Keto Buffalo Chicken Ranch Casserole

This recipe is easy peasy a'll- and boy is it sinfully delicious! This recipe is 100% low carb, keto friendly!

2 lbs shredded Chicken ( I make ahead in my instant pot, could use rotisserie chicken easily as well)
1/4 cup bacon, cooked and diced - or bacon bits!
1/2 cup sour cream
1/2 cup hot sauce of choice ( Texas Pete or Franks would work well)
1 block (8 oz) cream cheese- full fat
2 Tbsp Buttermilk Ranch Dressing mix ( I use this one )
1 cup Cheese( I used a mix of Cheddar and Monterrey Jack)
1 package Steamable Cauliflower Rice ( I use Birdseye or Trader Joes), cooked according to package.

Directions:

Stir sour cream through ranch well in a bowl.
Add in Chicken and combine.
Spread Riced Cauliflower in bottom of 9x13 baking dish.
Spread Chicken Mixture over the top of the riced Cauliflower.
Cover with Cheese. Sprinkle on Bacon.

BAKE in 350 degree oven for 30 minutes!

THAT IS IT Ya'LL! EASY PEASY!

Variations- leave out the cauliflower rice and serve as a dip!

- Use regular cooked rice or quinoa in place of the cauliflower rice if not doing low carb

NUTRITION (Serves 8)

271 total calories

5.6g Carbs
16.4g Fat
29.1g Protein
1.2g Fiber

Comments

Popular posts from this blog

Keto Breaded Pork Chops - A Quick and Easy Recipe INGREDIENTS - 8 thin cut boneless pork chops ( can also use chicken) 1 cup crushed pork rinds 1/2 cup parmesan cheese (the kind in the green can!) 1/4 cup Nutritional Yeast ( this ingredient is SO flavorful - worth buying! but you could just use the parmesan and pork rinds only 1:1 ratio if you wanted) salt and pepper to taste any other seasonings to taste ( I used a bit of garlic powder today) 1 stick melted butter ( this is IMPORTANT!) DIRECTIONS- Combine dry ingredients together in a shallow bowl. Melt butter in a Shallow bowl. Season butter, dry ingredients and pork with salt and pepper, as well as any seasoning of choice. Set up bowls and a parchment lined baking pan assembly line style. Dip pork into butter, then coat well in dry mixture, then set on pan. Repeat this step until all pork is finished. Bake in top rack of oven at 425 degrees approx 20-25 min, depending on thickness of your m...

The Nitty Gritty That is Fibro

Today I may or may not have the flu. How would you not know, right? Well, if you have Fibromyalgia, every day feels like a variation of the Flu. So if I ever do get sick, like an acute Sickness, well I never know if it is yet another symptom, or a just a bad Fibro day. So it got me thinking...With the flu so rampantly going around, maybe now is a good time to try and explain my everyday, my Fibro. I know so many who love me, or who know me and have me on your prayer chain, well you aren’t really sure what exactly it is.

Buffalo Chicken Soup (topped with blue cheese here) Ya'll. I just can't even describe how amazing this tastes- it is just so very decadent and exactly what I was craving today with my cold. The fact that it comes together with little to no effort was just the icing on on the proverbial cake for me today! As much as I love buffalo dip, I may just love this more! Ingredients : 25 ounces canned white meat chicken ( or shred your own) 10 oz riced cauliflower ( I used frozen Birdseye) 1/2 cup Frank's Hot Sauce 1/2 cup sour cream 1/2 cup heavy cream 2 cups chicken stock 1 cup shredded cheddar cheese 1 Tbsp Ranch ( I used Penzey's) 1 can Chipotle Rotel ( or any Rotel) Directions: Dump all ingredients except sour cream into Instant Pot. Set to Soup Setting ( or Manual 20 min) and make sure top is on Sealing. Now just let it cook and depressurize. Stir in sour cream and taste for any flavor adjustments. Serve with extra cheese, or blue cheese on top. E...

Search This Blog