Buffalo Jalapeño Casserole (Printable Version)
# What You'll Need:
01 -
Optional: sliced green onion and extra jalapeños to sprinkle on top
02 -
1/2 teaspoon black pepper
03 -
1 teaspoon salt
04 -
1 tablespoon minced garlic
05 -
1/4 cup ranch dressing
06 -
1/2 cup buffalo sauce
07 -
1/2 cup canned coconut cream (grab just the thick layer)
08 -
1/2 cup shredded or tiny chopped carrots
09 -
1 red bell pepper, chopped
10 -
1 small onion (white or yellow), chopped
11 -
2 small jalapeños, very finely chopped
12 -
20 ounces bagged frozen cauliflower rice
13 -
2 pounds chicken breast, fully cooked and shredded up
# Steps to Follow:
01 -
Take the casserole out of the oven. Pour a little more buffalo sauce or ranch over the top. Add green onions and extra jalapeños if you want, then dig in.
02 -
Set your dish in the oven and let it bake for 45 minutes. If you want it crispier on top, just leave it in a bit longer.
03 -
Dump the sauce over the veggies and chicken in your dish. Take tongs or forks and mix everything really well, then spread it out evenly.
04 -
Grab a small bowl and mix together the buffalo sauce, ranch, coconut cream, garlic, salt, and pepper with a fork until it looks all smooth.
05 -
Toss all the chopped veggies and shredded chicken into your big casserole pan.
06 -
Turn your oven on to 400°F to get it ready.
# Additional Tips:
01 -
No cooked chicken? Bake your chicken breasts at 400°F for 25 minutes while you chop and prep the other stuff.
02 -
Homemade Whole30-friendly ranch is a good option if you want to keep things cleaner.