Description
This Jalapeño Buffalo Chicken Casserole is a flavorful and hearty dish combining tender shredded chicken, spicy jalapeños, and creamy buffalo sauce fused with a mix of vegetables and coconut cream. Perfectly baked to a comforting casserole, it fits Whole30, Keto, Paleo, and gluten-free lifestyles while delivering a zesty, satisfying meal.
Ingredients
Units
Scale
Proteins
- 2 pounds chicken breast, cooked and shredded
Vegetables
- 20 ounces frozen cauliflower rice
- 2 small jalapeños, finely diced, plus more for topping if desired
- 1 small white or yellow onion, diced
- 1 red pepper, diced
- 1/2 cup shredded or finely diced carrots
Sauces & Seasonings
- 1/2 cup canned coconut cream (the thick part at the top of the can)
- 1/2 cup buffalo sauce
- 1/4 cup ranch
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Garnishes
- Green onion
- Extra jalapeños
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the casserole.
- Combine Vegetables and Chicken: Add the frozen cauliflower rice, diced jalapeños, onion, red pepper, carrots, and shredded cooked chicken into a large casserole dish and mix gently to combine.
- Prepare Sauce: In a small bowl, whisk together minced garlic, salt, black pepper, canned coconut cream, buffalo sauce, and ranch until well combined to create a creamy, spicy sauce.
- Mix Sauce with Ingredients: Pour the prepared sauce over the chicken and vegetables in the casserole dish. Use two forks or tongs to thoroughly combine the sauce with all ingredients ensuring an even coating.
- Flatten and Bake: Smooth the mixture into an even layer within the casserole dish. Place the dish into the preheated oven and bake for 45 minutes. For a crispier top, bake slightly longer as desired.
- Serve and Garnish: Remove from the oven and add a drizzle of buffalo sauce or ranch on top. Garnish with green onions and extra jalapeños for added flavor and presentation, if desired.
Notes
- If you don’t have pre-cooked chicken, you can bake raw chicken breasts on a sheet pan at 400°F for 25 minutes while prepping the rest of the ingredients, then shred and add it to the dish.
- You can make your own Whole30-compliant ranch dressing for a fresher, homemade option.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
