Jalapeño Buffalo Chicken Casserole
Indulge in the comfort of a hearty meal with this Jalapeño Buffalo Chicken Casserole, perfect for any family gathering or busy weeknight dinner. This dish combines tender shredded chicken and vibrant vegetables, all enveloped in a creamy buffalo sauce that packs a flavorful punch. With its easy preparation and versatility, you can create a satisfying meal that accommodates various dietary needs including Whole30, Keto, Paleo, and gluten-free lifestyles. Whether you’re serving it fresh from the oven or enjoying leftovers throughout the week, this casserole is sure to please everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds cooked shredded chicken
- 20 ounces frozen cauliflower rice
- 2 small jalapeños, diced
- 1 small onion, diced
- 1 red pepper, diced
- 1/2 cup canned coconut cream
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees F.
- In a large casserole dish, combine the shredded chicken, cauliflower rice, jalapeños, onion, and red pepper.
- In a separate bowl, whisk together coconut cream, buffalo sauce, ranch dressing, garlic, salt, and pepper until smooth.
- Pour the sauce over the chicken and vegetable mixture and mix well to coat evenly.
- Spread everything into an even layer and bake for about 45 minutes until bubbly and golden on top.
- Serve hot with optional garnishes like green onions or extra jalapeños.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg