Jalapeño Buffalo Chicken Casserole

Jalapeño buffalo chicken casserole is the weeknight dinner you can rely on when you want bold flavors with zero fuss. This dish hits the spot with juicy chicken and the spicy kick of jalapeño and buffalo sauce yet is still Whole30 keto paleo and gluten free.

It became my go-to after a chilly evening when we craved takeout but wanted something wholesome and homemade.

Gather Your Ingredients

• Chicken breast cooked and shredded: brings lean protein and soaks up the spicy sauce beautifully. Opt for organic if possible for the best flavor and texture
• Frozen cauliflower rice: keeps this low carb and absorbs the casserole flavors for extra heartiness. Look for fine riced cauliflower for even cooking
• Jalapeños finely diced: offer a spicy kick. Fresh jalapeños have the best color and crisp texture
• White or yellow onion diced: helps round out the flavors. Pick firm onions without soft spots
• Red pepper diced: adds sweetness and vibrant color. Look for glossy peppers that feel heavy for their size
• Shredded or diced carrots: sneak in extra veggies and natural sweetness. Choose carrots with bright color and no cracks
• Canned coconut cream: the thick part at the top makes everything rich and creamy without dairy. Full fat coconut milk can be used just scoop the solid part
• Buffalo sauce: delivers the signature tang and heat. Choose a sauce with clean ingredients to keep it Whole30 or keto friendly
• Ranch: gives a cooling herbal note. You can make your own or use a Whole30 compliant brand
• Minced garlic: brings deep flavor. Freshly minced for the best result
• Salt: seasons everything perfectly
• Black pepper: gives a little extra kick

How to Make It

Prep the Oven:

Set the oven to four hundred degrees Fahrenheit so it has plenty of time to heat evenly before you assemble your casserole

Mix the Base:

Take a large casserole dish and add your frozen cauliflower rice first spreading it out. Layer the cooked shredded chicken on top then scatter on the onion red pepper carrots and jalapeños. Gently toss everything together so the vegetables and chicken are interspersed for even baking

Blend the Creamy Sauce:

In a small bowl whisk together minced garlic salt black pepper coconut cream buffalo sauce and ranch dressing. Whisk until you see the buffalo and coconut cream blend into a single smooth pale orange sauce

Combine Everything:

Pour the creamy buffalo sauce all across the chicken and vegetables as evenly as possible. Use a spatula or large spoon to gently mix until everything is coated and combined but do not overmix or the cauliflower can get mushy

Bake to Perfection:

Place the casserole dish uncovered in your hot oven. Bake for thirty to forty five minutes until bubbling at the edges hot all the way to the center and lightly golden brown on top

Add Toppings and Serve:

For the final touch add extra fresh jalapeño slices or fresh herbs like chives or parsley if you like a fresh green finish

This casserole saved the day during a busy workweek when I needed a crowd-pleaser with zero stress. My family loved the creamy spicy layers and the leftovers disappeared by lunch.

Flavor Boosters

Cauliflower rice absorbs all the delicious flavors. Buffalo sauce brings a zippy complex flavor while coconut cream makes it so creamy you will not miss the cheese. My family loves when I add a little extra jalapeño for heat because it reminds us of weekend game nights when we first tried this recipe together.

Serving Suggestions

Great on its own or alongside a crisp salad to balance the heat. A handful of sliced avocado or extra ranch spooned on top adds richness. For extra crunch add some sliced radishes or a sprinkle of pumpkin seeds after baking. Keto fans can serve with celery sticks or use the casserole as a filling in lettuce wraps.

Creative Twists

Chicken thighs can easily replace chicken breast for more flavor and moisture. You can use fresh riced cauliflower instead of frozen just blanch it first so it does not become watery. Try zucchini or spinach for more greens or add celery for crunch. Swap in fresh summer veggies like zucchini or roasted sweet potato cubes in fall. In winter add extra garlic and use oven roasted cauliflower for a deeper flavor. Add fresh chives or dill in spring for brightness.

Cooking is all about balance finding a way to make classic flavors meet today’s needs. Every bite of this jalapeño buffalo chicken casserole reminds me that bold flavor does not need to be complicated or unhealthy.

Common Questions About This Recipe

→ Can I use fresh cauliflower instead of frozen cauliflower rice?

Yes, you can pulse fresh cauliflower florets in a food processor until rice-sized before adding to the dish.

→ How spicy is this casserole?

The heat level depends on the amount of jalapeño used. Removing seeds reduces the spice, and you can adjust to taste.

→ Can I substitute the ranch dressing?

You may use a dairy-free ranch or another compliant creamy dressing that fits your dietary needs.

→ Is it possible to prepare this dish ahead of time?

Yes, you can assemble the casserole a day ahead and bake before serving. Leftovers reheat well too.

→ What are good toppings for serving?

Extra sliced jalapeños, chopped fresh herbs, or a drizzle of buffalo sauce add great flavor and presentation.