Print

Jalapeño Buffalo Chicken Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the bold flavors of our Jalapeño Buffalo Chicken Casserole, a wholesome dish that’s as satisfying as it is delicious. This casserole combines tender chicken with spicy jalapeños and a creamy buffalo sauce, all nestled beneath a golden-baked topping. Perfect for family dinners or meal prep, this dish fits seamlessly into various dietary lifestyles, including Whole30, Keto, and Paleo. In less than an hour, you can serve up a hearty meal that’s packed with protein and low in carbs, making it ideal for busy weeknights. Enjoy it on its own or paired with fresh veggies for a complete dining experience!

Ingredients

Scale
  • 2 pounds cooked shredded chicken breast
  • 20 ounces frozen cauliflower rice
  • 2 small jalapeños, finely 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
  • 1/2 cup shredded or finely diced carrots

Instructions

  1. Preheat your oven to 400 degrees F.
  2. In a large casserole dish, combine the shredded chicken, frozen cauliflower rice, diced jalapeños, onion, red pepper, and carrots.
  3. In a mixing bowl, whisk together the coconut cream, buffalo sauce, ranch dressing, garlic, salt, and pepper until smooth.
  4. Pour the sauce over the chicken mixture and stir until well combined.
  5. Spread the mixture evenly in the casserole dish and bake for 45 minutes or until heated through and slightly crispy on top.
  6. Let sit for a few minutes before serving; garnish with green onions or additional jalapeños if desired.

Nutrition

Find it online: https://cookingwithallison.com/jalapeno-buffalo-chicken-casserole-whole30-keto-paleo-gf/