix until the chicken is evenly coated and the cream cheese is fully incorporated.
- Transfer the chicken mixture to the prepared baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese and crumbled blue cheese on top.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden. If desired, broil for 2-3 minutes at the end for extra crispiness.
- Remove from the oven and let it cool for 5 minutes. Garnish with chopped green onions before serving.
Notes
Pro Tips: For extra crispiness, broil the casserole for 2-3 minutes at the end. If you prefer less heat, reduce the buffalo sauce by half and mix in a little ranch dressing. Use pre-cooked chicken to save time. Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. Variations: Swap blue cheese for cheddar if you prefer a milder flavor. Add diced celery for extra crunch. For a dairy-free version, use coconut cream and dairy-free cheese.