Jalapeño Buffalo Chicken Casserole: Whole30, Keto, Paleo, GF
Indulge in the delightful flavors of Jalapeño Buffalo Chicken Casserole, a dish that perfectly balances spicy and creamy elements while accommodating various dietary preferences. This casserole features tender shredded chicken combined with nutritious vegetables, all smothered in a zesty buffalo sauce and coconut cream mixture. It’s an ideal choice for busy weeknights, meal prep, or family gatherings, ensuring everyone can enjoy a satisfying and healthy meal without compromising on flavor. Plus, it’s compliant with Whole30, keto, paleo, and gluten-free diets!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 pounds cooked and shredded chicken breast
- 20 ounces frozen cauliflower rice
- 2 small jalapeños, finely diced
- 1 small onion, diced
- 1 red pepper, diced
- 1/2 cup canned coconut cream
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large casserole dish, combine shredded chicken, cauliflower rice, jalapeños, onion, red pepper, and carrots.
- In a mixing bowl, whisk together garlic, coconut cream, buffalo sauce, ranch dressing, salt, and black pepper until smooth.
- Pour the sauce over the chicken mixture and stir well to combine.
- Spread evenly in the casserole dish and bake for 45 minutes or until bubbly and golden.
- Remove from the oven; drizzle with extra buffalo sauce if desired. Garnish with green onions or additional jalapeños before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg