Jalapeño Buffalo Chicken Casserole

This jalapeño buffalo chicken casserole has become my go-to solution for busy weeknights when I need something satisfying yet healthy. Packed with protein and vegetables, it delivers all the buffalo chicken flavor without derailing your nutrition goals.

I first made this casserole during my initial Whole30 when I was desperately missing comfort food flavors. Now it's in our regular rotation whether we're following a specific eating plan or not.

Ingredients

• Chicken breast: 2 pounds cooked and shredded provides the protein foundation for this hearty dish
• Frozen cauliflower rice: 20 ounces gives a veggie packed base without the carbs of traditional rice
• Jalapeños: 2 small diced adds that perfect kick of heat that balances the creaminess
• White or yellow onion: 1 small diced creates aromatic sweetness when cooked
• Red pepper: 1 diced brings vibrant color and natural sweetness
• Shredded carrots: 1/2 cup introduces subtle sweetness and additional nutrition
• Coconut cream: 1/2 cup creates richness without dairy look for full fat canned coconut milk
• Buffalo sauce: 1/2 cup provides that classic tangy spice choose one without sugar for Whole30
• Ranch: 1/4 cup balances the heat with cooling creaminess use compliant ranch for Whole30
• Minced garlic: 1 tablespoon infuses the entire dish with savory notes
• Salt and pepper: helps all the flavors shine
• Optional garnishes: green onion and extra jalapeños add fresh finish and visual appeal

Step-by-Step Instructions

Preheat Oven:

Begin by setting your oven to 400 degrees Fahrenheit so it reaches temperature while you prep the ingredients. This higher temperature helps develop flavors and gives the top a slight crispness.

Combine Base Ingredients:

Add your shredded chicken, frozen cauliflower rice, diced jalapeños, diced onion, red pepper, and carrots to a large casserole dish. No need to thaw the cauliflower rice first as it will cook perfectly in the oven from frozen.

Create Buffalo Cream Sauce:

In a separate bowl, whisk together the coconut cream, buffalo sauce, ranch, minced garlic, salt and pepper until smooth and well combined. The coconut cream might be slightly solid but will incorporate as you whisk. This sauce is where all the magic happens.

Mix Everything Together:

Pour your prepared sauce over the chicken and vegetable mixture in the casserole dish. Use tongs or two forks to thoroughly combine everything, ensuring the sauce coats all ingredients evenly. This ensures every bite has that buffalo flavor.

Bake To Perfection:

Smooth everything into an even layer in your baking dish and place in your preheated oven. Bake for 45 minutes until everything is hot and bubbly with slightly crispy edges. The vegetables will release their moisture and then reduce, intensifying the flavors.

Add Final Touches:

Remove from the oven and finish with an extra drizzle of buffalo sauce or ranch if desired. Add sliced green onions or additional jalapeño slices for a fresh garnish and extra pop of color.

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The buffalo sauce is truly the heart of this recipe. I recommend seeking out a high quality one without added sugars or preservatives. The first time I made this dish, my spice loving husband suggested doubling the jalapeños and we have never looked back.

Make Ahead Magic

This casserole actually tastes even better the next day after all the flavors have had time to meld together. You can prepare everything up to the baking stage, cover tightly, and refrigerate for up to 24 hours before baking. Just add about 10 additional minutes to the cooking time if baking straight from the refrigerator.

Smart Substitutions

If following a Whole30 is not your priority, you can easily substitute Greek yogurt for the coconut cream for a tangy twist. For those who enjoy dairy, adding a sprinkle of compliant cheese in the last 10 minutes of baking creates a delicious cheesy crust. Frozen riced broccoli can replace part or all of the cauliflower rice for even more vegetable variety and a different texture profile.

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Spice Level Control

The beauty of this recipe lies in its adaptability to your heat preference. For a milder version, remove the jalapeño seeds and membrane before dicing, or reduce to just one pepper. If you enjoy more heat, keep all the seeds and add a dash of cayenne to the sauce mixture. My family enjoys serving extra buffalo sauce at the table so everyone can adjust to their perfect spice level.

Serving Suggestions

While perfectly satisfying on its own, this casserole pairs wonderfully with a simple side salad dressed with olive oil and lemon juice. For those not following specific diet protocols, a slice of crusty bread is perfect for sopping up the flavorful sauce. I often serve this in meal prep containers with a side of avocado slices for healthy fats that complement the spicy flavors.

Frequently Asked Questions

→ Can I use fresh cauliflower instead of frozen cauliflower rice?

Yes, you can! Fresh cauliflower can be riced using a food processor or grater, then cooked lightly before adding to the dish.

→ How spicy is this casserole?

The spiciness depends on the buffalo sauce and the amount of jalapeños used. Adjust to your preference by adding more or less jalapeños.

→ Can I substitute the coconut cream?

Yes, you can use heavy cream, cream cheese, or a dairy-free alternative if you don't use coconut cream.

→ How can I make this dish ahead of time?

Prepare the casserole up to step 3, cover it, and store it in the fridge. Bake it fresh when you're ready to serve.

→ What are some garnishing options for this casserole?

Try topping it with green onions, extra jalapeños, a drizzle of buffalo sauce or ranch, or even fresh cilantro for added flavor.