Jalapeño Buffalo Chicken Casserole Recipe
Introduction
This Jalapeño Buffalo Chicken Casserole is a spicy, creamy, and satisfying dish perfect for a cozy dinner. Combining tender shredded chicken with flavorful veggies and a zesty buffalo sauce, it’s an easy-to-make 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 dressing
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: green onion, extra jalapeños to garnish
Instructions
- Step 1: Preheat your oven to 400 degrees F (200 degrees C).
- Step 2: In a large casserole dish, combine the frozen cauliflower rice, diced jalapeños, onion, red pepper, carrots, and shredded chicken.
- Step 3: In a small bowl, whisk together the coconut cream, buffalo sauce, ranch dressing, minced garlic, salt, and black pepper until smooth.
- Step 4: Pour the sauce over the chicken and vegetables in the casserole dish. Use two forks or tongs to mix everything thoroughly, then spread the mixture into an even layer.
- Step 5: Bake in the preheated oven for 45 minutes, or a bit longer if you prefer a crispier top.
- Step 6: Remove from the oven and add a drizzle of additional buffalo sauce or ranch on top. Garnish with green onion or extra jalapeños if desired before serving.
Tips & Variations
- For extra heat, add more jalapeños or a dash of cayenne pepper to the sauce.
- Use cooked rotisserie chicken to save time on shredding and cooking.
- Swap the coconut cream for sour cream if you prefer a more traditional dairy flavor.
- If you like it creamier, stir in a bit of shredded cheese before baking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 350 degrees F oven until warmed through. For longer storage, this casserole freezes well 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 cauliflower rice. Be sure to remove excess moisture by lightly steaming or sautéing before combining with the other ingredients.
Is this casserole very spicy?
The heat level depends on how many jalapeños you add and the buffalo sauce you choose. Start with the recommended amount and adjust to taste by adding more jalapeños or a spicier buffalo sauce if you prefer more kick.
Print
Jalapeño Buffalo Chicken Casserole Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Low Carb
Description
This Jalapeño Buffalo Chicken Casserole combines tender shredded chicken and a medley of colorful vegetables with a creamy, spicy buffalo sauce. Perfect for a comforting dinner with a kick, this dish is baked to perfection and topped off with optional garnishes for extra flavor and visual appeal.
Ingredients
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
Sauces 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
- Extra buffalo or ranch sauce for drizzling
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for baking the casserole evenly.
- 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, distributing them evenly.
- Prepare Sauce: In a small bowl, whisk together the minced garlic, salt, black pepper, coconut cream, buffalo sauce, and ranch dressing until fully combined into a smooth sauce.
- Mix Sauce with Ingredients: Pour the prepared sauce over the ingredients in the casserole dish. Use two forks or tongs to thoroughly combine, ensuring the sauce evenly coats the chicken and vegetables. Then, smooth the mixture into an even layer for consistent baking.
- Bake the Casserole: Place the casserole dish in the preheated oven and bake for 45 minutes. For a crispier top, extend the baking time slightly by 5-10 minutes as desired.
- Garnish and Serve: Remove the casserole from the oven and drizzle with extra buffalo or ranch sauce. Garnish with chopped green onions and additional sliced jalapeños if desired. Serve hot.
Notes
- You can adjust the number of jalapeños depending on your preferred spice level.
- Using canned coconut cream adds richness but can be substituted with heavy cream if preferred.
- Ensure the chicken is fully cooked and shredded before beginning the recipe.
- The casserole can be made ahead and refrigerated before baking; just add extra baking time if baking straight from the fridge.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: buffalo chicken casserole, jalapeño chicken casserole, low carb casserole, spicy chicken bake, cauliflower rice casserole
