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Shelly’s Loaded Buffalo Chicken Casserole

<article> <section> <p>If you love buffalo chicken, you’re going to love this casserole! Shelly loved a non-keto version years ago, and wanted to make a Keto-friendly version with cauliflower and plenty of flavor. There were no leftovers even among the non-keto crowd!</p> <div class="sub-head">Shelly’s Loaded Buffalo Chicken Casserole</div> <p><b>Prep Time: 15 minutes | Cook Time: 45 minutes | Serves: 8</b></p> <div class="sub-head">Ingredients:</div> <p><ul> <li>⅔ cup plus 1 tablespoon olive oil</li> <li>2 ½ teaspoons Kosher salt</li> <li>1 tablespoon freshly ground black pepper</li> <li>2 tablespoons paprika</li> <li>2 tablespoons garlic powder </li> <li>⅔ cup hot sauce</li> <li>2 small heads of fresh cauliflower, chopped</li> <li>2 pounds boneless chicken breasts, cut into 1" cubes</li> <li>2 cups cheddar jack cheese</li> <li>1 pound bacon</li> <li>1 cup diced green onion</li> </ul></p> <div class="sub-head">Instructions:</div> <p><ol> <li>In a bag, mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.</li> <li>Add the cubed chicken and stir to coat. Allow to marinate at least 1 hour.</li> <li>Preheat oven to 450℉. Spray a 9X13" baking dish with cooking spray.</li> <li>Mix with cauliflower with chicken and put in a greased oblong pan.</li> <li>Bake for 30 minutes or until the cauliflower is almost tender.</li> <li>Cook bacon until crisp, drain and crumble.</li> <li>Top chicken and cauliflower with cheese and crumbled bacon. Lower the oven temperature to 400℉ and bake for another 15 minutes topping with the diced green onion at the 10-minute mark.</li> </ol></p> </section> </article>

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