Zesty Jalapeño Buffalo Chicken Casserole

When I need something healthy but filling on packed nights, this jalapeño buffalo chicken casserole is what I make. It's loaded with veggies and protein, so you get all that classic buffalo chicken taste without messing up your plan to eat well.

This one came about during my own first Whole30, when I badly craved comfort food. Now, it's a dinner staple at our place, whether we're sticking to a special diet or not.

Irresistible Ingredients

• Salt and pepper: Sprinkle these in for extra flavor on every layer
• Minced garlic: 1 tablespoon brings a big pop of savory flavor to the whole thing
• Ranch: 1/4 cup cools off the sauce and makes it creamy—grab a Whole30-friendly one if you need
• Buffalo sauce: 1/2 cup brings that bold, classic tang—go for one that's sugar free for Whole30
• Coconut cream: 1/2 cup keeps things rich and dairy free (full fat coconut milk is perfect)
• Shredded carrots: 1/2 cup adds a gentle sweetness and ups the nutrition
• Red pepper: 1 diced for sweet flavor and a burst of color
• White or yellow onion: 1 small, diced, cooks down to a mellow, sweet base
• Jalapeños: 2 little peppers diced for spicy punch that cuts through all the creamy stuff
• Frozen cauliflower rice: 20 ounces (straight from the freezer) as your light, veggie-packed swapping for regular rice
• Chicken breast: 2 pounds, already cooked and shredded—it’s the hearty base that holds everything together
• Optional garnishes: Sliced green onions and more jalapeños for crunch and color at the end

Simple Step-by-Step

Add Final Touches:

Before serving, pour on extra ranch or buffalo if you’re feeling fancy. Toss on fresh jalapeño slices or some chopped green onion for a bright finish and extra flair.

Bake To Perfection:

Slide the whole dish into your hot oven and bake for about 45 minutes. You want it bubbling with crispy edges—those bits are the best. The veggies will shrink up and amp up the flavors as it cooks.

Mix Everything Together:

Dump your smooth sauce all over the chicken and veggies in the pan. Grab a couple forks or tongs and make sure every bit is covered. You'll want that saucy flavor in every bite.

Create Buffalo Cream Sauce:

Whisk ranch, coconut cream, buffalo sauce, garlic, plus a little salt and pepper in a bowl. If the coconut cream's chunky, it'll smooth out while you whisk. This is what makes the casserole awesome.

Combine Base Ingredients:

Layer shredded chicken, cauliflower rice (use it frozen), onions, red pepper, jalapeños, and carrots in your big baking dish. It's all going in cold—the oven will handle thawing everything out.

Preheat Oven:

First, crank your oven up to 400°F. Let it heat while you’re getting everything else ready so dinner’s quicker.

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Buffalo sauce really is what makes this dish shine. I always look for a clean label—no sugar, no junk. My husband likes it even spicier, so he talked me into doubling the jalapeños. We haven’t stopped since.

Make-Ahead Perfection

If you make it a day early, it honestly tastes even better because the flavors settle in. Put everything together, don’t bake it yet, and stash in the fridge (cover well) for up to a day. Take it from the fridge to the oven but tack on 10 more minutes to the baking time.

Easy Swaps

Don’t need it to be Whole30? Go with Greek yogurt instead of coconut cream for a little tang. Cheese lovers, sprinkle compliant cheese on top in the last 10 minutes to get a golden, bubbly layer. If you want to shake up the veggie vibe, swap in some riced broccoli for cauliflower or do a mix for new flavors.

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Heat Tweaks

Make it hotter or milder, totally up to you. If spice isn't your thing, scoop out jalapeño seeds and white parts or stick with just one. Love heat? Keep all the seeds and maybe even sprinkle in some cayenne. My crew puts extra buffalo sauce on the table so everyone can amp it up or dial it down.

Tasty Pairings

This one stands alone but is extra good with a simple salad (think olive oil and lemon squeezed on top). Not eating low carb? Grab a slice of crusty bread to soak up all the sauce. For healthy fats, avocado slices on the side work great—especially if packing up lunches.

FAQs About the Recipe

→ Can I swap in fresh cauliflower in place of frozen cauliflower rice?

Definitely! Pop your fresh cauliflower into a grater or food processor to rice it, then give it a quick cook before tossing it in with everything else.

→ How hot does it end up?

The heat level really changes depending on your buffalo sauce and the number of jalapeños you toss in. Want milder? Use less. Craving heat? Add more jalapeños.

→ Is there something I can use instead of coconut cream?

Totally—grab some heavy cream, cream cheese, or pick your favorite dairy-free substitute if coconut isn’t your thing.

→ How do I prep this in advance?

Put things together through step 3, cover the dish up, and stash it in the fridge. Just bake when you’re ready to eat.

→ What should I put on top before serving?

Top it off with some green onions, more jalapeños, a splash of buffalo sauce or ranch, or toss on fresh cilantro—whatever you like!