Jalapeño Buffalo Chicken Casserole (Print-Friendly Version)
Spicy, healthy casserole packed with chicken, vegetables and buffalo flavor that's Whole30, keto, and paleo-friendly.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 pounds chicken breast, cooked and shredded
02 -
20 ounces frozen cauliflower rice
03 -
2 small jalapeños, finely diced, plus more for topping if desired
04 -
1 small white or yellow onion, diced
05 -
1 red pepper, diced
06 -
1/2 cup shredded or finely diced carrots
→ Sauce
07 -
1/2 cup canned coconut cream (the thick part at the top of the can)
08 -
1/2 cup buffalo sauce
09 -
1/4 cup ranch
10 -
1 tablespoon minced garlic
11 -
1 teaspoon salt
12 -
1/2 teaspoon black pepper
→ Garnish
13 -
Green onion (optional)
14 -
Extra jalapeños (optional)
# How to Make It:
01 -
Preheat oven to 400 degrees F (200°C).
02 -
Add vegetables and shredded chicken to a large casserole dish.
03 -
In a small bowl, combine spices, minced garlic, coconut cream, buffalo sauce and ranch. Whisk with a fork to combine well.
04 -
Pour sauce into the casserole dish and use two forks or tongs to combine it with the vegetables and chicken. Once incorporated, smooth the ingredients into an even layer.
05 -
Place into the oven and bake for 45 minutes, or slightly longer for a crispier top.
06 -
Remove from the oven and top with a drizzle of buffalo or ranch sauce, and any optional garnish like green onion or more jalapeños.
# Tips and Suggestions:
01 -
If you don't already have cooked chicken, you can place chicken breasts on a sheet pan and bake for 25 minutes at 400°F (200°C) while prepping the other ingredients.
02 -
Make your own Whole30 compliant ranch dressing for a completely homemade version.