Recipe Detail

Jalapeno Buffalo Chicken Casserole

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Number of Servings:


  1. 2 pounds - chicken breast, cooked and shredded
  2. 20 ounces - frozen cauliflower rice
  3. 2 - small jalapenos, finely diced, plus more for topping if desired
  4. 1 - small white or yellow onion, diced
  5. 1 - red pepper, diced
  6. 1/2 cups - shredded or finely diced carrots
  7. 1/2 cups - canned coconut cream (the thick part at the top of the can)
  8. 1/2 cups - buffalo sauce
  9. 1/4 cups - ranch dressing
  10. 1 tablespoons - minced garlic
  11. 1 teaspoons - salt
  12. 1/2 teaspoons - black pepper
  13. - optional: diced green onion or sliced jalapenos for extra garnish


Preheat oven to 400 degrees F.

In a large casserole dish, combine vegetables and shredded chicken.

In a small bowl, combine spices, minced garlic, coconut cream, buffalo sauce and ranch. Whisk with a fork until combined well.

Pour mixture into the casserole dish and use gently combine the sauce into the vegetables and chicken, using forks or tongs. Once the sauce is mixed in well, smooth out the ingredients into an even layer in the dish.

Place in the oven and bake for 45 minutes (or slightly longer if you want the top to be a bit more “crispy”).

Remove from the oven and top with a drizzle of buffalo sauce or ranch dressing, and any optional garnishes like green onions or more jalapeños, to desired taste.


If you don’t already have cooked/leftover chicken to use, place your chicken breasts on a sheet pan and bake them for 25 minutes at 400 degrees F., and prep the rest of the casserole ingredients while the chicken bakes. Chop the veggies, make the sauce and combine everything so you can just shred and add the chicken right when it’s done baking.

You can make your own homemade Whole30 ranch with this recipe at https://www.wholekitchensink.com/paleo-ranch-dressing/.




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