Jalapeño Buffalo Chicken Casserole
Discover the joy of cooking with our Jalapeño Buffalo Chicken Casserole—a warm and hearty dish that embraces your taste buds with every bite! This casserole combines succulent shredded chicken, zesty jalapeños, and creamy coconut cream enveloped in a bold buffalo sauce. Perfect for busy weeknights or meal prep, this dish caters to various dietary preferences, including Whole30, Keto, Paleo, and gluten-free. Vibrant vegetables add essential nutrients while enhancing flavor and texture, making this casserole not just a meal but a delightful experience filled with layers of comfort. Whether you’re gathering around the table with family or enjoying it solo, this recipe is sure to become a staple in your home.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 8
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds cooked and shredded chicken breast
- 20 ounces frozen cauliflower rice
- 2 small jalapeños, finely diced
- 1 small white onion, diced
- 1 red pepper, diced
- 1/2 cup shredded carrots
- 1/2 cup canned coconut cream
- 1/2 cup buffalo sauce (sugar-free)
- 1/4 cup ranch dressing (dairy-free if needed)
- 1 tablespoon minced garlic
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large casserole dish, combine cooked chicken, thawed cauliflower rice, jalapeños, onion, red pepper, and carrots.
- In a separate bowl, whisk together coconut cream, buffalo sauce, ranch dressing, garlic, salt, and pepper until smooth.
- Pour the sauce over the chicken mixture and stir until well combined.
- Bake for 45 minutes or until bubbling and golden on top.
Nutrition
- Serving Size: 1 cup (approximately 208g)
- Calories: 355
- Sugar: 4g
- Sodium: 765mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg