Keto Buffalo Chicken Cauliflower Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
16 ounces Chicken Breast (cooked), no skin, roasted 2 tbsp Butter, salted 5 serving Green Onion (fresh-1 stalk) 1 stalk, large (11"-12" long) Celery, raw .15 serving Red Bell Pepper (one medium pepper) 2 cup Cauliflower Rice - Costco 35 tsp Frank's Original Red Hot Sauce (by G0LDENJET) 2 serving Hidden Valley Original Ranch Dressing. 2 Tbsp .2 cup (8 fl oz) Chicken Broth 6 tbsp Low fat cream cheese 8 oz Colby and Monterey Jack Cheese- Great Value .5 cup, shredded Cheddar Cheese .5 tsp Garlic powder
Cook 2 lbs of chicken breasts in the slow cooker. *If you prefer to boil the chicken on the stove there is instructions in the notes at the bottom of this recipe card.
Cover chicken breast with water or chicken broth and salt and pepper.
Cook on low for 4-5 hours or high 2-3 hours.
When the chicken is done done, remove from the slow cooker and shred into pieces (not too small).
Preheat the oven to 400 degrees and grease a 9 X 13 casserole dish.
Steam the cauliflower rice in the microwave. Sauté 1 stalk celery chopped, green pepper, and white part of green onions, in 2 Tb butter, in a skillet for 4 min on medium heat while cauliflower rice is steaming in the microwave.
Once the cauliflower rice is done, add it to the skillet and sauté for 3 min with the onions and celery.
Add the softened cream cheese and stir until melted.
Add buffalo sauce, ranch salad dressing, chicken broth, garlic powder, pepper, half of the cheddar cheese and half of the Monterey Jack Cheese.
If you prefer to make homemade ranch salad dressing here is a keto ranch dressing recipe.
Stir until all the ingredients are thoroughly combined then cook all of the ingredients for 1-2 minutes so that the mixture is nice and hot.
Add the shredded chicken and stir again.
Pour everything into a greased 9 X 13 casserole dish and top with the remaining cheddar and Monterey Jack cheese, then top with Mozzarella cheese.
Bake at 400°F for 15-18 min, then move to the top shelf and bake another 3 minutes.
If needed, turn the oven to broil for a minute so that the cheese gets nice and bubbly.
Garnish with parsley and the green chopped ends of the green onion
Serving Size: 9
Number of Servings: 9
Recipe submitted by SparkPeople user JLANDON14.
Cover chicken breast with water or chicken broth and salt and pepper.
Cook on low for 4-5 hours or high 2-3 hours.
When the chicken is done done, remove from the slow cooker and shred into pieces (not too small).
Preheat the oven to 400 degrees and grease a 9 X 13 casserole dish.
Steam the cauliflower rice in the microwave. Sauté 1 stalk celery chopped, green pepper, and white part of green onions, in 2 Tb butter, in a skillet for 4 min on medium heat while cauliflower rice is steaming in the microwave.
Once the cauliflower rice is done, add it to the skillet and sauté for 3 min with the onions and celery.
Add the softened cream cheese and stir until melted.
Add buffalo sauce, ranch salad dressing, chicken broth, garlic powder, pepper, half of the cheddar cheese and half of the Monterey Jack Cheese.
If you prefer to make homemade ranch salad dressing here is a keto ranch dressing recipe.
Stir until all the ingredients are thoroughly combined then cook all of the ingredients for 1-2 minutes so that the mixture is nice and hot.
Add the shredded chicken and stir again.
Pour everything into a greased 9 X 13 casserole dish and top with the remaining cheddar and Monterey Jack cheese, then top with Mozzarella cheese.
Bake at 400°F for 15-18 min, then move to the top shelf and bake another 3 minutes.
If needed, turn the oven to broil for a minute so that the cheese gets nice and bubbly.
Garnish with parsley and the green chopped ends of the green onion
Serving Size: 9
Number of Servings: 9
Recipe submitted by SparkPeople user JLANDON14.
Nutritional Info Amount Per Serving
- Calories: 270.9
- Total Fat: 18.9 g
- Cholesterol: 79.3 mg
- Sodium: 1,144.2 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 1.0 g
- Protein: 21.2 g
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