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Jalapeño Buffalo Chicken Casserole

Jalapeño Buffalo Chicken Casserole

An easy and flavorful Whole30-friendly jalapeño buffalo chicken casserole packed with vegetables, perfect for a healthy weeknight dinner or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 354
Ingredients Method Notes

Ingredients
  

Casserole 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
Buffalo Ranch 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 dressing Whole30 compliant or homemade
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Optional Garnish
  • green onion sliced
  • jalapeños thinly sliced

Method
 

Instructions
  1. Preheat oven to 400 degrees F. (200 degrees C.).
  2. In a large casserole dish, combine the shredded chicken, frozen cauliflower rice, diced jalapeños, diced onion, diced red pepper, and shredded carrots.
  3. In a small bowl, whisk together the thick part of the canned coconut cream, buffalo sauce, ranch dressing, minced garlic, salt, and black pepper until well combined.
  4. Pour the buffalo ranch sauce over the ingredients in the casserole dish. Use two forks or tongs to mix everything together until evenly coated.
  5. Smooth the ingredients into an even layer in the casserole dish.
  6. Place the casserole dish into the preheated oven and bake for 45 minutes. For a crispier top, bake for an additional 5-10 minutes.
  7. Remove from the oven. Drizzle with additional buffalo sauce or ranch dressing, and garnish with sliced green onions and jalapeños, if desired, before serving.

Notes

If you don't have cooked chicken on hand, you can bake chicken breasts on a sheet pan at 400°F for 25 minutes while you prepare the other ingredients. You can also make your own Whole30 compliant ranch dressing. To store, refrigerate in individual portions for up to 4 days. Reheat in the oven, uncovered, to help reduce excess moisture.