Buffalo Chicken Casserole
Now you can enjoy creamy Buffalo chicken dip for dinner with this low carb, gluten free casserole! It's also loaded with veggies and pairs well with spaghetti squash, rice, or cauliflower rice.
Ingredients
- Olive oil
- 1 1/2 lbs. chicken, diced
- 1 medium onion, diced
- 3 bell peppers, diced
- Salt and pepper
- 8 oz. cream cheese
- 1 Tbsp. butter
- 1 c. chicken broth
- 1/2 c. hot sauce
- Juice of 1 lime
- 2 Tbsp. brown sugar
- 1 c. shredded cheese, divided
- Spaghetti squash or rice
Instructions
- Heat a large skillet with 2 Tbsp. of olive oil. Then, add the chicken and cook until browned, about 8-9 minutes. Season with salt and pepper. Remove from the skillet and set aside.
- Next, add 1 tbsp. of olive oil to the skillet. Sauté the onions and peppers for 5-6 minutes. Season with salt and pepper.
- Preheat the oven to 350 degrees.
- Now, add the cream cheese to the skillet. Allow to melt and stir. Then, stir in the butter, chicken broth, hot sauce, lime juice, and brown sugar. Next, stir in about 1/2 cup of shredded cheese. Add the chicken back to the skillet. Then, pour mixture into a greased baking dish and sprinkle with the remaining cheese.
- Bake for about 15 minutes. If cold, bake for 30-35 minutes.