Today I will show you how to make the best keto buffalo chicken casserole you’ve ever tasted. This dish is a game-changer for anyone on a keto diet or just trying to cut down on carbs.
The recipe uses simple ingredients that you can easily find at your local grocery store. You’ll need some cooked shredded chicken, broccoli florets, buffalo sauce, and a mix of cheeses to create the creamy, tangy base of the casserole.
The xanthan gum helps thicken the sauce without adding carbs, making this dish truly keto-friendly. One of the best things about this casserole is how filling it is. The combination of protein from the chicken and fat from the cheese and cream will keep you feeling full and satisfied for hours.
And because it’s low in carbs, you don’t have to worry about the energy crash that often comes after eating a heavy, carb-laden meal.
After a quick bake in the oven, you’ll have a bubbling, cheesy casserole that’s ready to eat. It’s a great option for busy weeknights when you want something delicious but don’t have a lot of time to spend in the kitchen.
👍 Why You’ll Love This Recipe
Protein-Packed: With 4 cups of shredded chicken, this casserole is loaded with protein. Protein is essential for building and repairing muscles, and it helps you feel full for longer. You’ll get a good amount of your daily protein needs from just one serving of this dish.
Keto-Friendly: This recipe is perfect for anyone following a keto diet. It’s low in carbs and high in fat, which helps you stay in ketosis. You don’t have to worry about counting carbs or feeling guilty after eating this delicious meal.
Budget-Friendly: Using simple ingredients like chicken, broccoli, and cheese, this recipe is easy on the wallet. You don’t need any fancy or expensive ingredients to make a delicious keto meal.
Impressive for Guests: Want to serve something tasty to your non-keto friends? This casserole is so good, they won’t even realize it’s a “diet” food. It’s a great way to show that keto meals can be delicious and satisfying for everyone.
✨ Recipe Ingredients
- 3 cups Broccoli Florets
- 1/4 cup Buffalo Sauce (I recommend this sauce – amazon)
- 3 oz Cream Cheese (cut into cubes)
- 1/4 cup Heavy Cream
- 1 cup Chicken Broth (I recommend this broth – amazon)
- 1/2 cup Celery (chopped)
- 1 teaspoon Xanthan Gum + 1 tablespoon water
- 4 cups Shredded Chicken (cooked)
- 2 cups shredded Cheddar (divided)
- Salt
- Black Pepper (to taste)
- Toppings cooked bacon, blue cheese crumbles, green onions (optional)
👨🍳 How To Make
Follow this easy recipe:
Step 1
Start by preheating the oven to 350°F and greasing a 7×10 baking dish.
Step 2
Spread the cooked shredded chicken evenly across the bottom of the baking dish and top with broccoli. Season with black pepper and salt. Set aside for now.
Step 3
Place a deep skillet over medium heat. Add the chicken broth and cubed cream cheese. Stir until the cheese melts. Then, add the heavy cream and 1 cup of cheddar cheese. Bring the mixture to a light simmer and then cook for 5-6 minutes until it thickens.
Step 4
Combine the xanthan gum with 1 tablespoon of cold water. Slowly pour into the cheese sauce and stir. It will help it thicken.
Step 5
Pour the cheese sauce over the chicken and broccoli and top with the buffalo sauce. Add the remaining shredded cheese.
Step 6
Bake for 27-30 minutes. Enjoy!
💡Tips
1. The Broccoli
To avoid soggy broccoli in your casserole, don’t use frozen broccoli – fresh is best here. Cut your broccoli into small, bite-sized florets so they cook evenly and are easy to eat.
If you’re not a fan of raw broccoli’s texture in casseroles, you can give it a quick blanch before adding it to the dish.
Just dip the florets in boiling water for about 30 seconds, then immediately plunge them into ice water. This will slightly soften the broccoli while keeping its bright green color and crunch.
2. Xanthan Gum Tips
Xanthan gum is used to thicken the sauce without adding carbs, but it can be tricky to work with. Always mix it with cold water before adding it to your sauce – this prevents clumping. Use exactly the amount called for in the recipe; too much can give your sauce a slimy texture.
When you add the xanthan gum mixture to your sauce, whisk it in quickly and thoroughly. If you don’t have xanthan gum, you can leave it out – your sauce will be a bit thinner, but still delicious.
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FAQ
1. Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole up to a day in advance and keep it covered in the refrigerator. When you’re ready to eat, just pop it in the oven. You might need to add an extra 2-3 minutes to the baking time if it’s coming straight from the fridge.
2. What can I use instead of xanthan gum?
If you don’t have xanthan gum, you can leave it out. Your sauce will be a bit thinner, but still tasty.
3. Can I use frozen broccoli instead of fresh?
While fresh broccoli is recommended for the best texture, you can use frozen broccoli in a pinch. Just make sure to thaw it completely and pat it dry with paper towels to remove excess moisture.
4. What can I serve with this casserole?
This casserole is pretty filling on its own, but if you want to round out the meal, a simple side salad works great. For non-keto eaters, you could serve it over rice. For those on keto, cauliflower rice is a great low-carb option.
Keto Buffalo Chicken Casserole
Print RecipeIngredients
- 3 cups Broccoli Florets
- 1/4 cup Buffalo Sauce (I recommend this sauce – amazon)
- 3 oz Cream Cheese cut into cubes
- 1/4 cup Heavy Cream
- 1 cup Chicken Broth (I recommend this broth – amazon)
- 1/2 cup Celery chopped
- 1 teaspoon Xanthan Gum + 1 tablespoon water
- 4 cups Shredded Chicken cooked
- 2 cups shredded Cheddar divided
- Salt
- Black Pepper to taste
- Toppings cooked bacon, blue cheese crumbles, green onions (optional)
Instructions
- Start by preheating the oven to 350°F and greasing a 7×10 baking dish.
- Spread the cooked shredded chicken evenly across the bottom of the baking dish and top with broccoli. Season with black pepper and salt. Set aside for now.
- Place a deep skillet over medium heat. Add the chicken broth and cubed cream cheese. Stir until the cheese melts. Then, add the heavy cream and 1 cup of cheddar cheese. Bring the mixture to a light simmer and then cook for 5-6 minutes until it thickens.
- Combine the xanthan gum with 1 tablespoon of cold water. Slowly pour into the cheese sauce and stir. It will help it thicken.
- Pour the cheese sauce over the chicken and broccoli and top with the buffalo sauce. Add the remaining shredded cheese.
- Bake for 27-30 minutes. Enjoy!