Ingredients:

  • 3 cups cooked chicken breast, shredded
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup full-fat sour cream
  • 1/2 cup low-carb/keto friendly Buffalo wing sauce
  • 1/4 cup full-fat Ranch or Blue Cheese dressing
  • 1 cup shredded sharp Cheddar cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 cup shredded mozzarella or Monterey Jack cheese (for topping)
  • 2 tablespoons finely chopped scallions (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, vigorously whisk together the softened cream cheese, sour cream, Buffalo sauce, ranch/blue cheese dressing, garlic powder, onion powder, salt, and pepper until completely smooth and lump-free.
  3. Gently fold the shredded cooked chicken into the sauce mixture until every piece is thoroughly coated.
  4. Stir in 1 cup of the shredded cheddar cheese until just combined.
  5. Spread the entire chicken mixture evenly into the prepared baking dish and smooth the top with a spatula.
  6. Sprinkle the remaining 1 cup of mozzarella or Monterey Jack cheese evenly over the top layer of the casserole.
  7. Bake for 25–30 minutes, or until the casserole is bubbling around the edges and the cheese topping is golden brown and melted.
  8. Remove from the oven and let stand for 5 minutes. Sprinkle with fresh scallions before serving immediately.