Description
JalapeƱo Buffalo Chicken Casserole is a mouthwatering dish that combines tender shredded chicken with vibrant vegetables, all enveloped in a rich and spicy buffalo sauce. Ideal for those following Whole30, keto, paleo, and gluten-free diets, this recipe is perfect for busy weeknights or meal prep. In just under an hour, you can delight your family and friends with a comforting casserole thatās both satisfying and packed with flavor. The creamy coconut cream adds a luscious texture, while jalapeƱos deliver a fiery kick that will please spice lovers. Plus, itās versatile enough to accommodate your favorite veggies and spice levels, ensuring everyone at the table will enjoy it.
Ingredients
- 2 pounds cooked and shredded chicken breast
- 20 ounces frozen cauliflower rice
- 2 small jalapeƱos, finely diced
- 1 small onion, diced
- 1 red pepper, diced
- 1/2 cup canned coconut cream
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
Instructions
- Preheat the oven to 400Ā°F.
- In a large casserole dish, combine the shredded chicken and vegetables.
- In a mixing bowl, whisk together the garlic, coconut cream, buffalo sauce, ranch dressing, salt, and pepper until smooth.
- Pour the sauce over the chicken and veggies; mix thoroughly.
- Spread evenly and bake for 45 minutes or until golden brown on top.
- Serve hot with optional toppings like green onions or additional jalapeƱos.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 90mg
Keywords: Customize the heat by using fewer jalapeƱos or removing seeds. For extra creaminess, add more coconut cream or ranch dressing. This casserole keeps well in the refrigerator for up to four days or can be frozen for up to three months.