Name: Jalapeño Buffalo Chicken Casserole Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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 dressing; 1 tablespoon minced garlic; 1 teaspoon salt; 1/2 teaspoon black pepper; Green onion; Extra jalapeños

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Introduction

This Jalapeño Buffalo Chicken Casserole brings together tender shredded chicken, spicy jalapeños, and a creamy buffalo sauce for a comforting and flavorful meal. It’s a perfect dish for those who love a little heat and crave a satisfying, easy-to-make casserole.

The image shows a black cast iron skillet filled with a baked dish that has three visible layers. The bottom layer is a rich, thick tomato sauce with small bits of vegetables. The middle layer contains melted yellow and white cheese spread evenly over the sauce. On top, there are thin slices of jalapeño peppers scattered across, along with some chopped green onions adding pops of green. The skillet is placed on a white marbled surface with some green cilantro leaves on the side, and a white plate with two gold utensils nearby. Photo taken with an iphone --ar 4:5 --v 7

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 your 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, whisk together the minced garlic, coconut cream, buffalo sauce, ranch, salt, and black pepper until well combined.
Step 4: Pour the sauce mixture over the chicken and vegetables in the casserole dish. Use two forks or tongs to thoroughly mix everything until the sauce is evenly incorporated. Then, smooth the mixture into an even layer.
Step 5: Bake the casserole in the preheated oven for 45 minutes, or longer if you prefer a crispier top.
Step 6: Remove the casserole from the oven and drizzle with extra buffalo sauce or ranch, and add optional garnishes like green onion or additional jalapeños before serving.

Tips & Variations

For a milder dish, reduce the amount of jalapeños or omit them altogether and add a pinch of smoked paprika for flavor.
Use cooked rotisserie chicken to save time without sacrificing flavor.
To make it creamier, stir in some shredded cheese before baking.
Swap the cauliflower rice for regular cooked rice or quinoa if preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. To maintain crispiness, reheat in the oven at 350 degrees F for about 10-15 minutes.

How to Serve

A white rectangular dish filled with a layered casserole. The bottom layer looks like shredded chicken mixed with a creamy sauce, topped by a thick layer of melting golden yellow cheddar cheese. On top, there are round slices of bright green jalapeño peppers scattered evenly. The cheese is bubbly and slightly browned in some spots, giving a crispy texture. The dish is placed on a white marbled surface with a light background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as it uses cauliflower rice and no wheat-based ingredients. Just ensure your buffalo sauce and ranch dressing are certified gluten-free.