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Lately I've been craving some kind of Buffalo chicken casserole, and I haven't had a lot of success finding a recipe I like. Only one has kind of come close, and that was a Betty Crocker recipe involving (very not-low-carb) Bisquick. Obviously, that wasn't going to work. Since I've been experimenting with different uses for oopsie bread, I decided to try using that as sort of a "pastry" topping for the casserole I was building in my head. By the way, if you haven't tried oopsie bread yet, you really need to. It is a low carb must have for me to keep on hand, especially if a sandwich craving hits.
So, rolling with this oopsie "pastry" topping idea, I decided to try out my own Buffalo chicken casserole, loosely based on the Betty Crocker recipe. The original called for celery, which I don't care too much for in recipes. So instead, I opted to use diced green peppers, which worked out pretty well if I do say so. It also used scallions, which I didn't have on hand, so I chopped up a shallot instead. Overall, I think this came out great, and hit the spot for the Buffalo chicken craving. The topping browned faster than I hoped, so I ended up finishing the cooking time with a sheet of foil on top. I would recommend starting the first 20 minutes of cooking time with a foil tent (to prevent sticking in the "pastry" batter). The recipe is provided below, try it out and let me know what you think!
What you'll need:
1 lb. cooked chicken (chopped)
11 oz cream cheese, softened, divided
3 large eggs
1/4 cup hot sauce
1/4 cup blue cheese dressing
1/2 cup diced green peppers
1 shallot, chopped
1 cup cheddar cheese, shredded
1/4 tsp. salt
1/2 tbsp. psyllium husk
1/2 tsp. baking powder
Prep time: 30 minutes
Total time: 1 hour, 10 minutes
Nutrition info.: per serving: 34.9 g of fat (17.8 g saturated fat), 473 calories, 7.2 g of carbohydrates, 2.5 g of fiber, 34.4 g of protein
- Heat oven to 350 degrees F.
- In a medium sized bowl, combine one (8 oz.) package of softened cream cheese, hot sauce, and blue cheese dressing. Spread mixture over bottom of a greased 9 inch square baking dish (or pie plate).
- Layer the chicken, peppers, shallot, and then shredded cheese over the cream cheese mixture.
- For the "pastry" topping, first separate the egg whites from the yolks, setting both aside in separate bowls.
- Add the salt to the bowl containing the egg whites and beat until the egg whites are stiff.
- In the bowl containing the egg yolks, add the remaining 3 ounces of cream cheese and beat until well combined. Add in the psyllium husk and baking powder and stir. Fold in the egg whites, being sure to keep the light, airy consistency.
- Pour the "pastry" mixture over the casserole and lightly spread.
- Bake for 40 minutes. For the initial 20 minutes, cover the dish with a foil tent in order to avoid over browning of the "pastry" topping.