Keto Buffalo chicken jalapeno popper casserole .

• Prep Time: 15 minutes

• Cook Time: 25-30 minutes

• Total Time: 40-45 minutes

• Intensity Level: Easy (Perfect for beginner cooks)

• Servings: 6

• Dietary Info: Keto, Low-Carb, Gluten-Free

---

Ingredient Notes

Using high-quality ingredients can really elevate this simple casserole. Here’s what you’ll need:

• Chicken: 3 cups cooked, shredded chicken (A rotisserie chicken is the ultimate shortcut here).

• Bacon: 8 slices, cooked until crispy and crumbled.

• Cream Cheese: 8 oz (1 block), softened to room temperature. This is the key to a smooth, creamy sauce.

• Mayonnaise: ½ cup. Use a good quality, full-fat mayo (like avocado oil mayo for extra healthy fats).

• Hot Sauce: ½ cup. Frank’s RedHot Original is the classic choice for that authentic Buffalo wing flavor.

• Cheddar Cheese: 1 ½ cups shredded sharp cheddar, divided.

• Mozzarella Cheese: ½ cup shredded mozzarella.

• Jalapeños: 4-5 fresh jalapeños, sliced into rounds (remove seeds for less heat, leave them in for more fire).

• Garlic Powder: 1 teaspoon.

• Onion Powder: 1 teaspoon.

• Optional Garnish: Green onions or fresh chives, sliced.

• For Serving: Celery sticks, cucumber slices, or low-carb tortillas/wraps.

---

Instructions

Follow these simple steps to create the creamiest, cheesiest Buffalo casserole of your life.

Step 1: Prep the Ingredients

Preheat your oven to 375°F (190°C) .
If you haven’t already, cook your bacon until crispy. You can do this in a skillet on the stove, or for ease, bake it in the oven on a parchment-lined sheet at 400°F for 15-18 minutes. Once cooked, place it on a paper towel to drain, then crumble or chop it.
Wash your jalapeños and slice them into ¼-inch thick rounds. If you are sensitive to spice, use a small spoon to scrape out the white membranes and seeds.

Step 2: Make the Creamy Buffalo Sauce

In a large mixing bowl, combine the softened cream cheese, mayonnaise, and hot sauce. Use a hand mixer or a sturdy whisk to blend until the mixture is completely smooth and well-combined. There should be no lumps of cream cheese.
Add the garlic powder and onion powder to the bowl and mix again.

Step 3: Combine the Casserole Base

To the bowl with the sauce, add your shredded chicken, half of the crumbled bacon, and 1 cup of the shredded cheddar cheese (saving the remaining ½ cup for the top).
Mix everything together with a spatula until the chicken is evenly coated in the creamy sauce.

Step 4: Assemble the Casserole

Transfer the chicken mixture to a greased 9×13 inch (or similar size) baking dish. Spread it out into an even layer.
Sprinkle the remaining ½ cup of cheddar cheese and the ½ cup of mozzarella cheese evenly over the top.
Arrange the sliced jalapeños over the cheese. Finally, sprinkle the remaining bacon crumbles over the top.

Step 5: Bake to Perfection

Place the casserole in the preheated oven and bake for 25-30 minutes. You’ll know it’s done when the casserole is hot and bubbly around the edges, and the cheese on top is melted and just starting to turn golden brown in spots.
For a slightly browned and crispy cheese top, you can switch the oven to broil for the final 1-2 minutes. Watch it very closely during this step so it doesn’t burn.

Step 6: Rest and Serve

Remove the casserole from the oven and let it rest for at least 5-10 minutes. This allows it to set up, making it easier to serve. If you cut into it immediately, it will be very loose.
Garnish with sliced green onions or chives for a pop of color and freshness. Serve with celery sticks for dipping and a necessary cool crunch!

---

Tips for the Best Keto Casserole

1. Soften that Cream Cheese: This is crucial. If the cream cheese is cold, you will end up with little white lumps in your sauce. Leave it on the counter for 30-60 minutes before you start, or microwave it in a bowl for 15-20 seconds to soften it.

2. Adjust the Heat: The spice level is totally customizable. For a mild version, use only ¼ cup of hot sauce and remove all seeds from the jalapeños. For a “Suicide” level, use ¾ cup of hot sauce, add a dash of cayenne pepper to the sauce, and keep all the seeds in your jalapeños.

3. Don’t Skip the Rest: We know you’re hungry, but letting the casserole sit after baking allows the fats to cool slightly and reabsorb, preventing a greasy plate and ensuring perfect slices.

---

Storage & Meal Prep

This recipe is a meal prepper’s dream!

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.

• Reheating: Reheat individual portions in the microwave for 60-90 seconds. For best results (to keep the chicken from drying out), reheat in a skillet over medium-low heat with a tiny splash of water or extra hot sauce, covered, until warmed through.

• Freezer: You can freeze this casserole! Assemble it in a freezer-safe dish (preferably aluminum or glass) but do not bake it. Cover tightly with plastic wrap and foil. Freeze for up to 3 months. To cook, thaw overnight in the refrigerator and then bake as directed, adding 5-10 minutes to the bake time since you’re starting from cold.

---

Nutritional Information

Please note: Nutritional values are estimates and can vary based on the specific brands of ingredients used, the size of the eggs, and whether you use dark or white meat chicken. This information is provided as a courtesy and should not be a substitute for professional dietary advice.

(Calculations based on full-fat cream cheese, mayo, sharp cheddar, chicken breast, and bacon.)

---

Serving Suggestion

For a truly spectacular low-carb plate, serve a generous square of this casserole alongside a crisp wedge salad with blue cheese dressing. The cool, creamy dressing is the perfect foil for the spicy Buffalo flavors in the casserole.

Enjoy this little taste of game-day heaven, any day of the week