Description

This Buffalo Chicken Casserole combines the bold flavors of buffalo sauce with shredded chicken and riced cauliflower for a creamy, low-carb, and keto-friendly dish. Perfect for a spicy, comforting meal.

Ingredients

2 cups cooked and shredded chicken

1 cup hot sauce (such as Frank’s RedHot)

1 cup coconut milk

1 tablespoon olive oil

1 medium onion, diced

1 bell pepper, diced

2 cups riced cauliflower

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C).
Cook Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, cooking for 4-5 minutes until tender and the onion is translucent.
Cook Cauliflower: Add riced cauliflower to the skillet and cook for 5-7 minutes until tender and slightly browned.
Make Sauce: In a separate bowl, combine hot sauce and coconut milk. Stir until the sauce is smooth and creamy.
Combine Ingredients: Add shredded chicken to the skillet with the vegetables and cauliflower. Pour the buffalo sauce mixture over everything and stir to coat evenly.
Transfer to Baking Dish: Transfer the mixture to a greased 9×13-inch baking dish and spread it out into an even layer.
Bake: Bake in the preheated oven for 20-25 minutes, until the casserole is bubbly and heated through.
Optional Broil: For a crispy top, broil for an additional 2-3 minutes until the top is golden and slightly crispy.
Serve: Serve hot and enjoy!

Notes

For a cheesy version, sprinkle shredded cheddar cheese on top before baking.

Add extra hot sauce or chopped jalapeños for more heat.

Feel free to include other vegetables like spinach, zucchini, or mushrooms.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish, Side Dish
Method: Baking, Stovetop
Cuisine: American