Buffalo Chicken Casserole

5 from 6 votes

Enjoy the bold flavors of Buffalo Chicken Casserole, a low carb twist with riced cauliflower and leftover chicken. Creamy, cheesy, and easy to make - a true crowd-pleaser!

Course Keto Main Dish, Main Dish

Cuisine American

Keyword Buffalo Chicken Casserole

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 311kcal

Author Shelby Law Ruttan

Equipment

Ingredients

½ small onion , diced
1 small jalapeno , diced
2 cups diced mushrooms
4 cups diced cauliflower
2 cups chopped chicken
6 ounces cheddar cheese
¼ cup mayonnaise
¼ cup greek yogurt
1 large egg
½ cup hot sauce
2 teaspoons ranch seasoning

Instructions

Preheat oven to 350 degrees F. Spray an oblong baking dish with cooking spray and set aside.
In a small bowl, whisk together the mayonnaise, yogurt, and large egg. Set aside.
Heat olive oil in a large skillet over medium high heat until hot. Add diced mushrooms, onion, and garlic. Cook and stir for 2 minutes, until vegetables have softened.
Stir riced cauliflower into the skillet and stir to combine. Cook for 3 minutes, until cauliflower has begun to soften. Remove the skillet from the burner and set aside to cool for 5 minutes.
Add the hot sauce, shredded chicken, ranch seasoning, and shredded cheese to the skillet and stir to combine.
Stir in the mayonnaise mixture to combine, then transfer to prepared baking dish. Sprinkle with 2 ounces shredded cheese.
Bake for 30 minutes, until cheese has melted on top and edges of the casserole are golden brown. Cool for 10 minutes before serving.

Nutrition