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Jalapeño Buffalo Chicken Casserole

GF Recipe
Print Recipe

★★★★★

4.9 from 26 reviews

This Jalapeño Buffalo Chicken Casserole is a flavorful and satisfying dish that is Whole30, Keto, Paleo, and Gluten-Free. Packed with shredded chicken, cauliflower rice, and a creamy buffalo sauce, this casserole is easy to make and perfect for a cozy dinner.

Ingredients

Scale

For the Casserole:

  • 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

For the Sauce:

  • 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. Preheat oven to 400 degrees F.
  2. Add vegetables and shredded chicken to a large casserole dish.
  3. In a small bowl, combine spices, minced garlic, coconut cream, buffalo sauce, and ranch. Whisk with a fork to combine well.
  4. Pour the sauce into the casserole dish and use two forks or tongs to combine the sauce into the vegetables and chicken. Once incorporated, smooth the ingredients into an even layer in the dish.
  5. Place the casserole into the oven and bake for 45 minutes (or slightly longer for a crispier top).
  6. Remove from the oven and top with a drizzle of buffalo or ranch, and any optional garnishes like green onion or more jalapeños.

Notes

  • You can adjust the spice level by adding more or fewer jalapeños.
  • Make sure to use the thick part of the coconut cream for a creamy texture.

Nutrition

Keywords: Jalapeño Buffalo Chicken Casserole, Keto, Whole30, Paleo, Gluten-Free, Casserole Recipe

Find it online: https://flavorsbymaya.com/jalapeno-buffalo-chicken-casserole/