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

Scale

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