Jalapeño Buffalo Chicken Casserole
A spicy and creamy casserole packed with flavor and comfort.
Equipment
- Oven Preheat to 400°F (200°C)
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 medium red pepper, diced
- 0.5 cup shredded or finely diced carrots
- 0.5 cup canned coconut cream the thick part at the top of the can
- 0.5 cup buffalo sauce
- 0.25 cup ranch dressing
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large casserole dish, combine the shredded chicken, cauliflower rice, jalapeños, onion, red pepper, and carrots. Stir well to distribute all the ingredients evenly.
- In a small bowl, mix the minced garlic, coconut cream, buffalo sauce, ranch dressing, salt, and black pepper until well combined. This sauce will be the star of your casserole, so make sure it’s thoroughly mixed!
- Pour the sauce mixture over the chicken and vegetables. Use forks or tongs to evenly coat everything with the sauce. This helps ensure every bite is packed with flavor.
- Spread the mixture evenly in the casserole dish. This helps with even cooking and browning of the top.
- Bake in the preheated oven for 45 minutes, or longer for a crispier top. Keep an eye on it as it bakes; if you like a golden top, you can turn the broiler on for the last few minutes.
- Once cooked, drizzle extra buffalo sauce or ranch dressing on top. Add green onions and jalapeños for garnish if desired for that extra pop of color and flavor!
Notes
For a spicier kick, increase the amount of buffalo sauce or add a dash of cayenne pepper to the sauce mixture.