Jalapeño Buffalo Chicken Casserole
Jalapeño Buffalo Chicken Casserole — a spicy, comforting dish that balances tangy buffalo heat with creamy coconut and cool ranch notes. Ready in about an hour (including baking), it’s a crowd-pleasing weeknight casserole that’s low-carb and full of bold flavor. If you like casseroles with a bit of kick, this one delivers — and it pairs nicely with lighter sides, as seen in this baked potato chicken broccoli casserole for a fuller comfort-food lineup.
Why make this recipe
If you’re tired of dry, bland chicken dinners, this casserole is perfect because the buffalo sauce and coconut cream combine to keep the chicken moist and flavorful while the cauliflower rice adds volume without the carbs. It’s also a one-dish crowd-pleaser — easy to scale up for gatherings — and versatile enough to fit low-carb, keto-style, or grain-free meal plans.
Ingredients
- 2 pounds chicken breast, cooked and shredded
- 20 ounces frozen cauliflower rice
- 2 small jalapeños, finely diced, plus more for topping if desired
- 1 small white or yellow onion, diced
- 1 red pepper, diced
- 1/2 cup shredded or finely diced carrots
- 1/2 cup canned coconut cream (the thick part at the top of the can)
- 1/2 cup buffalo sauce
- 1/4 cup ranch
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: green onion, extra jalapeños to garnish
Step-by-Step Guide to Making Jalapeño Buffalo Chicken Casserole
Prepare the chicken and vegetables
- If your chicken isn’t yet cooked, season boneless, skinless chicken breasts (or thighs) lightly with salt and pepper and bake at 400°F (200°C) for 18–25 minutes depending on thickness, or poach in simmering water until internal temp reaches 165°F (74°C). Let rest, then shred with two forks or a stand-mixer paddle for speed.
- Heat a large skillet over medium heat with a tablespoon of oil (or a splash of water for oil-free cooking). Add the diced jalapeños (reserve a little for garnish if you like extra heat), diced onion, diced red pepper, shredded carrots, and the minced garlic. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent and fragrant.
Cook the cauliflower rice
- Add the frozen cauliflower rice directly to the skillet with the sautéed vegetables. Stir to combine, then continue to cook 5–7 minutes, breaking up any clumps and letting excess moisture evaporate. The goal is tender cauliflower rice that isn’t soggy — if there’s too much water, raise the heat briefly to help it evaporate, stirring frequently.
Prepare the sauce base
- Turn the heat to low and stir in the canned coconut cream (the thick top portion), buffalo sauce, ranch dressing, salt, and black pepper. Mix thoroughly until the coconut cream melts into the buffalo and ranch, forming a smooth, creamy sauce that coats the vegetables and cauliflower rice evenly. Taste and adjust seasoning — add a touch more buffalo for heat or more ranch for cooling tang.
Combine and transfer to a baking dish
- Fold the shredded cooked chicken into the skillet mixture, stirring gently so the chicken becomes evenly coated with the creamy buffalo-coconut sauce and distributed throughout the vegetables. Transfer the whole mixture to a lightly greased 9×13-inch baking dish, spreading it into an even layer. If you reserved extra diced jalapeño for a topping, sprinkle it across the top now.
Bake the casserole
- Preheat your oven to 375°F (190°C). Bake the casserole 25–30 minutes, until it’s heated through and bubbling around the edges. The top may take on a slightly golden or lightly blistered appearance from the buffalo sauce. If you like a crisper top, broil for 1–2 minutes at the end while watching closely.
Rest, garnish, and serve
- Remove the casserole from the oven and let it rest 5–10 minutes to set slightly — this makes scooping easier and helps flavors meld. Garnish with chopped green onions and additional finely diced jalapeños if desired. Serve hot.
Best Way to Store Jalapeño Buffalo Chicken Casserole
- Refrigerator: Store in an airtight container at 40°F (4°C) or below for 3–4 days.
- Freezer: Cool completely, then transfer to a freezer-safe container or heavy-duty freezer bag and freeze at 0°F (-18°C) for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating tip: Reheat single portions in the microwave for 1–2 minutes (stirring halfway) or place in a 350°F (175°C) oven covered with foil until warmed through (about 15–20 minutes for a whole dish).
Serving Suggestions for Jalapeño Buffalo Chicken Casserole
- Keep it low-carb: Serve alongside a crisp green salad with a cooling cucumber-ranch dressing to balance the spice.
- Make it heartier: Spoon over roasted potatoes or steamed rice for a fuller meal (rice or potatoes will mellow the heat).
- Game-day snack style: Spoon onto toasted baguette slices or tortilla chips and top with extra green onion for sharing at parties.
- Family-friendly plating: Offer a bowl of extra ranch or blue cheese dressing and lime wedges, so heat-sensitive eaters can tone down the spice.
Tips to make Jalapeño Buffalo Chicken Casserole
- Keep the heat adjustable: Remove the seeds and membranes from the jalapeños if you want milder heat; keep them intact for more kick.
- Prevent sogginess: Make sure the cauliflower rice cooks most of its moisture off in the skillet — excess water will make the casserole watery.
- Flavor depth: Use homemade shredded chicken cooked in a little chicken broth or with added aromatics (bay leaf, peppercorn) for extra flavor.
Variations and substitutions
- Vegetarian variation: Replace shredded chicken with drained, firm tofu crumbles or shredded, roasted cauliflower florets; increase buffalo sauce slightly and bake as directed.
- Dairy swap for creaminess: If you’re not using coconut cream, full-fat Greek yogurt or sour cream can be used for a tangier finish — fold it in off the heat to prevent curdling. If you use yogurt, allow the casserole to cool slightly before adding.
FAQs
Q: Can I make this casserole ahead of time?
A: Yes. Assemble the casserole in the baking dish, cover tightly, and refrigerate up to 24 hours before baking. Bake as directed, adding a few extra minutes if cold from the fridge.
Q: How spicy is this dish?
A: Spice level depends on the buffalo sauce and how much of the jalapeños (including seeds) you include. Use milder buffalo sauce and deseed jalapeños for a gentle kick; keep seeds and add an extra jalapeño for serious heat.
Q: Is this recipe keto-friendly?
A: Yes — using cauliflower rice instead of grains keeps carbs low, and coconut cream provides fat for a keto profile. Adjust buffalo sauce and ranch to low-carb versions if needed.
What to do if your casserole is too dry or too wet
- Too dry: Stir in a few tablespoons of chicken broth or extra coconut cream before reheating to restore moisture.
- Too wet: Spoon off excess liquid, bake uncovered for longer to evaporate, or add a small handful of grated cheese or crushed pork rinds (if not dairy-free) on top to absorb moisture and add texture.
How to adapt for different diets
- Whole30/Paleo: Use compliant buffalo sauce (check ingredients for sugar), omit ranch or use a compliant ranch alternative, and ensure coconut cream is used.
- Gluten-free: This casserole is naturally gluten-free as long as your buffalo sauce and ranch are certified GF.
- Low-sodium option: Use low-sodium buffalo sauce and reduce added salt; boost flavor with smoked paprika, garlic powder, and a squeeze of lime.
Troubleshooting common problems
- Casserole is thin and runny after baking: Likely too much liquid remained in the cauliflower rice or coconut cream diluted when mixed. Next time, dry the cauliflower rice more thoroughly in the skillet and gently simmer the sauce to thicken before adding chicken.
- Chicken is dry: Use shredded cooked chicken that was poached or roasted with a bit of moisture, then mix with the sauce while still warm to help it rehydrate.
Nutrition & portioning
- This casserole is protein-forward (from the chicken) and lower in carbs due to cauliflower rice. Portion into 8 servings for a moderate calorie count per serving, or 6 for heartier portions. Add a side salad for fiber and volume without many extra calories.
Final thoughts on making it your own
This casserole is forgiving: swap vegetables, change the heat level, or use different garnishes to match your family’s tastes. The building blocks — shredded chicken, cauliflower rice, a creamy buffalo-ranch sauce, and jalapeños for punch — are the elements worth keeping while you experiment.
Conclusion
For more recipe inspiration in this flavor family, take a look at the Jalapeño Buffalo Chicken Casserole: Whole30, Keto, Paleo, GF … page which shows another approach to this spicy, creamy casserole. If you want a version with popper-style elements and tips for a crunchy topping, check out the Buffalo Chicken Jalapeno Popper Casserole – Ruled Me article.
Print
Jalapeño Buffalo Chicken Casserole
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Diet: Keto, Low-Carb
Description
A spicy, comforting dish that balances tangy buffalo heat with creamy coconut and cool ranch notes. Ready in about an hour, it’s a crowd-pleasing weeknight casserole that’s low-carb and full of bold flavor.
Ingredients
- 2 pounds cooked and shredded chicken breast
- 20 ounces frozen cauliflower rice
- 2 small jalapeños, finely diced (plus more for topping if desired)
- 1 small white or yellow onion, diced
- 1 red pepper, diced
- 1/2 cup shredded or finely diced carrots
- 1/2 cup canned coconut cream (the thick part at the top of the can)
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: green onion, extra jalapeños for garnish
Instructions
- If chicken isn’t cooked, season boneless, skinless chicken breasts with salt and pepper and bake at 400°F (200°C) for 18–25 minutes, or poach until internal temp reaches 165°F (74°C). Shred with two forks.
- Heat a skillet over medium heat with a tablespoon of oil. Sauté diced jalapeños, onion, red pepper, carrots, and garlic for 5–7 minutes until softened.
- Add frozen cauliflower rice to the skillet and cook for another 5–7 minutes until tender and excess moisture evaporates.
- Stir in coconut cream, buffalo sauce, ranch, salt, and black pepper until smooth.
- Fold in the shredded chicken until evenly coated. Transfer to a greased 9×13-inch baking dish.
- Preheat oven to 375°F (190°C) and bake for 25–30 minutes, or until bubbling and heated through. Broil for 1–2 minutes for a crispier top if desired.
- Let the casserole rest for 5–10 minutes before garnishing with green onions and extra jalapeños. Serve hot.
Notes
Store in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months. Reheat in the microwave or oven.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg
Keywords: casserole, buffalo chicken, jalapeño
