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Keto Buffalo Chicken Dip Casserole
Admit it, sometimes you wish your appetizer could just be your meal! Instead of looking for keto recipes to dip into a buffalo chicken dip, turn the dip into a casserole! A base of cauliflower stretches the dip into a full meal and offers a support system to hold the cheesy, melty good stuff.
How to Make It
Step 1
Preheat an oven to 375 degrees, and prepare an 9×13 baking dish with pan spray. Unwrap and lay down your boneless, skinless chicken thighs on a clean surface. Pound them flat with a meat tenderizer so they are all an even thickness.
Step 2
Chop and arrange the cauliflower in the bottom of the baking dish. Don’t leave any space open. Dice and arrange small pats of butter evenly over the cauliflower, as pictured.
Step 3
Lay the chicken thighs down over the cauliflower, also making sure to leave no gaps in between the ingredients. Sprinkle the salt, pepper, and garlic over the chicken.
Step 4
To make the buffalo dip, heat the cream cheese in a microwave for approx. 2 minutes. Stir the cream cheese about every 30 seconds to avoid burning. Stir the melted cream cheese together with the hot sauce.
Step 5
Spread the buffalo dip mixture across the chicken thighs. Make sure the dip reaches the edges of the baking dish.
Step 6
Finally, sprinkle the cheddar cheese over the top of the casserole.
Step 7
Wrap the casserole dish in foil, and bake it for 30 minutes on a medium rack. Then, remove the foil from the dish and bake for an additional 20 minutes or until the cheese turns golden brown.
Step 8
Slice into 6 slices for serving!
Ingredients
- Chicken Thigh, Skin Removed Before Cooking 1-¼ pound
- Cauliflower, Raw 12 ounce
- Butter 2 tablespoon
- Salt 0.5 teaspoon
- Black Pepper 0.5 teaspoon
- Garlic Powder 0.5 teaspoon
- Cream Cheese 8 ounce
- Red Hot Original Cayenne Pepper Sauce by Frank ‘s ¼ cup
- Cheddar Cheese ⅓ cup, shredded
- Step 1 Preheat an oven to 375 degrees, and prepare an 9×13 baking dish with pan spray. Unwrap and lay down your boneless, skinless chicken thighs on a clean surface. Pound them flat with a meat tenderizer so they are all an even thickness.
