If one of your New Year’s resolutions is to find delicious recipes that are lower in fat, calories and carbs, then you’re going to enjoy this low carb buffalo chicken bake.
I’ll never forget the first time I tried Buffalo chicken dip. So creamy. So cheesy. So flavorful. SO GOOD!
Related: Touchdown Chili Dip
Let’s face it, one dip of a chip in that deliciousness, and you’re hooked!
Unfortunately, with the off-the-chart taste is off-the-chart levels of fat and calories, which doesn’t always lend itself to a smart choice when you’re trying to be mindful about watching what you eat.
A Lighter Version Of Buffalo Chicken Dip
So, I was thrilled when a friend shared her recipe for this low-carb Buffalo Chicken Bake that was lighter in fat and calories than the traditional dip.
I tweaked it a little too, and I think the end result is just perfect. It’s not quite as creamy in texture as the original recipes, but the flavor is there!
Not Just For Dipping!
My favorite way to use this low-carb buffalo chicken bake is as a stuffing for mushrooms and green peppers. It really fills me up!
But when I’ve served it as a dip, the reaction is always “This is awesome!”
Everyone has a hard time believing it’s a “light” recipe.
My kids will also sometimes use this as a filling for a wrap-style sandwich. Oh! How I love a recipe with such versatility!
The next time you’re stuck with what to make for dinner, or what to take to a party or a tailgate, I hope you’ll give this Easy and Lite Buffalo Chicken Bake a try.
My video below shows you how to make the recipe.
I also share my favorite tip for recipes that call for cooked chicken. Seriously, I use this tip at least 3 times a week in our family. I hope it makes your busy life a bit easier too!
Just a few ingredients and you’re on your way to dinner!
I think you’ll find it… Enjoyable!
Some Flavor Tips For This Low-Carb Buffalo Chicken Bake
I really love this easy low-carb buffalo chicken recipe as a go-to recipe to start the new year because it is high in protein, lower in fat and great if you’re watching your carbs.
And here’s another tip if you’re worried about this being too spicy….while my family likes to use a combo of Frank’s hot and wing sauce, the wing sauce is actually milder, so if you want to only use that to tame the heat even more, you have that option.
The cream cheese and the ranch dressing in this help to tame the spice too…so it’s more of a creamy, subtle heat, not a burn-your-face-off kind of heat.
Buffalo Chicken Bake
I’ll never forget the first time I tried Buffalo chicken dip. So creamy. So cheesy. So flavorful. SO GOOD!
Ingredients
- 4 cooked boneless chicken breasts, shredded or chopped into small pieces
- 1/4 cup Frank's Hot Sauce
- 1/4 cup Frank's Wing sauce
- 1/2 cup Light Hidden Valley Ranch dressing
- 4 tbsp reduced fat cream cheese
- 1 cup 2% reduced fat cheddar cheese
- Blue cheese crumbles (optional)
Instructions
- Preheat oven to 350°.
- In small sauce pan, heat sauces, ranch dressing and cream cheese over medium low heat until cream cheese is melted into sauces. Remove from heat.
- Put chicken into a separate mixing bowl.
- Pour sauce mixture over chicken. Mix until chicken is coated evenly.
- Place chicken mixture in baking dish (2-3Qt. in size or 11×8 works well). If using as stuffing for mushrooms or green peppers, do that here instead of putting into baking dish. Top mixture with cheddar cheese.
- Bake for about 20 minutes, or until cheese has melted.
- Garnish with blue cheese crumbles, if desired.
- Serve with chips for dipping or if making stuffed pepper wedges and mushrooms, use as appetizer or as a light dinner with a nice salad.
One more little tip…if you want some crunch, try adding 1/4 cup of chopped celery into the chicken mixture with the sauce. It adds some good texture.
Another Versatile And Light Recipe
I’m always looking for ways to make meals that are high in flavor and lower in fat. I also like recipes that give me a lot of versatility in how I serve them, like the buffalo chicken bake.
If you’re looking for that kind of recipe too, be sure to check out my southwestern rice bake recipe. I created that recipe over 25 years ago. It’s another great way to stuff peppers, bake up as a casserole, or roll up in a tortilla.
I hope these recipes help to get your New Year off to a good start! I’d love to know your thoughts on this recipe, so please scroll down and share your comments below. It’s always so good to hear from you!
From my kitchen to yours,
Jill
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