Let’s talk comfort food. You know, the kind that has bold flavors, a creamy texture, and hits all the right spots? Well, this Jalapeño Buffalo Chicken Casserole checks every box! Think spicy jalapeños, tangy buffalo sauce, and tender shredded chicken—all baked together into one irresistible dish. It’s like your favorite bar snack meets cozy casserole night.
Got a game night coming up? Planning meals for the week? Or maybe you’re just craving something hearty that still feels a little adventurous? This casserole delivers, every time. Bonus: it’s naturally gluten-free and super easy to tweak if you’re following a keto or Whole30 diet. Let’s jump right into it!
Quick Recipe Highlights
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Servings: 6
Why You’ll Love It
- It’s beginner-friendly, but flexible enough for seasoned cooks to put their own spin on it.
- Perfect for meal prep, make-ahead dinners, or freezing for later.
- Packed with just the right amount of heat.
What You’ll Need
Ingredients
Here’s the straightforward list for this casserole:
- 2 lbs shredded chicken (cook it fresh or grab rotisserie!)
- 20 oz frozen cauliflower rice (thaw and squeeze out extra water!)
- 2 small jalapeños, finely diced (save some slices for garnish if you want!)
- 1 small onion, diced
- 1 red bell pepper, diced
- ½ cup shredded carrots
- ½ cup coconut cream (use the thick stuff from the top of the can)
- ½ cup buffalo sauce
- ¼ cup ranch dressing (store-bought is fine, but homemade takes it up a notch!)
- 1 tbsp minced garlic
- 1 tsp salt
- ½ tsp black pepper
What If I Don’t Have Everything?
- No chicken breasts? Use leftovers or turkey instead.
- Coconut cream not your thing? Sub in heavy cream if you’re not dairy-free.
- Not a fan of cauliflower rice? Go for regular rice or quinoa.
How to Make It
Step 1: Get Your Oven Ready
Preheat the oven to 400°F. Grease a 9×13 casserole dish with cooking spray or a light layer of oil.
Step 2: Mix the Base
In a large bowl, toss together the shredded chicken, cauliflower rice, onion, bell pepper, carrots, and jalapeños. Spread this mixture evenly in the casserole dish.
Pro Tip: Want evenly cooked veggies? Chop them all roughly the same size.
Step 3: Whip Up the Sauce
In a smaller bowl, whisk together your coconut cream, buffalo sauce, ranch, garlic, salt, and pepper until smooth and creamy.
Step 4: Combine Everything
Pour the sauce over the chicken and veggie mix in the dish. Use a couple of forks (or whatever you’ve got handy) to toss everything until evenly coated. Smooth out the top with a spatula.
Quick Fix: Don’t skip mixing thoroughly. Dry spots = sad bites.
Step 5: Bake & Wait
Pop the dish in the oven for about 45 minutes. Want a crispy top? Leave it in for an extra 5–10 minutes.
Timing Tip: Keep an eye on the edges—they should be bubbling, not burnt.
Step 6: Garnish & Dig In
Once baked, let the casserole cool for just a few minutes. Top with extra buffalo sauce, a drizzle of ranch, or some sliced green onions. Feeling fancy? Throw on some crispy bacon bits!
Make It Your Own
Adjust the Heat
- For less spice, remove the jalapeño seeds or swap in a milder buffalo sauce.
- Love extra heat? Use more jalapeños or stir in a pinch of cayenne pepper.
Dietary Tweaks
- Keto/Low-Carb: As-is, this one’s keto-friendly—just double-check your sauces.
- Whole30: Make sure your buffalo sauce and ranch are Whole30-approved.
- Vegan: Switch out the chicken for jackfruit or chickpeas, and use a plant-based cream.
Easy vs. Fancy
- Keep it simple: Skip toppings and focus on the casserole itself.
- Dress it up: Add crispy bacon, a sprinkle of fresh parsley, or even shredded cheddar on top.
Serving Ideas & Leftovers
How to Serve
This casserole is hearty enough to stand on its own, but if you want a side, try:
- A crisp, fresh salad (think greens with avocado or a light vinaigrette).
- Roasted veggies like broccoli or asparagus.
Storing & Reheating
- Fridge: Store leftovers in an airtight container for up to 4–5 days.
- Freezer: Wrap the casserole tightly in foil and freeze for up to 3 months.
- Reheat: Warm in the microwave for individual servings or bake at 350°F for larger portions.
And there you have it—an easy, flavorful casserole that brings a little spice and a lot of comfort to your dinner table. Whether you’re making it ahead for the week or enjoying it fresh out of the oven, this dish will be a crowd-pleaser. Now, ready to give it a try?
PrintJalapeño Buffalo Chicken Casserole
This Jalapeño Buffalo Chicken Casserole is the ultimate fusion of bold flavors and creamy textures. Perfect for spice lovers, it combines tender shredded chicken, tangy buffalo sauce, and crunchy vegetables in a rich, dairy-free coconut cream base. Whether for meal prep or a hearty dinner, this gluten-free casserole is a crowd-pleaser with customizable heat levels.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Category: Main Dish
- Cuisine: American Fusion
Ingredients
- 2 pounds chicken breast, cooked and shredded
- 20 ounces frozen cauliflower rice (thawed and drained)
- 2 small jalapeños, finely diced (plus more for garnish)
- 1 small white or yellow onion, diced
- 1 red bell pepper, diced
- ½ cup shredded or finely diced carrots
- ½ cup canned coconut cream (thick part only)
- ½ cup buffalo sauce
- ¼ cup ranch dressing (store-bought or homemade)
- 1 tablespoon minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a large casserole dish to prevent sticking.
In a large mixing bowl, combine shredded chicken, cauliflower rice, diced onion, red bell pepper, carrots, and jalapeños. Spread the mixture evenly into the prepared casserole dish.
In a small bowl, whisk together coconut cream, buffalo sauce, ranch dressing, minced garlic, salt, and black pepper until smooth. Taste and adjust seasoning if needed.
Pour the sauce over the chicken and vegetable mixture in the casserole dish. Use tongs or forks to toss everything until evenly coated. Smooth out the top with a spatula.
Bake in the preheated oven for about 45 minutes. For a crispier top layer, bake an additional 5–10 minutes.
Remove from the oven and let cool slightly. Drizzle extra buffalo sauce or ranch on top and garnish with green onions or sliced jalapeños for added flavor.
Notes
Serving Suggestions
This casserole is hearty enough to stand alone but pairs beautifully with:
- A fresh green salad with avocado dressing.
- Roasted broccoli or garlic green beans for added crunch.
Tips & Tricks
- Spice Adjustment: For less heat, de-seed jalapeños or use mild buffalo sauce. For more spice, leave seeds intact or add cayenne pepper.
- Ingredient Prep: Thaw cauliflower rice completely and squeeze out excess water to avoid a soggy casserole.
- Consistency: Mix sauce thoroughly into the chicken and veggies to ensure even flavor throughout.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze portions for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat in the microwave in 45-second intervals or bake at 350°F until warmed through.
