Description
A flavorful and hearty Jalapeno Buffalo Chicken Casserole combining shredded chicken, spicy jalapeños, and a creamy buffalo sauce. This vibrant, low-carb dish is perfect for meal prep and fits Whole30, keto, paleo, and gluten-free diets.
Ingredients
Scale
- 2 cups cooked shredded chicken breast
- 2 cups cauliflower rice
- 1 jalapeño, diced
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- 1 cup shredded broccoli
- 1/2 cup full-fat canned coconut cream
- 1/4 cup buffalo sauce
- 2 tablespoons ranch dressing or ranch seasoning
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the shredded chicken, cauliflower rice, diced jalapeño, diced onion, diced red bell pepper, and shredded broccoli.
- Stir in the coconut cream, buffalo sauce, ranch dressing or seasoning, minced garlic, salt, and black pepper until all ingredients are well coated.
- Pour the mixture into a greased baking dish.
- Bake for approximately 45 minutes, or until the casserole is heated through and slightly golden on top.
Notes
- For convenience, use rotisserie chicken.
- Adjust spice level by removing jalapeño seeds or using a milder buffalo sauce.
- This casserole reheats well in the microwave or oven.
- If freezing, consider using spaghetti squash instead of cauliflower rice to prevent a watery texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A