Jalapeño Buffalo Chicken Casserole Recipe

Introduction

Jalapeño Buffalo Chicken Casserole is a spicy, comforting dish full of bold flavors and nutritious ingredients. This easy-to-make casserole combines tender shredded chicken with a creamy, tangy buffalo sauce and a mix of fresh vegetables for a satisfying meal any night of the week.

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, extra jalapeños to garnish

Instructions

1. Step 1: Preheat your oven to 400 degrees F.
2. Step 2: In a large casserole dish, add the cooked shredded chicken, frozen cauliflower rice, diced jalapeños, onion, red pepper, and carrots.
3. Step 3: In a small bowl, whisk together the coconut cream, buffalo sauce, ranch dressing, minced garlic, salt, and black pepper until well combined.
4. Step 4: Pour the sauce mixture over the ingredients in the casserole dish. Use two forks or tongs to mix everything thoroughly, making sure the sauce is evenly incorporated.
5. Step 5: Spread the mixture into an even layer in the dish and place it in the preheated oven. Bake for 45 minutes, or longer if you prefer a crispier top.
6. Step 6: Remove from the oven and optionally drizzle with extra buffalo sauce or ranch dressing. Garnish with green onions and additional jalapeños if desired.

Tips & Variations

• For less heat, reduce the number of jalapeños or remove their seeds before dicing.
• Use cooked rotisserie chicken to save time without sacrificing flavor.
• Add shredded cheddar or mozzarella cheese on top before baking for a cheesy twist.
• Swap buffalo sauce for hot sauce or barbecue sauce for a different flavor profile.

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 in the microwave in short intervals, stirring occasionally. This casserole can also be frozen for up to 2 months; thaw overnight in the fridge 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. Use about 4 cups of fresh cauliflower to replace 20 ounces of frozen.

Is this casserole spicy?

The level of spice depends on the amount of jalapeños and buffalo sauce you use. You can adjust the heat by adding fewer jalapeños or opting for a milder sauce to suit your taste.

Jalapeño Buffalo Chicken Casserole Recipe

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★★★★★

4.8 from 84 reviews

This Jalapeño Buffalo Chicken Casserole is a spicy, creamy, and flavorful dish combining shredded chicken, cauliflower rice, and a bold buffalo sauce with a hint of heat from jalapeños. Perfect as a low-carb, protein-packed meal, it’s baked to a bubbly, slightly crispy finish and garnished with fresh herbs and extra jalapeños for added zest.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Main 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

Sauce Ingredients

• 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, sliced
• Extra jalapeños, finely diced

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for baking your casserole.
2. Combine Main Ingredients: In a large casserole dish, add the cooked shredded chicken, frozen cauliflower rice, diced jalapeños, diced onion, diced red pepper, and shredded carrots.
3. Prepare Sauce: In a small bowl, whisk together the minced garlic, salt, black pepper, coconut cream, buffalo sauce, and ranch dressing until the mixture is well combined and creamy.
4. Mix Sauce with Casserole: Pour the sauce over the mixture in the casserole dish. Using two forks or tongs, gently toss to evenly coat the chicken and vegetables with the sauce. Then, smooth the mixture into an even layer in the dish for uniform cooking.
5. Bake the Casserole: Place the casserole dish in the preheated oven and bake uncovered for approximately 45 minutes. For a more crispy top, bake a few minutes longer while monitoring closely.
6. Finish and Garnish: Remove the casserole from the oven. Drizzle with additional buffalo or ranch sauce if desired, and garnish with sliced green onions and extra diced jalapeños for added flavor and heat.

Notes

• This casserole is naturally low-carb and high in protein due to the chicken and cauliflower rice base.
• Adjust the amount of jalapeños to control the spice level.
• Coconut cream adds a rich, creamy texture while keeping the dish dairy-free.
• Make sure chicken is fully cooked before starting the recipe to ensure food safety.
• This dish reheats well and can be stored in the refrigerator for up to 3 days.

Keywords: Jalapeño Buffalo Chicken, Casserole, Low Carb, Spicy Chicken Bake, Cauliflower Rice, Buffalo Sauce, Healthy Dinner