Keto Hot Chicken Salad Casserole
Yield: Serves 4-6

Ingredients:

  • Casserole:
    • 3 cups cooked chicken, shredded or chopped
    • 1 cup sharp cheddar cheese, grated
    • 1 cup pork rinds, slightly crushed (as a low-carb substitute for potato chips)
    • 1 1/4 cups mayonnaise (use a keto-friendly mayonnaise)
    • 1 cup celery, finely chopped
    • 1/4 cup bacon, cooked and crumbled
    • 1 tablespoon dry ranch mix (make sure it’s keto-friendly or use homemade)
    • 1/2 tablespoon lemon juice
    • 1 teaspoon Worcestershire sauce (check for a keto-friendly version)
    • 1/2 teaspoon onion powder
    • Kosher salt and freshly ground pepper, to taste

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 350º F (175º C) and lightly grease a square baking dish with butter or non-stick spray.
  2. Mix Ingredients:
    • In a large bowl, combine the cooked chicken, grated cheddar cheese, chopped celery, and crumbled bacon.
    • In a smaller bowl, whisk together the mayonnaise, dry ranch mix, lemon juice, Worcestershire sauce, and onion powder. Season with salt and pepper to taste.
  3. Combine and Bake:
    • Pour the mayonnaise mixture over the chicken mixture and stir until everything is evenly coated.
    • Transfer the mixture to the greased baking dish.
    • Top with the crushed pork rinds to give it a crunchy topping.
    • Bake for 25-30 minutes or until the casserole is hot and bubbly and the cheese is melted.
  4. Serve:
    • Remove from the oven and serve hot.

Nutritional Information (per serving, assuming 6 servings):

  • Calories: 380
  • Protein: 23g
  • Fat: 32g
  • Total Carbohydrates: 2g
    • Net Carbs: 1g
  • Fiber: 1g

This keto-friendly version of Hot Chicken Salad Casserole is a delicious, low-carb option that’s packed with flavor and satisfying textures. Enjoy!