Description
This easy jalapeño buffalo chicken casserole is packed with bold flavor and wholesome vegetables. Perfect for a healthy weeknight dinner or meal prep, it fits Whole30, keto, paleo, and gluten-free lifestyles.
Ingredients
- 2 pounds chicken breast, cooked and shredded
- 20 ounces frozen cauliflower rice
- 2 small jalapeños, finely diced, plus more for topping if desired
- 1 small white or yellow onion, diced
- 1 red pepper, diced
- 1/2 cup shredded or finely diced carrots
- 1/2 cup canned coconut cream (thick portion)
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing (Whole30 compliant if needed)
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: green onion and extra jalapeños for garnish
Instructions
1. Preheat oven to 400°F.
2. Add the vegetables and shredded chicken to a large casserole dish.
3. In a small bowl, whisk together garlic, coconut cream, buffalo sauce, ranch, salt, and pepper until well combined.
4. Pour the sauce over the casserole mixture and toss well to evenly coat all ingredients.
5. Spread the mixture into an even layer in the dish.
6. Bake for 45 minutes, or slightly longer if you prefer a crispier top.
7. Remove from oven and drizzle with additional buffalo sauce or ranch if desired.
8. Garnish with green onions or extra jalapeños before serving.
Notes
To save time, bake raw chicken breasts at 400°F for 25 minutes, then shred and add to the casserole.
You can use homemade Whole30-compliant ranch for a cleaner ingredient option.
Adjust spice level by increasing or reducing jalapeños and buffalo sauce.
Store leftovers in the fridge for up to 4 days for easy meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg