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Astonishing Jalapeño Buffalo Chicken Casserole in 53 Minutes

Jalapeño Buffalo Chicken Casserole
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Easy Jalapeño Buffalo Chicken Casserole that is full of flavor and vegetables. This recipe suits Whole30, Keto, Paleo, and Gluten-Free diets.

Ingredients

Scale
  • 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

Instructions

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

Notes

  • If you don’t already have cooked chicken, bake chicken breasts for 25 minutes at 400 degrees F while prepping the casserole.
  • Make your own homemade Whole30 ranch with a specific recipe.

Nutrition

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