Description
This Jalapeño Buffalo Chicken Casserole is a flavorful, hearty dish perfect for those following Whole30, Keto, Paleo, and Gluten-Free diets. Packed with shredded chicken, spicy jalapeños, and a creamy buffalo-ranch sauce blended with coconut cream and veggies, it bakes to a warm, comforting casserole with a slight crispy top. It’s an easy-to-make, protein-rich meal that satisfies a spicy craving while keeping it healthy and diet-friendly.
Ingredients
Units
Scale
Protein
- 2 pounds chicken breast, cooked and shredded
Vegetables
- 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
Sauces & Condiments
- 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
Spices & Seasonings
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Garnishes
- Green onion
- Extra jalapeños
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F to ensure it is at the right temperature for baking the casserole evenly.
- Combine Ingredients: Add the vegetables (cauliflower rice, diced jalapeños, onion, red pepper, carrots) and shredded chicken into a large casserole dish, spreading them out evenly.
- Prepare Sauce: In a small bowl, whisk together minced garlic, salt, black pepper, coconut cream, buffalo sauce, and ranch until well combined to create a creamy, flavorful sauce base.
- Mix Sauce and Ingredients: Pour the sauce over the chicken and vegetables in the casserole dish. Use two forks or tongs to thoroughly combine the sauce into the ingredients. Once mixed evenly, smooth out the top to form an even layer in the dish.
- Bake the Casserole: Place the casserole dish into the preheated oven and bake for 45 minutes. For a crisper top, you may bake slightly longer, watching closely to avoid burning.
- Garnish and Serve: Remove the casserole from the oven and add a drizzle of extra buffalo sauce or ranch on top. Garnish with chopped green onions and additional diced jalapeños if desired. Serve warm.
Notes
- If you don’t have pre-cooked chicken, bake chicken breasts on a sheet pan at 400 degrees F for 25 minutes while you prep the vegetables and sauce to speed up the process.
- You can make your own Whole30-compliant ranch dressing at home for a fresher, cleaner ingredient option.
- Adjust the number of jalapeños according to your spice tolerance, adding more for extra heat.
- Use full-fat coconut cream for best creaminess and texture in the sauce.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 310
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
