Astonishing Jalapeño Buffalo Chicken Casserole in 53 Minutes

Name: Astonishing Jalapeño Buffalo Chicken Casserole in 53 Minutes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 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

by inass sped

July 8, 2025

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Jalapeño Buffalo Chicken Casserole is pure comfort food with a kick! I started making this after my garden exploded with jalapeños one summer – I had to find creative ways to use them up! What I love most is how the heat from the peppers plays with the tangy buffalo sauce and creamy ranch. Trust me, it’s a flavor party in your mouth! This isn’t just any chicken casserole recipe; it’s my way of sneaking in a ton of veggies without sacrificing any of that delicious, satisfying taste. The cauliflower rice keeps it light, while the chicken makes it hearty. Plus, it’s totally customizable to your spice level. Looking for easy low carb jalapeño buffalo chicken casserole ideas? This is it. The aroma alone will have everyone running to the kitchen. Let’s get cooking.

Why You’ll Love This Jalapeño Buffalo Chicken Casserole

Oh my gosh, the flavor! It’s seriously flavor-packed and totally satisfying. You get that buffalo wing zing, the creamy coolness of ranch, and a fiery kick from the jalapeños all in one bite!
Dinner’s ready in just over an hour. From prep to table, it’s so quick!
Whether you’re doing Whole30, Keto, Paleo, or are Gluten-Free, this recipe fits right in.
It won’t break the bank. The ingredients are all pretty budget-friendly, especially if you grow your own jalapeños like I do!
You can totally control the spice level. Add more or less jalapeño to make it as mild or wild as you like.
Meal prep? Absolutely! Make a big batch on Sunday and have lunches ready for the whole week.
I sneak in a ton of veggies, so you’re getting a healthy dose of goodness without even trying.
It’s total comfort food, but without all the guilt. You can indulge without derailing your healthy eating goals.

Ingredients for Jalapeño Buffalo Chicken Casserole

2 pounds chicken breast, cooked and shredded: I usually bake mine, but rotisserie chicken works great too for a shortcut!
20 ounces frozen cauliflower rice: You can use fresh, but frozen is so convenient. Make sure to squeeze out any excess moisture after thawing.
2 small jalapeños, finely diced, plus more for topping if desired: Remove the seeds for less heat, or leave them in if you’re feeling brave! Fresh is best here.
1 small white or yellow onion, diced: Adds a nice savory base to the casserole.
1 red pepper, diced: Adds sweetness and color. Any bell pepper will work.
1/2 cup shredded or finely diced carrots: Sneaky veggies! You won’t even taste them, I promise.
1/2 cup canned coconut cream (the thick part at the top of the can): This is key for creaminess while keeping it dairy-free. Make sure to only use the thick part!
1/2 cup buffalo sauce: Use your favorite brand! I like one that’s not too vinegary.
1/4 cup ranch: Adds that classic cool flavor. For Whole30, make sure it’s compliant or use a homemade version.
1 tablespoon minced garlic: Because everything is better with garlic.
1 teaspoon salt: Balances all the flavors.
1/2 teaspoon black pepper: Adds a little warmth.
Optional: green onion, extra jalapeños to garnish: For a pretty and flavorful finish!

How to Make Jalapeño Buffalo Chicken Casserole

Step 1: First things first, preheat your oven to 400 degrees F. This is key to getting that bubbly, slightly crispy top we all love.
Step 2: Now, grab your largest casserole dish and toss in the cooked, shredded chicken, cauliflower rice, diced jalapeños, onion, red pepper, and carrots. It’s going to look like a mountain of goodness!
Step 3: In a separate small bowl, whisk together the coconut cream, buffalo sauce, ranch, minced garlic, salt, and pepper. Give it a good mix until everything is perfectly combined. The sauce should be a beautiful, creamy orange color, smelling spicy and tangy.
Step 4: Pour that glorious sauce all over the chicken and veggies in the casserole dish. Get in there with two forks or tongs and gently toss everything together until every piece is coated in that flavorful buffalo ranch goodness.
Step 5: Spread the mixture into an even layer in the dish. This helps it bake evenly and ensures everyone gets a good mix of everything in their serving.
Step 6: Pop the casserole dish into the preheated oven and bake for 45 minutes. If you like a slightly crispier top (and who doesn’t?), go ahead and bake it for a few minutes longer. You’ll know it’s ready when the top is bubbly and slightly browned, and the aroma is making you drool!
Step 7: Remove the jalapeño buffalo chicken casserole from the oven and let it rest for a few minutes before serving. This gives the flavors a chance to meld together even more.
Step 8: Drizzle with a little extra buffalo sauce or ranch (or both, I won’t judge!), and sprinkle with green onions and extra jalapeños if you’re feeling fancy. Serve hot and enjoy every single bite!

Pro Tips for the Best Jalapeño Buffalo Chicken Casserole

Want to take your jalapeño buffalo chicken casserole from good to AMAZING? Here are a few insider secrets I’ve learned over countless batches of this spicy, creamy delight:

Don’t skimp on the buffalo sauce! It’s the heart and soul of this dish. Experiment with different brands to find your perfect level of tang and heat.
Roast your own peppers for a deeper, smokier flavor. Seriously, it makes a world of difference! Just toss them under the broiler until the skins are blackened, then peel and dice.
Let the casserole sit for a few minutes after baking. It allows the flavors to meld together and the sauce to thicken up a bit. Trust me, patience pays off!

Jalapeño Buffalo Chicken Casserole - detail 1

What’s the secret to perfect Jalapeño Buffalo Chicken Casserole?

Honestly? It’s all about the balance of flavors. Don’t be afraid to adjust the amount of jalapeños and buffalo sauce to suit your taste. If you want it milder, remove the seeds from the peppers and use a milder buffalo sauce. For extra heat, leave the seeds in and add a dash of cayenne pepper. It’s your spicy chicken casserole, so make it your own!

Can I make Jalapeño Buffalo Chicken Casserole ahead of time?

Absolutely! This buffalo chicken bake is a meal prep dream. Assemble the entire casserole, cover it tightly with foil, and store it in the fridge for up to 2 days. When you’re ready to bake, just pop it in the oven and add about 10-15 minutes to the cooking time. It’s perfect for busy weeknights!

How do I avoid common mistakes with Jalapeño Buffalo Chicken Casserole?

The biggest mistake is using too much liquid. Make sure to drain your cauliflower rice really well, or your creamy buffalo chicken casserole will be watery. Also, don’t overbake it! You want the top to be bubbly and slightly browned, but the inside should still be moist. Overbaking will dry out the chicken and make the casserole tough.

Best Ways to Serve Your Jalapeño Buffalo Chicken Casserole

Okay, so you’ve got this amazing jalapeño buffalo chicken casserole bubbling hot out of the oven – now what? I love serving this dish family-style right in the casserole dish, it just feels so homey! A dollop of cool sour cream or Greek yogurt on top really complements the spiciness, too.

This is perfect as a main course any night of the week, but it’s also a total crowd-pleaser for potlucks and game days. Serve it with a simple side salad to balance out the richness, or alongside some cornbread for a heartier meal. If you’re feeling extra, try stuffing it into bell peppers for a fun and colorful twist! And if you love buffalo chicken as much as I do, you’ve got to try my Buffalo Chicken Dip recipe – it’s another winner!

Nutrition Facts for Jalapeño Buffalo Chicken Casserole

Alright, let’s talk numbers! Here’s what you’re looking at, per serving, for this spicy buffalo chicken casserole. Keep in mind these are just estimates, and they can vary depending on the exact brands and ingredients you use.

Calories: Approximately 350
Fat: Around 20g
Protein: A whopping 35g
Carbs: About 10g
Fiber: Roughly 4g
Sugar: Just about 3g

Not too shabby for a dish that tastes this good, right? This is an estimate and may vary depending on ingredients used.

Jalapeño Buffalo Chicken Casserole - detail 2

How to Store and Reheat Jalapeño Buffalo Chicken Casserole

Got leftovers of this amazing buffalo chicken casserole? Lucky you! To keep it tasting its best, let it cool completely before storing. I usually portion it out into individual airtight containers – that way, it’s super easy to grab a serving for lunch.

In the fridge, it’ll stay delicious for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. When you’re ready to reheat, you can microwave it (covered) for a few minutes until heated through. But honestly, I prefer to reheat it in the oven at 350°F for about 20 minutes – it helps keep the texture from getting too mushy. No matter how you reheat it, you’ll have a tasty, comforting meal ready in minutes!

Frequently Asked Questions About Jalapeño Buffalo Chicken Casserole

Got questions about this yummy jalapeño buffalo chicken casserole? Don’t worry, I’ve got answers! Here are a few of the most common things people ask me about this recipe:

Can I use a different kind of cheese in this casserole?

While this recipe is dairy-free thanks to the coconut cream, you can absolutely add cheese if you prefer! Shredded cheddar, Monterey Jack, or even a little blue cheese would be delicious. Just sprinkle it on top during the last 10 minutes of baking. But what if I don’t want to add it on top, can I mix it in? Sure, but be aware it might make the texture a bit different. Also, can I use a vegan cheese alternative? Definitely! There are some great ones out there that melt really well.

Is there a substitute for cauliflower rice?

If you’re not a fan of cauliflower rice (or just don’t have any on hand), you can use regular rice, quinoa, or even chopped broccoli. Just be aware that it will change the flavor and texture of the casserole slightly. Can I use sweet potato? You can, but the sweetness will alter the overall flavor profile, so keep that in mind! What about pasta?

How can I make this casserole spicier?

If you’re a heat-seeker like me, there are plenty of ways to amp up the spice level in this buffalo chicken bake! Add more jalapeños (and leave the seeds in!), use a hotter buffalo sauce, or sprinkle in some cayenne pepper. A dash of hot sauce after baking also works wonders. Should I use fresh or dried peppers? Fresh jalapeños definitely pack more heat. What’s the hottest buffalo sauce I can use?

Variations of Jalapeño Buffalo Chicken Casserole You Can Try

The best part about this jalapeño buffalo chicken casserole is how easy it is to customize! Here are a few fun twists you can try to switch things up:

Vegan: Swap the chicken for jackfruit or chickpeas, use a vegan ranch dressing, and make sure your buffalo sauce is vegan-friendly.
Bacon Ranch: Everything’s better with bacon, right? Add cooked and crumbled bacon to the casserole and use a bacon-flavored ranch dressing for an extra smoky kick to your buffalo chicken bake.
Cheesy: If you’re not worried about keeping it dairy-free, stir in a cup of shredded cheddar or Monterey Jack cheese before baking, and sprinkle some on top for a gooey, melty finish to this spicy buffalo chicken casserole.
Deconstructed Buffalo Chicken Bowls: Instead of baking it all together, serve the buffalo chicken mixture over cauliflower rice with your favorite toppings like avocado, crumbled blue cheese, and a drizzle of ranch for a quick and easy bowl.