Description
Looking for a delicious and healthy meal option? The Jalapeño Buffalo Chicken Casserole is your answer! This gluten-free, Whole30, keto, and paleo-friendly dish combines tender shredded chicken with spicy jalapeños and a creamy buffalo sauce for a flavor explosion. Perfect for busy weeknights or meal prep, it’s loaded with nutritious vegetables like cauliflower rice, peppers, and carrots. With just 20 minutes of prep time, you can serve up this satisfying casserole that the whole family will love. Enjoy it straight from the oven or as delightful leftovers throughout the week.
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
Instructions
- Preheat your oven to 400°F.
- In a large casserole dish, mix together the shredded chicken, cauliflower rice, jalapeños, onion, red pepper, and carrots.
- In a mixing bowl, whisk together the coconut cream, buffalo sauce, ranch dressing, garlic, salt, and pepper until smooth.
- Pour the sauce over the chicken mixture and combine thoroughly.
- Bake in the preheated oven for 45 minutes until bubbly. For a crispy top, bake slightly longer.
- Garnish with extra buffalo sauce or ranch and serve warm.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (about 225g)
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg