Keto Buffalo Chicken Casserole

This keto buffalo chicken casserole recipe is perfect for game day or a family dinner. Turn up the heat with this low-carb comfort food!

https://www.bulletproof.com/recipes/keto-buffalo-chicken-casserole/

Total Time2

CourseMain Dishes

DietDairy-Free, Gluten-Free, Grain-Free, Keto, Low Carb

Servings servings

2 ½ cups organic chicken breast , diced (2½ cups is about 2 very large chicken breasts)
1 spaghetti squash
1 carrot , finely diced
1 leek , finely sliced
1-2 jalapenos , sliced
2 spring onions , sliced
2 pasture-raised eggs
4 tbsp Bulletproof-friendly hot sauce (add more if you like it spicy!)
½ cup Bulletproof-friendly mayonnaise
½ tsp salt
2 tbsp Grass-Fed Ghee
1 scoop Unflavored Collagen Protein powder
1 large sweet potato , finely diced, optional (skip if you're keto)

Preheat oven to 425F°.
Using a sharp knife, make 3-5 slits in the squash and place on a baking sheet.
Bake for 15-20 minutes, or until it is fork-tender. (Cooking time may vary depending on the size of the squash.)

While the squash is cooking, sauté the leek and carrots in ghee for 5-7 minutes until softened and mostly cooked through.
Shred squash with a fork and place in a large bowl.
Add the eggs, hot sauce, salt, mayonnaise and collagen into a bowl and whisk together until combined.
Mix all of the ingredients in a large bowl, transfer to an oven-proof dish and bake for 60-75 minutes.
Remove from the oven when the liquid has reduced and the top is nicely browned.
Drizzle some extra hot sauce on top before garnishing with chopped parsley and sliced jalapenos for a fresh, fiery finish!