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Jalapeño Buffalo Chicken Casserole

Spicy Jalapeño Buffalo Chicken Casserole Everyone Will Love

This Whole30 Jalapeño Buffalo Chicken Casserole is a flavorful, low-carb dish everyone will love.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 pounds Cooked Chicken Breast a perfect protein base that brings heartiness to the casserole.
  • 20 ounces Frozen Cauliflower Rice this low-carb filler adds volume without sacrificing taste.
  • 2 small Jalapeños for that necessary heat, just right for a Jalapeño Buffalo Chicken Casserole.
  • 1 small Onion provides a sweet undertone and depth of flavor.
  • 1 Red Pepper adds vibrant color and a hint of sweetness to balance the spice.
  • ½ cup Shredded or Finely Diced Carrots for a touch of sweetness and extra crunch.
For the Sauce
  • ½ cup Canned Coconut Cream adds a creamy texture that beautifully combines with the flavors.
  • ½ cup Buffalo Sauce the star of the dish that delivers bold, zesty flavor—be sure it's Whole30 compliant!
  • ¼ cup Ranch Dressing enriches the sauce with creaminess and flavor depth; choose a Whole30-approved version.
  • 1 tablespoon Minced Garlic fresh garlic heightens the dish's overall flavor profile.
Seasonings
  • 1 teaspoon Salt essential for enhancing all other flavors in the dish.
  • ½ teaspoon Black Pepper provides seasoning that rounds out the flavor perfectly.
Optional Garnish
  • Green Onion sprinkle for that touch of freshness and added color.
  • Extra Jalapeños slice and sprinkle to intensify the spicy kick, if desired.

Equipment

  • large casserole dish
  • Mixing bowls
  • utensils

Method
 

Step-by-Step Instructions for Jalapeño Buffalo Chicken Casserole
  1. Preheat your oven to 400°F (200°C) and gather your ingredients and equipment.
  2. In a large casserole dish, combine the diced onions, finely diced jalapeños, red pepper, shredded carrots, and frozen cauliflower rice. Add in your cooked chicken breast, breaking it into smaller pieces. Gently mix together.
  3. In a separate mixing bowl, whisk together the canned coconut cream, buffalo sauce, ranch dressing, minced garlic, salt, and black pepper.
  4. Pour the prepared sauce over the mixed ingredients in your casserole dish. Gently fold everything together.
  5. Smooth the casserole mixture into an even layer, pressing it down slightly.
  6. Place the casserole in the oven and bake for about 45 minutes, or until the top is golden and bubbly.
  7. Remove the casserole from the oven and let it cool for a few minutes. Garnish with extra buffalo sauce or ranch dressing and serve.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 35gFat: 25gSaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 50IUVitamin C: 60mgCalcium: 10mgIron: 8mg

Notes

Use leftover chicken for quicker prep. For milder flavor, remove jalapeño seeds. Store in airtight containers for leftovers.

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