Jalapeño Buffalo Chicken Casserole Recipe

Introduction

This Jalapeño Buffalo Chicken Casserole combines tender shredded chicken with spicy buffalo sauce and fresh vegetables for a flavorful, comforting meal. It’s an easy-to-make dish perfect for weeknight dinners or feeding a crowd with a kick.

Ingredients

• 2 pounds chicken breast, cooked and shredded
• 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
• 1/2 cup canned coconut cream (the thick part at the top of the can)
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: green onion and extra jalapeños to garnish

Instructions

1. Step 1: Preheat your oven to 400 degrees F (200 degrees C).
2. Step 2: In a large casserole dish, add the cooked shredded chicken along with the frozen cauliflower rice, diced jalapeños, onion, red pepper, and carrots.
3. Step 3: In a small bowl, whisk together the salt, black pepper, minced garlic, coconut cream, buffalo sauce, and ranch dressing until well combined.
4. Step 4: Pour the sauce over the contents in the casserole dish. Use two forks or tongs to thoroughly mix the sauce with the chicken and vegetables. Once combined, spread the mixture evenly in the dish.
5. Step 5: Bake in the preheated oven for 45 minutes, or longer if you prefer a crispier top layer.
6. Step 6: Remove from the oven and drizzle extra buffalo sauce or ranch on top. Garnish with green onions and additional jalapeños if desired before serving.

Tips & Variations

• For a milder dish, reduce the amount of jalapeños or omit the seeds before dicing.
• Use rotisserie chicken for a quicker preparation.
• Swap buffalo sauce for hot sauce of your choice to adjust heat level.
• Add shredded cheese on top before baking for a gooey, cheesy finish.
• Try different vegetables like celery or mushrooms for added texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through or microwave in short intervals to avoid drying out. This casserole also freezes well for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cauliflower instead of frozen cauliflower rice?

Yes, you can pulse fresh cauliflower florets in a food processor to make your own cauliflower rice. Just make sure to drain any excess moisture before using it in the casserole.

Is this casserole dairy-free?

This recipe is mostly dairy-free if you use dairy-free ranch dressing. Check your buffalo sauce as some brands include dairy ingredients. Using coconut cream adds creaminess without dairy.

Jalapeño Buffalo Chicken Casserole Recipe

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★★★★★

4.5 from 67 reviews

A spicy and creamy Jalapeño Buffalo Chicken Casserole combining tender shredded chicken, cauliflower rice, and a mix of vegetables tossed in a flavorful buffalo-ranch sauce, baked to perfection for a hearty and healthy meal.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 2 pounds chicken breast, cooked and shredded
• 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

Sauce and Seasoning

• 1/2 cup canned coconut cream (the thick part at the top of the can)
• 1/2 cup buffalo sauce
• 1/4 cup ranch dressing
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Optional Garnishes

• Green onion
• Extra jalapeños to garnish

Instructions

1. Preheat the oven. Preheat your oven to 400 degrees Fahrenheit to prepare for baking the casserole evenly.
2. Combine main ingredients. In a large casserole dish, add the cooked, shredded chicken along with the frozen cauliflower rice, diced jalapeños, onion, red pepper, and carrots.
3. Make the sauce. In a small bowl, whisk together minced garlic, canned coconut cream, buffalo sauce, ranch dressing, salt, and black pepper until the mixture is smooth and well combined.
4. Mix sauce with casserole ingredients. Pour the buffalo sauce mixture over the chicken and vegetables in the casserole dish. Use two forks or tongs to thoroughly combine, ensuring the sauce coats all ingredients evenly. Then smooth the mixture into an even layer.
5. Bake the casserole. Place the casserole dish into the preheated oven. Bake for 45 minutes, or slightly longer if you prefer a crispier top layer.
6. Finish and garnish. Remove the casserole from the oven. Optionally drizzle extra buffalo sauce or ranch on top, and garnish with additional green onions or jalapeños as desired before serving.

Notes

• You can adjust the number of jalapeños according to your spice preference.
• Using coconut cream adds creaminess while keeping the casserole dairy-free and rich.
• For a crunchier texture on top, you can broil the casserole for 2-3 minutes after baking.
• This casserole can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: Jalapeño Buffalo Chicken Casserole, buffalo chicken casserole, low carb casserole, gluten free dinner, spicy chicken bake