The first time I prepared this recipe was inspired by the Ruled Me recipe, called Keto Chicken Popper Casserole, and although it was tasty I found it extremely spicy; prepared in that way is not a recipe that is practical for the whole family.
No small child withstands the spicy taste of jalapeños and eliminating jalapeños the recipe varies a lot.
But I think it was a good inspiration to prepare this recipe, I take the good of that recipe (using roasted chicken thighs, the thigh meat has more fat content and is juicier) and combine with some other dairy ingredients. We prefer to use much softer buffalo sauce.
Tip: If you want a more complete dish that serves as a lunch (without contours), you can add 1 head of small cauliflower chopped into pieces, before adding the cream cheese. Bake everything together and voila, to enjoy!
Preheat oven to 180 °C / 350 °F. Remove skin from chicken thighs, cut in two, quadrilateral and thighs.
Season with garlic, Italian herbs, salt, and pepper.
Put it on a grill tray, like chicken skin and roast it for approximately 45 minutes until everything is golden brown.
Remove the chicken from the oven, and let it cool. When it is cold, separate the meat from the bones, discard the latter and place the chicken at the bottom of the tray that you will use for the preparation of the recipe, I used a square refractory container 25 cm wide and 6 cm deep. Additionally, add the chicken skin and the fat that remained at the bottom of the tray.
Heat the cream cheese for about 15 seconds in the microwave. Mix cream cheese, onion, serrano pepper, celery and buffalo sauce. Beat it very well until you have a homogeneous mixture.
Pour the cream cheese mixture on the tray, the chicken should be covered with the mixture. Place all the cheese well distributed as a topping and bake it for about 20 to 25 minutes. Remove from the oven and serve very hot accompanied by a lettuce salad.
Keto Buffalo Chicken Casserole
- 4 Chicken thighs with skin
- 1 Large onion
- 3 Serrano peppers (you can use a jalapeño or red bell pepper)
- 1 Celery stalk
- 2 gloves Garlic crushed
- 4 tablespoons Buffalo sauce (low-carb)
- 2 cups Cream cheese
- 1 cup Cheddar cheese shredded
- 1 1/2 tsp Italian herbs
- Salt and pepper to taste
- Cut chicken legs, separating chicken thighs and drumsticks. Season and roast.
- Debone the chicken, cut it into pieces and pour it into the saucepan.
- Cut the vegetables and prepare a mixture of vegetables and cream cheese.
- Cover the chicken with the cream, add plenty of cheese and bake for 25 minutes.
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Alex is editor in chief of Bodyketosis, an author, low-carb enthusiast and a recovering chubby guy who reclaimed his health using the ketogenic lifestyle. The need for the keto life began after his aunt and cousin were diagnosed with type 2 diabetes and he was next in line. Through personal experience and extensive scientific research, Alex offers insightful tips for everything keto.