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buffalo chicken casserole (keto + low carb)


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Cook Time: 25 minutes

Total: 25 minutes

Servings: 6


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Step 1

Preheat the oven to 350 degrees F.

Step 2

In a lightly greased 7x11 baking dish spread the shredded chicken evenly across the bottom and place the broccoli on top. Add salt and pepper to taste, set aside.

Step 3

Heat a deep skillet to medium heat and add the chicken broth, and cubed cream cheese, stir until the cream cheese has dissolved. Add the heavy cream and 1 cup of the cheddar. Bring mixture to a slight simmer and allow it to cook 4-5 minutes until it has begun to thicken.

Step 4

OPTIONAL, but recommended: If you want to thicken the sauce even more (like a cream of soup consistency) you can combine 1 tablespoon corn starch and 1 tablespoon cold water OR 1 teaspoon xanthan gum + 1 tablespoon cold water and slowly pour it into the cheese sauce as you stir. The sauce will thicken almost immediately.

Step 5

Pour the cheese sauce over the chicken and broccoli. Top with the buffalo sauce and remaining shredded cheese.

Step 6

Bake 25-30 minutes until the broccoli is tender and the cheese has begun to brown.

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