Name: Jalapeño Buffalo Chicken Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups cooked shredded chicken breast; 2 cups cauliflower rice; 2 jalapeños, diced (seeds removed for less heat); 1/2 cup diced onion; 1/2 cup diced red bell pepper; 1 cup shredded broccoli; 1/2 cup coconut cream; 1/3 cup buffalo sauce; 1/4 cup ranch dressing or 1 tbsp ranch seasoning; 2 cloves garlic, minced; 1/2 tsp salt; 1/4 tsp black pepper

I’m sharing a flavorful and hearty casserole combining shredded chicken, spicy jalapeños, creamy sauce, and buffalo heat for a vibrant, low-carb dish that fits Whole30, keto, paleo, and gluten-free diets. Jalapeño Buffalo Chicken Casserole

Why I’ll Love This Recipe

I love how this casserole balances a zesty buffalo punch with the freshness of veggies and the protein of shredded chicken. It’s meal-prep friendly, reheats beautifully, and hits that comfort-food quota without compromising on clean ingredients or nutrition.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cooked shredded chicken breast
cauliflower rice
diced jalapeños
diced onion
diced red bell pepper
shredded broccoli
coconut cream
buffalo sauce
ranch dressing or ranch seasoning
minced garlic
salt and black pepper

directions

I preheat the oven to 400°F.
I combine shredded chicken, cauliflower rice, diced jalapeño, onion, bell pepper, and broccoli in a large bowl.
I stir in coconut cream, buffalo sauce, ranch, garlic, salt, and pepper until everything is well coated.
I pour the mixture into a greased baking dish and bake for about 45 minutes, until heated through and slightly golden on top.

Servings and timing

This recipe makes approximately 4 servings. Prep time is about 15 minutes, and bake time is 45 minutes, making the total time around 1 hour.

Variations

I sometimes swap cauliflower rice for cooked spaghetti squash or zucchini noodles.
I add shredded cheese on top if dairy-free isn’t a concern.
I like to use rotisserie chicken for convenience, or cook raw chicken breasts in the oven and shred them after cooling.
For extra heat, I leave in the jalapeño seeds or use a hotter buffalo sauce.

storage/reheating

I let the casserole cool completely, then store it in an airtight container in the fridge for up to 4 to 5 days. To reheat, I microwave individual portions or bake at 350°F for 10–15 minutes until warmed through.

FAQs

What type of chicken works best for this casserole?

I use cooked, shredded chicken breast—either leftover, rotisserie, or freshly baked and shredded.

Can I make this casserole dairy-free?

Yes, I make it dairy-free by using coconut cream and a compliant ranch dressing or seasoning.

How spicy is this dish and can I adjust the heat?

It’s moderately spicy. I adjust the heat by removing jalapeño seeds or choosing a mild buffalo sauce.

Can I freeze this casserole?

I don’t recommend freezing the cauliflower version, as it can become watery. If I want to freeze it, I opt for a spaghetti squash base.

What can I serve alongside this casserole?

I serve it with a green salad, steamed veggies, or roasted sweet potatoes for a more filling meal.

Conclusion

This Jalapeño Buffalo Chicken Casserole is a go-to for busy nights or weekly meal prep. The bold flavor, nutritious ingredients, and flexible options make it a regular in my kitchen. I enjoy how satisfying and simple it is to pull together a wholesome meal that doesn’t sacrifice taste.