Jalapeño Buffalo Chicken Casserole Recipe
Introduction
This Jalapeño Buffalo Chicken Casserole is a spicy, flavorful dish that combines tender shredded chicken with vibrant vegetables and a creamy buffalo sauce. It’s a hearty, satisfying meal perfect for a weeknight dinner or casual gathering.
Ingredients
- 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
- 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
- Step 1: Preheat oven to 400 degrees F.
- Step 2: Add the frozen cauliflower rice, diced jalapeños, onion, red pepper, carrots, and shredded chicken to a large casserole dish.
- Step 3: In a small bowl, combine the salt, black pepper, minced garlic, coconut cream, buffalo sauce, and ranch. Whisk together until well blended.
- Step 4: Pour the sauce mixture over the ingredients in the casserole dish. Use two forks or tongs to mix everything together evenly. Then, smooth the mixture into an even layer.
- Step 5: Bake in the preheated oven for 45 minutes, or longer if you prefer a crispier top.
- Step 6: Remove from the oven and drizzle with extra buffalo sauce or ranch. Garnish with green onion and additional jalapeños if desired.
Tips & Variations
- For a milder version, reduce the amount of jalapeños or omit them altogether.
- Swap buffalo sauce for hot sauce or BBQ sauce to vary the flavor profile.
- Add shredded cheese on top before baking for a melty, cheesy crust.
- Use rotisserie chicken to save time on cooking and shredding chicken breasts.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For best texture, reheat uncovered in a 350-degree F oven for 10–15 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh cauliflower instead of frozen cauliflower rice?
Yes, finely chopping fresh cauliflower into rice-sized pieces works well. Just make sure to drain any excess moisture before baking to avoid a watery casserole.
Is this casserole spicy?
It has a moderate level of heat from the jalapeños and buffalo sauce, but you can adjust the spice by adding more or fewer jalapeños or choosing a milder sauce.
Print
Jalapeño Buffalo Chicken Casserole Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Low Carb
Description
This Jalapeño Buffalo Chicken Casserole is a spicy, creamy, and comforting one-dish meal featuring shredded chicken breast mixed with flavorful vegetables and drenched in a zesty buffalo sauce and creamy ranch dressing. Baked to perfection, this casserole is perfect for fans of bold flavors and makes a great weeknight dinner or game day dish.
Ingredients
Main Ingredients
- 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
Sauce Ingredients
- 1/2 cup canned coconut cream (the thick part at the top of the can)
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Garnishes
- Green onion, chopped
- Extra jalapeños, sliced
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the casserole evenly.
- Combine Vegetables and Chicken: In a large casserole dish, add the cooked shredded chicken, frozen cauliflower rice, diced jalapeños, diced onion, diced red pepper, and shredded carrots, distributing them evenly.
- Prepare Sauce: In a small bowl, whisk together the minced garlic, coconut cream, buffalo sauce, ranch dressing, salt, and black pepper until fully combined and smooth.
- Mix Ingredients: Pour the sauce over the chicken and vegetable mixture in the casserole dish. Use two forks or tongs to thoroughly combine the sauce into the ingredients, then smooth the top into an even layer.
- Bake: Place the casserole dish in the preheated oven and bake for 45 minutes. Bake longer if you prefer a slightly crispier top layer.
- Garnish and Serve: Once baked, remove from the oven and drizzle additional buffalo or ranch sauce over the top. Garnish with extra sliced jalapeños and chopped green onions if desired. Serve warm.
Notes
- You can substitute regular cream or sour cream in place of coconut cream if you prefer a dairy version.
- Adjust the amount of jalapeños according to your spice tolerance.
- Make sure chicken is cooked and shredded before starting the recipe to save time.
- This casserole can be stored in the refrigerator for up to 3 days and reheated.
- For a crispier topping, sprinkle some shredded cheese on top before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: Buffalo chicken casserole, spicy chicken casserole, jalapeño casserole, low carb chicken casserole, buffalo sauce chicken bake
