This Buffalo Chicken Casserole is creamy with just a hint of heat and very flavorful. Low carb keto casserole recipe.
The weather has been pretty cold here lately. It always surprises me that it can get so cold out here when the majority of the time it’s so warm. The garage is still full of stuff that hasn’t been moved into the house yet and there’s no real driveway so we’ve had to park our cars on the streets outside the community which means a nice walk every morning. It doesn’t quite remind me of my times in New York in college walking through the snow to class but after years of warming up in California again, I realize what a sissy I’ve become. Either that or I just really don’t have appropriate winter gear. I guess a thin sweatshirt and even thinner coat isn’t really winter gear. I’ll look into it.
In any case, with the cooler weather I’ve been craving those homey warm meals that always come to mind during the cold. It’s something like a chilly night with a fire blazing in the background, comfy blankets, wearing some type of flannel, eating a nice warm bowl or dish of something delicious with a glass of wine in one hand. If it’s closer to Christmas, maybe that wine is a glass of Bailey’s. The other night I was thinking about dinner and I had a spaghetti squash sitting on the counter asking to be used and though I originally intended it to be for a spaghetti and meat sauce situation, I just wasn’t in the mood. After taking stock of the cabinets and my fridge, I decided to make a buffalo chicken casserole and it was surprisingly really good! But I’m not sure why I was so surprised given that buffalo chicken wings are delicious… Either way, this is good, you should make it, sit in front of a fire and enjoy being warm and cozy!Print
- 2 1/2 cups shredded chicken
- 3 cups riced cauliflower or spaghetti squash noodles*
- 1 1/2 cups monterey jack cheese
- 1 1/2 cups sharp cheddar cheese
- 3/4 cup greek yogurt, sour cream or mayo
- 2 cups yellow onion, chopped
- 2 cups carrot/broccoli slaw, chopped*
- 1 cup kale, finely chopped
- 1 cup bell pepper (red, yellow, orange), chopped
- 1 tbsp garlic
- 1 tbsp olive oil
- 2 tbsp butter, melted
- 1/4 – 1/2 cup hot sauce
- salt and pepper, to taste
- For topping: Avocado slices, green onions, tomatoes, bell pepper, sour cream, yogurt, etc.
- Add olive oil to a pan over medium high heat. Add in onion and cook for about five minutes, stirring occasionally so it doesn’t burn. Add in carrot/broccoli slaw, bell pepper and garlic, cook for another three minutes. Add in kale and cook until kale has wilted about 2-3 minutes.
- In a baking dish (9×9 for taller, 9×13 for thinner), add the melted butter and greek yogurt (or sour cream or mayo). Mix together well (easiest to do with a fork or a whisk). Then add in shredded chicken. Coat chicken in yogurt/hot sauce mixture.
- Add in onion, carrot, kale, bell pepper mixture. Combine well. Add in cauliflower or spaghetti squash noodles and combine well again. Add in half of the cheese, combine well. Top with remaining cheese.
- Cook at 375 for 15 minutes until cheese is bubbly on top. You can also broil for about 5 minutes if you’d like.
- Top with your favorite toppings. I used Avocado slices, red bell pepper and Green Onions.
To make paleo, omit cheese or use paleo friendly cheese. Use paleo mayonnaise instead of greek yogurt.
If you’re worried about carbs for Ketogenic, you can omit some or all of the onions, bell peppers and cauliflower. To up fat, add more mayonnaise, top with sour cream and avocado or add more cheese.
If you don’t want to use the carrot and broccoli slaw, you can just use sliced carrots.
It doesn’t really matter if you use greek yogurt, sour cream or mayo. The flavor won’t change very much and it’s really all for creaminess. Use whatever best suits your eating habits. I used greek yogurt.
I’ve made this with both spaghetti squash noodles and riced cauliflower. Both are very good. The flavors do vary, of course, but I’ve found both enjoyable and it’s also a good way to change it up sometimes.