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Jalapeño Buffalo Chicken Casserole

Spicy Jalapeño Buffalo Chicken Casserole You'll Crave

This Jalapeño Buffalo Chicken Casserole is a flavorful, comforting dish perfect for busy weeknights and accommodates various dietary needs.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups Cooked and Shredded Chicken Breast Rotisserie chicken can be used for convenience.
  • 2 cups Frozen Cauliflower Rice Alternatively, use fresh cauliflower, finely grated.
  • 2 small Jalapeños Finely diced, remove seeds for less spice if desired.
  • 1 small Onion Diced; can swap for shallots for a milder taste.
  • 1 medium Red Pepper Diced; orange or yellow bell peppers can be substituted.
  • ½ cup Shredded Carrots Can be omitted or replaced with zucchini.
  • ½ cup Canned Coconut Cream Use sour cream for a different flavor (not Whole30 compliant).
  • ½ cup Buffalo Sauce Ensure you choose a Whole30 approved brand.
  • ¼ cup Ranch Dressing Opt for Whole30 compliant ranch or make your own.
  • 1 tablespoon Minced Garlic Fresh garlic preferred, but powder is acceptable.
  • 1 teaspoon Salt Essential for seasoning; adjust to taste.
  • ½ teaspoon Black Pepper Essential for seasoning; adjust to taste.
Optional Garnishes
  • Green Onions Adds freshness and color when sprinkled on top before serving.
  • Extra Jalapeños For additional spicy kick as a topping!

Equipment

  • Casserole Dish
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather your casserole dish and prepare the ingredients.
  2. Combine the diced onion, diced red pepper, finely diced jalapeños, and frozen cauliflower rice in a large casserole dish. Add shredded carrots and cooked chicken, mixing evenly.
  3. In a separate mixing bowl, whisk together buffalo sauce, ranch dressing, canned coconut cream, minced garlic, salt, and black pepper until well combined.
  4. Pour the sauce mixture over the chicken and vegetable blend in your casserole dish. Stir gently to coat all ingredients.
  5. Spread the mixture evenly in the casserole dish and bake for about 45 minutes, or until golden and bubbling. For a crispy top, add an additional 5-10 minutes of baking time.
  6. Remove from the oven and let cool slightly. Drizzle with ranch or buffalo sauce and sprinkle with optional garnishes. Serve hot.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 14gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 1000IUVitamin C: 50mgCalcium: 30mgIron: 4mg

Notes

This casserole is perfect for meal prep and can be stored in the fridge for up to 4 days or frozen for up to 3 months.

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