Crazy Delicious Bufalo Chicken Cauliflower Casserole #keto #lowcarb

This Creamy Buffalo Chicken Cauliflower Casserole is cheesy, spicy, and crazy delicious! Made with only 5 ingredients, it’s low in carbs and suitable for those following a keto, low carb, or gluten free diet!

Rice the cauliflower. I recommend using fresh cauliflower, when possible. Using frozen may give you a runnier sauce. You can rice the cauliflower by using a grater or by adding the florets to a food processor and pulsing a few times until it resembles rice.

Shred the cheddar cheese. It is not recommended to use a bagged shredded cheese as it contains a starch to keep it from sticking together. That starch makes it so the cheese doesn’t melt as nicely and increases the carb count of this Creamy Buffalo Chicken Cauliflower Casserole recipe.


You’ll Need:


  • 1.5 lbs cooked chicken *diced or shredded
  • 5 cup riced cauliflower * from one large head
  • 1/2 Cup buffalo sauce
  • 8 ounces cream cheese *at room temperature
  • 8 ounces sharp cheddar cheese *shredded from block


Instructions:


  1. Preheat your oven to 375°F.
  2. In a large bowl, combine the chicken, riced cauliflower, buffalo sauce, cream cheese, and half of the cheddar cheese. The mixture will be thick.
  3. Spread into a medium casserole dish and top with the remaining cheddar cheese.
  4. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbling.
  5. Garnish with extra Buffalo sauce and fresh, minced parsley, if desired. Serve hot.


NOTES:


Tips and Techniques for the Best Creamy Buffalo Chicken Cauliflower Casserole

  • Setting the cream cheese out to come to room temperature an hour before you begin will make it easier to combine all of the ingredients.
  • Cut the chicken into bite size cubes and cook in a skillet with olive oil until just done through, or use an Instant Pot, or use leftover or rotisserie chicken to save time.
  • It is best to shred the sharp cheddar cheese from a block rather than buying a bag of pre-shredded cheese which contains a starch and doesn’t melt as well.
  • I recommend using fresh cauliflower, when possible. Using frozen may give you a runnier sauce. You can rice the cauliflower by using a grater or by adding the florets to a food processor and pulsing a few times until it resembles rice.

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