Description
A cozy, spicy casserole that balances heat, creaminess, and crunch, perfect for busy nights.
Ingredients
Scale
- 2 pounds chicken breast, cooked and shredded (or thighs, cooked and shredded)
- 20 ounces frozen cauliflower rice
- 2 small jalapeños, finely diced
- 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 (thick part)
- 1/2 cup buffalo sauce
- 1/4 cup ranch
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: green onion and extra jalapeños to garnish
Instructions
- Season and cook chicken until fully cooked, then shred.
- In a skillet, heat oil and sauté jalapeños, onion, red pepper, carrots, and garlic for 5–7 minutes.
- Add cauliflower rice and cook for another 5–7 minutes until tender.
- Stir in coconut cream, buffalo sauce, ranch, salt, and pepper, mixing well.
- Add shredded chicken and fold until coated.
- Transfer to a greased baking dish and smooth the top.
- Bake at 375°F (190°C) for 25–30 minutes. Optionally broil for 1–2 minutes for extra texture.
- Let rest for 5–10 minutes, garnish, and serve.
Notes
Store in an airtight container; refrigerate for 3–4 days or freeze for 2–3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: casserole, buffalo chicken, spicy, low-carb, weeknight dinner