Buffalo Chicken Casserole

This Buffalo Chicken Casserole is creamy with just a hint of heat and very flavorful. Low carb keto casserole recipe.
Buffalo Chicken Casserole


  • 2½ cups shredded chicken
  • 3 cups riced cauliflower or spaghetti squash noodles*
  • 1½ cups monterey jack cheese
  • 1½ cups sharp cheddar cheese
  • ¾ 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
  • ¼ - ½ cup hot sauce
  • salt and pepper, to taste
  • For topping: Avocado slices, green onions, tomatoes, bell pepper, sour cream, yogurt, etc.
Buffalo Chicken Casserole


  1. 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.
  2. In a baking dish (9x9 for taller, 9x13 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.
  3. 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
  4. .........................
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