Description
A flavorful Jalapeño Buffalo Chicken Casserole that combines tender shredded chicken with spicy jalapeños, creamy coconut cream, and tangy buffalo sauce. This dish is Whole30, Keto, Paleo, and Gluten-Free, making it a perfect guilt-free and satisfying meal. Packed with vegetables and baked to perfection, it’s a spicy, creamy, and wholesome casserole that serves six.
Ingredients
Units
Scale
Chicken 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
- 1/2 cup canned coconut cream (the thick part at the top of the can)
- 1/2 cup buffalo sauce
- 1/4 cup ranch (Whole30 compliant if desired)
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Garnishes
- Green onion, chopped
- Extra jalapeños, sliced
- Additional drizzle of buffalo or ranch sauce
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the casserole.
- Combine Vegetables and Chicken: In a large casserole dish, add the cooked shredded chicken, frozen cauliflower rice, finely diced jalapeños, diced onion, diced red pepper, and shredded carrots, mixing them well.
- Prepare the Sauce: In a small bowl, whisk together minced garlic, coconut cream, buffalo sauce, ranch dressing, salt, and black pepper until fully combined and smooth.
- Mix Sauce with Ingredients: Pour the sauce evenly over the chicken and vegetable mixture in the casserole dish. Use two forks or tongs to thoroughly combine so that the sauce coats every ingredient. Then spread the mixture into an even layer in the dish for consistent cooking.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake for 45 minutes. For a crispier top, bake a few minutes longer, watching closely to avoid burning.
- Add Garnishes and Serve: Remove the casserole from the oven. Drizzle with extra buffalo or ranch sauce as desired, and garnish with chopped green onions and additional sliced jalapeños for an extra kick. Serve hot and enjoy!
Notes
- If you don’t have pre-cooked chicken, you can bake raw chicken breasts at 400°F for 25 minutes. While they bake, prep the vegetables and sauce, then shred the chicken as soon as it’s done.
- Make your own Whole30-compliant ranch dressing at home for a healthier option.
- This casserole stores well and can be refrigerated for up to 3 days or frozen for up to 1 month.
- Adjust the amount of jalapeños according to your spice preference.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
