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Jalapeño Buffalo Chicken Casserole

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Experience a flavor explosion with this Jalapeño Buffalo Chicken Casserole—a perfect weeknight dinner that’s both nutritious and delicious! Made without any pork or alcohol, this casserole combines tender chicken breast, vibrant vegetables, and a zesty buffalo sauce for an irresistible dish. Ideal for meal prepping or serving at family gatherings, it caters to Whole30, Keto, Paleo, and gluten-free diets. With its quick prep and bake time, you can enjoy a healthy and satisfying meal that everyone will love.

Ingredients

Scale
  • 2 pounds shredded chicken breast
  • 20 ounces frozen cauliflower rice
  • 2 small jalapeños (plus more for topping)
  • 1 small onion
  • 1 red pepper
  • ½ cup shredded carrots
  • ½ cup canned coconut cream
  • ½ cup buffalo sauce
  • ¼ cup ranch dressing
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F.
  2. In a large casserole dish, combine the shredded chicken, cauliflower rice, diced jalapeños, onion, red pepper, and carrots.
  3. In a mixing bowl, whisk together the coconut cream, buffalo sauce, ranch dressing, minced garlic, salt, and black pepper until smooth.
  4. Pour the sauce over the chicken and vegetables; mix until well coated.
  5. Bake in the preheated oven for about 45 minutes or until heated through.
  6. Serve warm with optional garnishes like green onions or extra jalapeños.

Nutrition

Find it online: https://cooknatalie.com/jalapeno-buffalo-chicken-casserole-whole30-keto-paleo-gf/

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