Buffalo Chicken Jalapeno Popper Casserole

This is a Keto Diet recipe. Aidan like buffalo wings, so I thought I'd try this and see if he'd eat it. I also divided this recipe in half and cooked it in the new toaster oven (beating the kitchen heat in the summer!)

Buffalo Chicken Jalapeno Popper Casserole

400 degrees (PreHeat)

Ingredients:

• 2 pounds (6-small) boneless chicken thighs
• 6 slices bacon
• 3 medium jalapenos*
• 12 ounces cream cheese
• ¼ cup mayonnaise
• 4 ounces shredded cheddar cheese
• 2 ounces shredded mozzarella Cheese
• ¼ cup Frank’s Red Hot (or other hot sauce)
• Salt and pepper to taste

Directions:

Cook chicken thighs (I cooked my chicken thighs with salt/pepper seasoning on the grill- 15 min skin up, 15 min skin down, 15 more skin up to make this easier and less hot in the house. I then chopped it into bite size pieces).

Chop the bacon into bite size pieces, then cook the bacon in a skillet until crisp. Then add the jalapenos slices (deseeded)

When jalapenos are soft, add cream cheese, mayo, and hot sauce (I used Tapatio). Mix together and let cream cheese melt a bit.

Lay chicken into casserole dish and top with cream cheese mix.

Top with cheddar & mozzarella.

Bake for 15 minutes, then broil for 3 minutes to finish it off.

786 kcal per serving (makes 6)

4.6 carbs per serving

WW = 20 points per serving