Jalapeño Buffalo Chicken Casserole

This Jalapeño Buffalo Chicken Casserole brings together bold flavors in a healthier, low-carb package that still satisfies those spicy buffalo chicken cravings. After experimenting with different ways to enjoy buffalo chicken without the guilt, this casserole became my go-to solution for meal prep and family dinners alike.

I first created this recipe when looking for ways to add more vegetables to our dinner rotation without sacrificing flavor. Now it's requested at least twice a month in our home, especially during sports season when we're craving something that feels indulgent but fuels us properly.

Ingredients

• 2 pounds chicken breast: cooked and shredded for lean protein that absorbs all the buffalo flavor
• 20 ounces frozen cauliflower rice: saves time and creates the perfect base without the carbs
• 2 small jalapeños: finely diced for fresh heat that complements the buffalo sauce
• 1 small white or yellow onion: diced for sweetness and aromatic foundation
• 1 red pepper: diced adds color, vitamin C, and slight sweetness
• 1/2 cup shredded carrots: adds natural sweetness and nutrition while blending seamlessly
• 1/2 cup canned coconut cream: creates richness without dairy that traditional cream cheese would provide
• 1/2 cup buffalo sauce: the star ingredient that brings the signature flavor
• 1/4 cup ranch dressing: balances the heat with cooling creaminess
• 1 tablespoon minced garlic: provides depth and savory notes
• 1 teaspoon salt: enhances all flavors
• 1/2 teaspoon black pepper: adds subtle spice
• Optional garnishes: fresh green onion and jalapeños for brightness and extra heat

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 400 degrees Fahrenheit. This higher temperature helps develop flavors and allows the top to get slightly crispy.

Combine Base Ingredients:

Add all your vegetables—cauliflower rice, jalapeños, onion, red pepper, and carrots—to a large casserole dish. Mix in your shredded chicken, distributing everything evenly. Having all components similar in size ensures proper cooking and flavor distribution.

Create The Buffalo Sauce Mixture:

In a separate bowl, combine the coconut cream, buffalo sauce, ranch dressing, minced garlic, salt, and black pepper. Whisk thoroughly until smooth and uniform. The coconut cream might be solid at first but will incorporate as you mix.

Combine Everything:

Pour your sauce mixture over the vegetables and chicken. Use tongs or two forks to gently fold everything together, ensuring each piece is coated in the sauce. Spread into an even layer for consistent cooking.

Bake To Perfection:

Place your casserole in the preheated oven and bake for 45 minutes. The top will begin to get golden brown, and the edges might bubble slightly. For a crispier top, bake for an additional 5-10 minutes.

Garnish And Serve:

Remove from the oven and let rest for about 5 minutes. Drizzle with additional buffalo sauce or ranch dressing if desired. Sprinkle with fresh chopped green onions and additional jalapeño slices for color, freshness, and an extra kick of heat.

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The coconut cream is my secret ingredient here. Many people worry it will taste coconutty, but it actually just adds richness without any tropical flavor once combined with the strong buffalo sauce and spices. The first time I made this for my buffalo wing loving husband, he had no idea it was dairy free!

Make Ahead Options

This casserole is perfect for meal prep. You can assemble the entire dish up to two days before baking and keep it covered in the refrigerator. Just add about 10 minutes to the cooking time if baking from cold. I often make it on Sunday for quick reheating throughout the busy week.

Spice Level Adjustments

The heat level can be easily customized to suit your preference. For a milder version, remove the seeds and membranes from the jalapeños or reduce to just one pepper. You can also use a milder buffalo sauce or dilute with a bit more coconut cream. For extra heat lovers in my family, I serve additional buffalo sauce and fresh jalapeños on the side.

Serving Suggestions

While delicious on its own, this casserole pairs wonderfully with a simple side salad dressed with ranch or blue cheese dressing. For those not concerned with carbs, it's excellent served over a small portion of rice or with a side of crusty bread to soak up the sauce. I often serve it when entertaining alongside celery and carrot sticks as a nod to traditional buffalo wings.

Nutrition Boost

This recipe packs significant nutritional benefits while still delivering on flavor. The cauliflower rice provides fiber and nutrients while keeping carbs low. Red peppers contribute vitamin C, while carrots add vitamin A. For additional nutrition, consider stirring in a handful of spinach or kale before baking for even more vegetables.

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Recipe FAQs

→ Can I use regular rice instead of cauliflower rice?

Yes, you can substitute 3 cups of cooked regular rice for the cauliflower rice. Just note that this will increase the carbohydrate content of the dish significantly. If using regular rice, you may need to adjust the baking time slightly as regular rice won't release as much moisture during cooking.

→ How spicy is this casserole?

This casserole has a moderate spice level from both the jalapeños and buffalo sauce. For a milder version, remove the seeds and membranes from the jalapeños, use fewer jalapeños, or substitute with bell peppers. For extra heat, leave the jalapeño seeds in or add more buffalo sauce.

→ Can I prepare this ahead of time?

Absolutely! You can assemble the entire casserole up to 24 hours before baking and store it covered in the refrigerator. When ready to cook, allow it to sit at room temperature for about 30 minutes before baking. You may need to add 5-10 minutes to the baking time if starting from cold.

→ What can I substitute for coconut cream?

Heavy cream or cream cheese make excellent substitutes for coconut cream in this recipe. For a dairy-free alternative besides coconut cream, you could use a thick cashew cream or a dairy-free cream cheese. Just ensure whatever you use has a thick, creamy consistency to properly bind the casserole.

→ Is this casserole low-carb or keto-friendly?

Yes, this casserole is low-carb and keto-friendly since it uses cauliflower rice instead of regular rice. The main ingredients—chicken, vegetables, and fats from the coconut cream and dressings—align well with low-carb eating plans. Just be sure to check that your buffalo sauce and ranch dressing don't contain added sugars.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 1-2 minutes until heated through. For best results when reheating larger portions, cover with foil and warm in a 350°F oven for 15-20 minutes. The casserole also freezes well for up to 3 months.