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This zesty Jalapeño Buffalo Chicken Casserole combines knockout flavors in a lighter, carb-smart package that'll still hit the spot when you're dying for that spicy buffalo chicken kick. After playing around with various ways to enjoy buffalo chicken without feeling guilty afterward, this dish became my trusty standby for both weekly meal prep and feeding the family.
I came up with this dish when I was trying to sneak more veggies onto our dinner table without sacrificing taste. Now the family asks for it at least twice monthly, particularly during game season when we want something that feels like a treat but doesn't wreck our eating plans.
Ingredients
- 2 pounds chicken breast: cooked and pulled apart to soak up all that amazing buffalo flavor
- 20 ounces frozen cauliflower rice: cuts down prep work and makes the perfect low-carb foundation
- 2 small jalapeños: chopped tiny for that bright heat that works so well with buffalo flavors
- 1 small white or yellow onion: chopped up to add that sweet aromatic base
- 1 red pepper: diced into bits for color, immune-boosting vitamin C, and gentle sweetness
- 1/2 cup shredded carrots: brings natural sweetness and good stuff while mixing right in
- 1/2 cup canned coconut cream: gives that smooth, rich texture without any dairy
- 1/2 cup buffalo sauce: the main player that brings all that signature tang and kick
- 1/4 cup ranch dressing: cools down the heat with its creamy touch
- 1 tablespoon minced garlic: adds that deep, savory background note
- 1 teaspoon salt: pulls all the flavors together
- 1/2 teaspoon black pepper: brings a touch of warmth
- Optional garnishes: chopped green onion and extra jalapeño slices for fresh color and extra kick
Easy Cooking Guide
- Warm Up Your Oven:
- Get it going at 400 degrees Fahrenheit. The higher heat brings out more flavor and gives you that slightly crispy top layer.
- Mix Your Main Ingredients:
- Throw all those veggies into a big baking dish—your cauliflower rice, jalapeños, onion, red pepper, and carrots. Add your shredded chicken and stir it all around. Keeping everything cut about the same size means it'll all cook evenly.
- Whip Up Your Sauce:
- In another bowl, mix together the coconut cream, buffalo sauce, ranch dressing, garlic, salt, and pepper. Stir it really well until it looks smooth. Don't worry if your coconut cream is hard at first—it'll soften up as you mix.
- Put It All Together:
- Pour that sauce all over your chicken and veggie mix. Use a couple of forks to gently toss everything until it's all coated nicely. Spread it out flat so it cooks the same all over.
- Cook It Just Right:
- Pop your dish in the hot oven and let it cook for 45 minutes. You'll see the top getting golden and maybe some bubbling around the edges. Want it crispier? Leave it in for another 5-10 minutes.
- Finish It Off:
- Take it out and let it sit for about 5 minutes. Drizzle some extra buffalo sauce or ranch on top if you want. Sprinkle those green onions and fresh jalapeño pieces on top for a pretty finish and extra pop of flavor.
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Coconut cream is the magic ingredient in this dish. A lot of people worry it'll make everything taste like coconut, but once it mixes with the strong buffalo sauce and spices, you can't taste it at all—it just makes everything richer without dairy. The first time I made this for my husband who lives for buffalo wings, he couldn't even tell there wasn't any dairy in it!
Prep Ahead Ideas
You can totally get this casserole ready ahead of time. Just put it all together up to two days before you want to eat it and keep it covered in the fridge. When you're ready to cook, just add about 10 extra minutes since it'll be cold. I usually make mine on Sundays so we can just warm portions up during our crazy weeknights.
Heat Level Options
You can easily change how spicy this dish turns out. Want it milder? Just take out the seeds from your jalapeños or only use one instead of two. You can also pick a milder buffalo sauce or add a bit more coconut cream to tone it down. For the spice lovers in my house, I put extra buffalo sauce and fresh jalapeño slices on the table so they can crank up the heat.
What Goes Well With It
This casserole tastes great by itself, but it's amazing with a simple green salad topped with ranch or blue cheese dressing. If you don't mind some carbs, try it over a small scoop of rice or with some crusty bread to soak up all that tasty sauce. When friends come over, I often serve it with celery and carrot sticks on the side as a nod to classic buffalo wings.
Good-For-You Bonus
This dish packs a ton of healthy stuff while still tasting amazing. The cauliflower gives you fiber and nutrients without loading you up with carbs. Red peppers bring vitamin C, and carrots add vitamin A. Want to make it even healthier? Try mixing in a handful of spinach or kale before baking to squeeze in even more veggies.
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Frequently Asked Questions
- → Can I cook this with regular rice instead of cauliflower rice?
Certainly, you can swap the cauliflower rice with 3 cups of cooked white or brown rice. However, this will boost the carb levels of the whole dish. Also, you may need to adjust the oven time, as regular rice releases less moisture while baking.
- → Is this dish very spicy?
The heat level is moderate thanks to the jalapeños and buffalo sauce. For a gentler version, remove seeds from the jalapeños or use bell peppers. Love spice? Leave the jalapeño seeds in, or splash on more buffalo sauce for an extra kick!
- → Can I make this meal in advance?
Totally! Build the dish up to a day early and keep it covered in the fridge. Before baking, let it sit at room temperature for about half an hour. If it’s cold from the fridge, you might need to bake it 5-10 minutes longer.
- → What should I use if I don’t have coconut cream?
If coconut cream isn’t on hand, try using heavy cream or cream cheese. For a non-dairy choice, thick cashew cream or any creamy dairy-free cheese will work too. Just make sure it’s rich enough to hold the casserole together properly.
- → Is this suitable for keto or low-carb diets?
Yes, it’s perfect for keto or low-carb plans since it swaps regular rice for cauliflower rice. Ingredients like chicken, veggies, and healthy fats fit right into a low-carb lifestyle. Just double-check your buffalo sauce and ranch dressing for hidden sugars.
- → How can I store and reheat this dish?
Leftovers can chill in the fridge for 3-4 days in a sealed container. Reheat single servings in the microwave for a minute or two. For larger portions, cover with foil and heat in a 350°F oven for 15-20 minutes. It also freezes well for up to 3 months.