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Jalapeño Buffalo Chicken Casserole

GF Recipe
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★★★★★

5 from 17 reviews

Spice up your dinner with this delicious Jalapeño Buffalo Chicken Casserole recipe that is Whole30, Keto, Paleo, and Gluten-Free. Packed with flavor and easy to make, it’s a perfect dish for a cozy night in.

Ingredients

Scale

For the Casserole:

  • 2 pounds chicken breast, cooked and shredded
  • 20 ounces frozen cauliflower rice
  • 2 small jalapeños, finely diced, plus more for topping if desired
  • 1 small white or yellow onion, diced
  • 1 red pepper, diced
  • 1/2 cup shredded or finely diced carrots

For the Sauce:

  • 1/2 cup canned coconut cream (the thick part at the top of the can)
  • 1/2 cup buffalo sauce
  • 1/4 cup ranch
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Optional: green onion, extra jalapeños to garnish

Instructions

  1. Preheat oven to 400 degrees F. Add vegetables and shredded chicken to a large casserole dish.
  2. In a small bowl, combine spices, minced garlic, coconut cream, buffalo sauce, and ranch. Whisk with a fork to combine well.
  3. Pour into the casserole dish and use two forks or tongs to combine the sauce into the vegetables and chicken. Once the sauce is incorporated with the ingredients, smooth the ingredients into an even layer in the dish.
  4. Place into the oven and bake for 45 minutes (or slightly longer if you want the top a bit more “crispy”).
  5. Remove from the oven and top with a drizzle of buffalo or ranch, and any optional garnish like green onion or more jalapeños.

Nutrition

Keywords: Jalapeño Buffalo Chicken Casserole, Casserole Recipe, Keto Casserole, Paleo Casserole, Whole30 Recipe

Find it online: https://thefoodrecipe.com/jalapeno-buffalo-chicken-casserole/