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Jalapeño Buffalo Chicken Casserole

Jalapeño Buffalo Chicken Casserole
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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.

Ingredients

Scale
  • 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

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Lightly grease a large casserole dish to prevent sticking.

Step 2: Combine the Base

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.

Step 3: Make the Sauce

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.

Step 4: Mix It All Together

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.

Step 5: Bake

Bake in the preheated oven for about 45 minutes. For a crispier top layer, bake an additional 5–10 minutes.

Step 6: Garnish & Serve

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.

Find it online: https://paleo.recipes/jalapeno-buffalo-chicken-casserole/