Low Carb Buffalo Chicken Casserole

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Low Carb Buffalo Chicken Casserole

An egg and cheese dream! If you’re eating keto, this is the dish for you. We love anything buffalo, and this is a great football Sunday dish (go Pats!). I love to drizzle ranch or blue cheese dressing on top when serving, it makes a hearty comfort food dish look more fancy!

Low Carb Buffalo Chicken Casserole

A delicious keto-friendly casserole
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course
Servings: 6 people


  • 2 1/2 cups cooked, shredded chicken
  • 8 oz. cream cheese, softened
  • 1/2 cup hot Buffalo sauce Frank's is an awesome choice
  • 3 tbsp. dry Ranch dressing mix you can use more to taste
  • 8 large eggs
  • 1/4 cup heavy cream
  • 8 oz. grated Mexican, cheddar or mozzerella cheese


  • Preheat oven to 350 degrees
  • Add chicken, buffalo sauce, Ranch mix and cream cheese to a large bowl, mix well. I like to zap the cream cheese in the microwave for a few seconds to soften it so it stirs easily.
  • Place the chicken mixture into a well-greased 8 x 8 baking dish
  • Add eggs and cream to a bowl, whisk to mix well. I like to add a few extra drops of the buffalo sauce to the eggs as well. Then stir in the shredded cheese.
  • Pour the egg mixture over the chicken in baking dish, covering evenly
  • I also like to cover this with extra shredded cheese!
  • Bake uncovered for 30 minutes or until eggs are set
  • Serve with a drizzle of ranch or buffalo sauce

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