Jalapeño Buffalo Chicken Casserole Recipe

Introduction

This Jalapeño Buffalo Chicken Casserole is a flavorful and spicy twist on a classic comfort dish. Packed with tender chicken, vibrant vegetables, and a creamy buffalo sauce, it’s perfect for a satisfying weeknight dinner.

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
• 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: Add the cooked shredded chicken and all the diced vegetables, including cauliflower rice, jalapeños, onion, red pepper, and carrots, into a large casserole dish.
3. Step 3: In a small bowl, whisk together the minced garlic, salt, black pepper, coconut cream, buffalo sauce, and ranch until fully combined.
4. Step 4: Pour the sauce over the chicken and vegetables in the casserole dish. Use two forks or tongs to mix everything thoroughly, then smooth the mixture into an even layer.
5. Step 5: Bake in the oven for 45 minutes, or longer if you prefer a crispier top.
6. Step 6: Remove from the oven and drizzle with extra buffalo sauce or ranch, then garnish with green onions or additional jalapeños if desired.

Tips & Variations

• For a milder version, reduce the amount of jalapeños or remove the seeds before dicing.
• Swap coconut cream for sour cream or cream cheese for a different creamy texture.
• Use shredded rotisserie chicken to save time on prep.
• Add shredded cheese on top before baking for a gooey finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350 degrees F until heated through or microwave in short intervals, stirring halfway. 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 make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and store it covered in the refrigerator. Bake it fresh when you’re ready to eat.

Is this casserole gluten-free?

Yes, all the ingredients used here are naturally gluten-free, making it a safe option for those with gluten sensitivities.

Jalapeño Buffalo Chicken Casserole Recipe

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★★★★★

4.4 from 98 reviews

This Jalapeño Buffalo Chicken Casserole is a flavorful and spicy baked dish combining shredded chicken with cauliflower rice, vegetables, and a creamy buffalo sauce. It’s perfect for a comforting meal with a kick, blending creamy, spicy, and savory flavors for a satisfying casserole that’s easy to prepare.

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

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 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 dressing
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Optional Garnishes

• Green onion, chopped
• Extra jalapeños, sliced

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to get it ready for baking the casserole.
2. Combine Ingredients: Add the cooked shredded chicken, frozen cauliflower rice, diced jalapeños, onion, red pepper, and carrots into a large casserole dish.
3. Prepare Sauce: In a small bowl, whisk together the coconut cream, buffalo sauce, ranch dressing, minced garlic, salt, and black pepper until well combined.
4. Mix Sauce and Ingredients: Pour the sauce mixture over the chicken and vegetables in the casserole dish. Use two forks or tongs to evenly incorporate the sauce into all ingredients. Then, smooth the mixture into an even layer in the casserole dish.
5. Bake: Place the casserole dish in the preheated oven and bake for 45 minutes. If you prefer a crispier top, you can bake it slightly longer, watching carefully to avoid burning.
6. Garnish and Serve: Remove the casserole from the oven and optionally drizzle with extra buffalo or ranch sauce. Top with green onions and extra jalapeños for additional flavor and presentation. Serve hot.

Notes

• You can adjust the number of jalapeños depending on your spice tolerance.
• Substitute buffalo sauce or ranch dressing with your preferred brands for customizing flavor.
• Coconut cream can be substituted with full-fat cream or sour cream if you prefer a dairy option.
• Adding a layer of shredded cheese on top before baking can add an extra creamy texture.
• This casserole can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking cold.

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