Jalapeño Buffalo Chicken Casserole: Whole30, Keto, Paleo, GF
If you’re in search of a dish that’s bursting with flavor and accommodates various dietary preferences, look no further than this Jalapeño Buffalo Chicken Casserole. Combining tender chicken, zesty buffalo sauce, and nutrient-rich vegetables, this casserole is a perfect choice for busy weeknights or family gatherings. It’s not only easy to prepare but also versatile enough to be made ahead of time or served fresh from the oven. With its creamy texture and spicy kick, each bite is sure to please both kids and adults alike!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds cooked and shredded chicken breast
- 20 ounces frozen cauliflower rice
- 2 small jalapeños, 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
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup shredded or finely diced carrots
Instructions
- Preheat your oven to 400°F (200°C).
- In a large casserole dish, combine the shredded chicken with cauliflower rice, jalapeños, onion, red pepper, and carrots.
- In a bowl, whisk together the coconut cream, buffalo sauce, ranch dressing, minced garlic, salt, and black pepper.
- Pour the sauce over the chicken mixture and stir until everything is well coated. Smooth out the top layer.
- Bake for about 45 minutes until bubbly and golden brown.
- Allow it to cool slightly before serving; garnish with additional jalapeños or green onions if desired.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg