Description
This Jalapeño Buffalo Chicken Casserole is a flavorful and spicy dish that’s perfect for those following Whole30, Keto, Paleo, and Gluten-Free diets. Combining shredded chicken with a medley of vegetables like cauliflower rice, jalapeños, onions, and red peppers, all tossed in a creamy buffalo sauce and ranch dressing, this casserole delivers a comforting yet healthy meal. Baked to perfection, it’s great for meal prep or a hearty dinner that balances spice and creaminess.
Ingredients
Units
Scale
Protein
- 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
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
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Garnishes
- Green onion
- Extra jalapeños
Instructions
- Preheat the 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, diced jalapeños, diced onion, diced red pepper, and shredded carrots. Make sure all vegetables are evenly distributed.
- Prepare the Sauce: In a small bowl, whisk together minced garlic, coconut cream, buffalo sauce, ranch dressing, salt, and black pepper until well combined to form a creamy, flavorful sauce.
- Mix Sauce and 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 the ingredients, ensuring everything is evenly coated. Then smooth out the mixture into an even layer in the dish.
- Bake the Casserole: Place the casserole dish into the preheated oven and bake for 45 minutes. If you prefer the top to be extra crispy, you can bake a few minutes longer, watching carefully to prevent burning.
- Add Final Garnishes: Remove the casserole from the oven, then drizzle additional buffalo or ranch sauce on top. Garnish with chopped green onions and extra jalapeños if desired for an extra kick and fresh flavor.
Notes
- If you don’t have cooked chicken ready, bake raw chicken breasts on a sheet pan at 400 degrees Fahrenheit for 25 minutes while prepping the rest of the casserole. Then shred the chicken and add it to the casserole mixture.
- You can make your own Whole30-compliant ranch dressing to use in this recipe for an even healthier option.
- Adjust the number of jalapeños to control the spiciness level according to your taste preference.
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
