Jalapeño Buffalo Chicken Casserole (Recipe for Printing)
Enjoy a wholesome jalapeño buffalo chicken casserole with tender shredded chicken, cauliflower rice, and a creamy kick. Fits Whole30, keto, paleo, gluten-free lifestyles. Great for Game Day or cozy winter meals. Save & click.
# What You Need:
→ Main Components
01 -
2 pounds cooked chicken breast, shredded
02 -
20 ounces frozen cauliflower rice
03 -
2 small jalapeños, finely diced, plus additional for garnish if desired
04 -
1 small white or yellow onion, diced
05 -
1 red bell pepper, diced
06 -
1/2 cup shredded or finely diced carrots
→ Sauce and Seasonings
07 -
1/2 cup canned coconut cream (thick part only)
08 -
1/2 cup buffalo sauce
09 -
1/4 cup ranch dressing
10 -
1 tablespoon minced garlic
11 -
1 teaspoon salt
12 -
1/2 teaspoon black pepper
# How to Make It:
01 -
Preheat the oven to 400 degrees Fahrenheit.
02 -
Place the shredded chicken, cauliflower rice, jalapeños, onion, red bell pepper, and carrots in a large casserole dish, evenly distributing the ingredients.
03 -
In a small bowl, combine the coconut cream, buffalo sauce, ranch dressing, minced garlic, salt, and black pepper. Whisk thoroughly until smooth and fully blended.
04 -
Pour the sauce mixture over the chicken and vegetables in the casserole dish. Gently toss to coat all ingredients evenly.
05 -
Bake the casserole, uncovered, in the preheated oven for 30 to 45 minutes or until the mixture is bubbling and heated through.
06 -
Sprinkle with additional fresh jalapeño slices if desired and serve hot.
# Extra Tips:
01 -
For extra creaminess, use only the thick part of the coconut cream and avoid stirring the liquid portion into the sauce.