Description
A flavorful, low-carb, Whole30-friendly casserole featuring shredded chicken, spicy jalapeños, cauliflower rice, and creamy buffalo sauce for a hearty, nutritious meal.
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
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine shredded chicken, cauliflower rice, diced jalapeños, onion, red bell pepper, and broccoli.
- Add coconut cream, buffalo sauce, ranch, minced garlic, salt, and pepper. Mix until everything is evenly coated.
- Transfer mixture to a greased baking dish and spread evenly.
- Bake for 45 minutes, until casserole is heated through and slightly golden on top.
- Let cool slightly before serving.
Notes
- Use rotisserie chicken for convenience.
- Substitute cauliflower rice with spaghetti squash or zucchini noodles if preferred.
- Top with shredded cheese if not following dairy-free or Whole30 guidelines.
- Adjust spice level by modifying jalapeño seeds or buffalo sauce intensity.
Nutrition
- Serving Size: 1/4 of casserole
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
