Delicious Jalapeño Buffalo Chicken Casserole

My Jalapeño Buffalo Chicken Casserole combines fiery tastes in a healthier, low-carb dish that totally hits the spot when you're wanting that spicy kick. I played around with lots of ways to enjoy buffalo chicken without feeling guilty, and this casserole quickly became my favorite for both weekly meal planning and feeding the family.

I came up with this dish when trying to sneak more veggies into our nightly meals without losing any taste. Now the family asks for it at least twice every month, especially when sports are on TV and we want something that seems indulgent but actually gives us good energy.

Ingredients

• 2 pounds chicken breast: pulled apart after cooking to soak up all that tasty buffalo flavor
• 20 ounces frozen cauliflower rice: cuts down prep time and makes a fantastic low-carb foundation
• 2 small jalapeños: chopped tiny to give fresh spiciness that works with the buffalo sauce
• 1 small white or yellow onion: chopped up for a bit of sweetness and flavor base
• 1 red pepper: cut into small pieces for brightness, nutrients, and a touch of sweetness
• 1/2 cup shredded carrots: brings natural sweetness and good stuff while mixing in perfectly
• 1/2 cup canned coconut cream: adds thickness without needing dairy like regular cream cheese
• 1/2 cup buffalo sauce: the key ingredient that makes everything pop
• 1/4 cup ranch dressing: cools down the heat with its creamy texture
• 1 tablespoon minced garlic: gives the dish deeper flavor
• 1 teaspoon salt: brings out all the tastes
• 1/2 teaspoon black pepper: adds a bit of background heat
• Optional toppings: sliced green onion and extra jalapeños for color and extra kick

Simple Cooking Steps

Warm Up Your Oven:

Turn your oven to 400 degrees Fahrenheit. The higher heat helps bring out flavors and makes the top slightly crunchy.

Mix Your Main Ingredients:

Throw all veggies in a big baking dish. That's your cauliflower rice, jalapeños, onion, red pepper, and carrots. Add your pulled chicken and mix it all around. Making everything about the same size helps it cook evenly and spreads the flavor.

Whip Up Your Sauce:

In another bowl, stir together the coconut cream, buffalo sauce, ranch, minced garlic, salt, and black pepper. Keep stirring until it's smooth. Don't worry if the coconut cream is hard at first, it'll melt as you mix.

Put It All Together:

Pour your sauce over everything else. Use two forks to gently toss until all pieces get coated. Spread it flat so it cooks the same throughout.

Cook Until Done:

Stick your dish in the hot oven for 45 minutes. The top will start to look golden, and the sides might bubble a bit. If you want it crispier on top, leave it in for 5-10 minutes more.

Add Final Touches And Eat:

Take it out and let it sit for about 5 minutes. Add more buffalo sauce or ranch if you want. Sprinkle fresh green onions and jalapeño pieces on top for some color and extra spice.

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Coconut cream is the magic ingredient in this recipe. Lots of folks think it'll taste like coconut, but it doesn't at all. It just makes everything richer without any tropical flavor once it mixes with the strong buffalo sauce and spices. The first time I cooked this for my husband who loves buffalo wings, he couldn't even tell there wasn't any dairy in it!

Prep It Early

This dish works great for planning ahead. You can get everything ready up to two days before you need to cook it and just keep it covered in your fridge. Just cook it about 10 minutes longer if it's cold from the refrigerator. I usually make mine on Sundays so we can quickly warm portions up throughout our busy weekdays.

Spice Level Tweaks

You can easily change how hot this dish is based on what you like. Want it milder? Just take out the seeds from the jalapeños or only use one pepper. You could also pick a less spicy buffalo sauce or add more coconut cream to tone it down. For the spice lovers in my house, I put extra buffalo sauce and fresh jalapeño slices on the table for them to add themselves.

Serving Ideas

This casserole tastes amazing by itself, but it's also really good with a basic green salad topped with ranch or blue cheese dressing. If you aren't watching carbs, try it over a small amount of rice or with some crusty bread to soak up the extra sauce. When friends come over, I like to serve it with celery and carrot sticks on the side as a nod to classic buffalo wings.

Health Benefits

This dish is packed with good stuff while still tasting awesome. The cauliflower rice gives you fiber and nutrients without lots of carbs. Red peppers add vitamin C, and carrots bring vitamin A to the table. Want to make it even healthier? Just mix in some spinach or kale before baking to sneak in even more veggies.

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Recipe FAQs

→ Can I use regular rice instead of cauliflower rice?

You can definitely swap in 3 cups of ready-cooked regular rice for the cauliflower version. Just keep in mind this will bump up the carbs quite a bit. With regular rice, you might need to tweak your cooking time a little since it won't put out as much water during baking.

→ How spicy is this casserole?

This dish packs medium heat from both the jalapeños and buffalo sauce. Want it milder? Take out the seeds and white parts from the jalapeños, use fewer of them, or go with bell peppers instead. Craving more fire? Leave those jalapeño seeds in or pour in extra buffalo sauce.

→ Can I prepare this ahead of time?

You bet! You can put the whole dish together up to a day before you plan to bake it and keep it covered in your fridge. When you're ready to cook, let it warm up on the counter for about half an hour first. You'll probably need to add another 5-10 minutes to your baking time if it's still cold from the fridge.

→ What can I substitute for coconut cream?

You can easily use heavy cream or cream cheese in place of coconut cream for this dish. If you need something non-dairy besides coconut, try thick cashew cream or any plant-based cream cheese. Just make sure whatever you pick has that thick, smooth texture needed to hold everything together.

→ Is this casserole low-carb or keto-friendly?

It sure is low-carb and works for keto diets because we've swapped regular rice for cauliflower rice. The main stuff in here—chicken, veggies, and fats from the coconut cream and dressings—fits perfectly with low-carb eating. Just double-check your buffalo sauce and ranch dressing don't have hidden sugars in them.

→ How do I store and reheat leftovers?

Pop any extras in a sealed container in the fridge for up to 4 days. When you want some, microwave single servings for 1-2 minutes until they're hot all the way through. For bigger portions, your best bet is covering with foil and warming in a 350°F oven for 15-20 minutes. You can even freeze this dish for up to 3 months if you want.