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When I'm in a rush and still want something tasty and good for me, this jalapeño buffalo chicken casserole is my old faithful. There's plenty of veggies and protein, and you get all that classic buffalo chicken flavor without throwing your healthy streak off track.
Made this for the first time when I was missing all my favorite comfort meals during my original Whole30 run. Now we work it into our weekly meals—it doesn't matter what we're eating right now.
Tasty Ingredients
- Minced garlic: 1 tablespoon packs tons of savory vibes into every bite
- Buffalo sauce: 1/2 cup brings that tangy spicy kick, just grab a sugar-free version for Whole30
- Shredded carrots: 1/2 cup gives nutrition and a touch of sweetness
- Red pepper: 1 chopped for bright color and a sweet crunch
- White or yellow onion: 1 small, diced adds that nice aromatic base
- Chicken breast: 2 pounds cooked and shredded, makes this hearty and filling
- Frozen cauliflower rice: 20 ounces, keeps things light with lots of veggies and skips the carbs
- Optional garnishes: more jalapeños and some fresh green onion for a pretty finish and fresh bite
- Salt and pepper: make everything taste their best
- Jalapeños: 2 small, diced to dial up the heat just right
- Ranch: 1/4 cup for a cool creamy balance, use a Whole30-friendly version if needed
- Coconut cream: 1/2 cup (use the solid part from full fat canned coconut milk)—makes things rich and dairy-free
Simple Step-by-Step
- Add Garnishes and Serve:
- Spoon on a little more buffalo sauce or ranch if you like, then toss on green onions or extra jalapeños right after baking. This freshens it up and gives a fun kick.
- Bake Until Bubbly:
- Pat everything into an even layer and pop it in that hot oven. Let it cook for 45 minutes so it’s sizzling hot, the sides crisp up, and the veggies drop some moisture and all those flavors get stronger.
- Mix It All Together:
- Pour the sauce you just made over the chicken and veggie mix in the dish. Use two forks or tongs to stir everything up so it's evenly coated. Every scoop should taste like buffalo chicken.
- Whisk Up the Sauce:
- In another bowl, stir the coconut cream, buffalo sauce, ranch, minced garlic, and some salt and pepper till it's really smooth. Coconut cream can be chunky—just keep whisking and it'll smooth out. This is what makes everything delicious.
- Toss in the Main Stuff:
- In a big baking dish, add your shredded chicken, still-frozen cauliflower rice, diced onion, peppers, jalapeños, and carrots. Don't bother defrosting the cauliflower first—it cooks just fine straight from the freezer.
- Crank Up the Oven:
- First thing, turn your oven to 400°F. You want it hot by the time you’re ready, so your casserole gets a nice golden top and builds extra flavor.
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The buffalo sauce makes this dish. Go for one that's free of weird additives and sugars for the tastiest, healthiest result. We like ours fiery, so my husband always tosses in extra jalapeños these days—we can't go back to the mild way anymore.
Overnight Flavor Boost
Let this cool and let the flavors set overnight—seriously, leftovers are even yummier. You can put it all together the day before, cover tightly, and chill. Just bake straight from the fridge and tack on an extra 10 minutes if it's cold.
Easy Swaps
If you're not worried about Whole30, try Greek yogurt instead of coconut cream for a tangy vibe. Cheese lovers can toss on a handful of a compliant cheese 10 minutes before the end and it'll get melty and golden. Want more veggie action? Skip some or all cauliflower rice for frozen riced broccoli for a major texture change—and more greens.
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Tweak the Heat
The best part? You can make this as spicy or mild as you want. Use only one jalapeño and toss the seeds for less heat, or turn it up by leaving the seeds and maybe splashing in cayenne. My family likes to have more buffalo sauce at the table so everyone can go as spicy as they want.
What To Serve With It
This casserole honestly stands up all by itself, but I like it next to a simple salad with a lemon-oil dressing. Not following any food rules? Grab some crusty bread and scoop up all that buffalo goodness. For meal prepping, drop in some avocado on the side for extra healthy fats and a cool, creamy counter to the heat.
Common Recipe Questions
- → Can I use fresh cauliflower instead of frozen cauliflower rice?
Totally! Just run raw cauliflower through a grater or food chopper, warm it up a bit, and then add it with the rest of the ingredients.
- → How spicy is this casserole?
Depends on how much buffalo sauce and jalapeños you toss in! Use fewer jalapeños for less heat, or add more if you want it extra spicy.
- → Can I substitute the coconut cream?
Absolutely. You can try heavy cream, a dairy-free option, or even cream cheese if coconut cream isn’t your thing.
- → How can I make this dish ahead of time?
Go ahead and prep everything up to the third step, cover the dish, and chill it in the fridge. Then just bake it when you want it fresh.
- → What are some garnishing options for this casserole?
You could sprinkle on chopped green onions, extra slices of jalapeño, a dash of ranch or buffalo sauce, or toss in some cilantro if you want.