Jalapeño Buffalo Chicken Casserole Recipe

Introduction

This Jalapeño Buffalo Chicken Casserole is a spicy, comforting dish perfect for game day or a flavorful weeknight dinner. Combining tender shredded chicken with buffalo sauce and fresh vegetables, it’s an easy casserole that packs a punch.

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 the oven to 400 degrees F.
2. Step 2: Add the shredded chicken and all the diced vegetables, including jalapeños, cauliflower rice, onion, red pepper, and carrots, to 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 well combined.
4. Step 4: Pour the sauce mixture over the chicken and vegetables in the casserole dish. Use two forks or tongs to thoroughly mix the sauce into the ingredients, then smooth the mixture into an even layer.
5. Step 5: Bake the casserole in the preheated oven for 45 minutes. For a crispier top, you can bake it a few minutes longer if desired.
6. Step 6: Remove from the oven and drizzle with extra buffalo sauce or ranch. Garnish with green onions or additional diced jalapeños if you like.

Tips & Variations

• To reduce heat, remove seeds from jalapeños or substitute with milder peppers.
• Use rotisserie chicken for a quicker prep time.
• Swap the buffalo sauce with BBQ sauce for a different flavor profile.
• Add shredded cheese on top before baking for a cheesy crust.
• For a dairy-free option, confirm the ranch and buffalo sauce are vegan or substitute accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This casserole can also be frozen for up to 1 month; thaw overnight in the refrigerator 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 in a food processor to make your own cauliflower rice. Just make sure to remove excess moisture by patting it dry before adding to the casserole.

Is this casserole very spicy?

The heat level depends on the amount of jalapeños and buffalo sauce you use. You can easily adjust the spiciness by using fewer jalapeños or opting for a milder buffalo sauce.

Jalapeño Buffalo Chicken Casserole Recipe

Print Recipe

★★★★★

4.7 from 134 reviews

This Jalapeño Buffalo Chicken Casserole is a flavorful and spicy baked dish featuring shredded chicken mixed with cauliflower rice, vibrant vegetables, and a creamy buffalo sauce blend. Perfectly balanced with a hint of heat from jalapeños and a touch of ranch, this casserole is a comforting yet low-carb option for dinner.

• Author: Victoria
• 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

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 Toppings

• Green onion, chopped
• Extra jalapeños, sliced

Instructions

1. Preheat oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s hot and ready for baking the casserole.
2. Combine main ingredients: Add the cooked and shredded chicken, frozen cauliflower rice, diced jalapeños, onion, red pepper, and carrots into a large casserole dish.
3. Prepare the sauce: In a small bowl, whisk together minced garlic, coconut cream, buffalo sauce, ranch dressing, salt, and black pepper until well combined.
4. Mix sauce with ingredients: Pour the sauce over the contents in the casserole dish. Use two forks or tongs to thoroughly combine so the chicken and vegetables are well coated. Smooth out the mixture into an even layer in the dish.
5. Bake the casserole: Place the casserole dish in the preheated oven and bake for 45 minutes. For a crispier top, you can bake it a few minutes longer as needed.
6. Garnish and serve: Remove from the oven and drizzle additional buffalo sauce or ranch if desired. Garnish with chopped green onions and extra jalapeños for an extra kick before serving.

Notes

• You can adjust the number of jalapeños depending on your preferred spice level.
• Use canned coconut cream from a well-chilled can for the best thick consistency in the sauce.
• This casserole is great for meal prep and can be refrigerated for up to 3 days.
• To make it milder, reduce the buffalo sauce or omit the extra jalapeños in the topping.
• Feel free to substitute chicken breast with cooked shredded turkey or rotisserie chicken for convenience.

Keywords: Jalapeño Buffalo Chicken Casserole, low carb casserole, spicy chicken casserole, buffalo chicken recipe, healthy chicken dinner