Low-Carb, Keto friendly
Buffalo Chicken Casserole
My husband has been doing a modified Keto diet for about 6 weeks. After watching him benefit, and watching my hypothyroid body gain in the new year ( as usual), I guess I came to my end and decided to join him. Since I already had to cook for him and had learned what was expected I have begun experimenting on my own.
At first bite
At first bite my husband and 3 almost grown sons were won. They LOVED this recipe. I love buffalo anything, and cheesy sauces.
I served this with Spinach salad with Ranch dressing and celery sticks.
I may serve it with bread in the future. I will be modifying an Almond Meal Bread over the next few weeks to suit my needs. Post will be coming. Note: Since posting I have added the following that may be served with Buffalo Chicken Casserole – Almond Polentaand Keto Almond Tortillas
- 3 lbs. Boneless, skinless Chicken Thighs
- 1/4 Cup Frank’s Red Hot sauce
- 4 ribs Celery
- 2oz. Cream cheese
- 1 Cup shredded Monterey Jack cheese
- 1 Cup shredded Cheddar Cheese
Preheat oven to 350 degrees.
Cut chicken thighs up into 1 inch chunks and add to a large bowl. Pour hot sauce over chicken and stir to combine. Heat a large dutch oven or oven-proof pot over medium heat until hot. Add a small amount of oil or spray with cooking spray. Brown Chicken in pot. While chicken is cooking, slice celery into chunks/slices. Add to pan to soften while chicken browns.
Soften cream cheese. Mix together the cheeses and cream cheese in a seperate bowl. Add to chicken mixture. Stir to combine and melt the cheese. Then bake, uncovered, in oven for 30 minutes or until chicken is cooked through.
Makes approx. 6 servings
Approx. nutrition – 588 cal. 33.8 g. fat, 1.8 g. carb., 64.5 g protein