Jalapeño Buffalo Chicken Casserole (Print)
Spicy, creamy comfort food featuring shredded chicken, jalapeños, and buffalo sauce baked with cauliflower rice and vegetables.
# Ingredients:
01 -
2 pounds chicken breast, cooked and shredded
02 -
20 ounces frozen cauliflower rice
03 -
2 small jalapeños, finely diced
04 -
1 small white or yellow onion, diced
05 -
1 red pepper, diced
06 -
1/2 cup shredded or finely diced carrots
07 -
1/2 cup canned coconut cream
08 -
1/2 cup buffalo sauce
09 -
1/4 cup ranch dressing
10 -
1 tablespoon minced garlic
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1 teaspoon salt
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1/2 teaspoon black pepper
13 -
Optional: green onion and extra jalapeños for garnish
# Steps:
01 -
Preheat the oven to 400 degrees Fahrenheit.
02 -
Add vegetables and shredded chicken to a large casserole dish.
03 -
In a small bowl, combine minced garlic, salt, black pepper, coconut cream, buffalo sauce, and ranch dressing. Whisk with a fork until well blended.
04 -
Pour the sauce into the casserole dish and use two forks or tongs to combine it with the vegetables and chicken. Smooth the mixture into an even layer.
05 -
Place the dish in the oven and bake for 45 minutes. Bake slightly longer if a crispier top is desired.
06 -
Remove the dish from the oven and drizzle with additional buffalo sauce or ranch dressing. Top with green onion and extra diced jalapeños, if desired.
# Additional Notes:
01 -
If you don’t have pre-cooked chicken, bake chicken breasts on a sheet pan for 25 minutes at 400 degrees Fahrenheit while preparing the other ingredients.
02 -
You can use homemade Whole30-compliant ranch dressing for a cleaner option.