Description
A spicy and creamy casserole that combines shredded chicken and jalapeños for a hearty and satisfying dish, perfect for game day or weeknight dinners.
Ingredients
Scale
- 2 pounds chicken breast, cooked and shredded
- 20 ounces frozen cauliflower rice
- 2 small jalapeños, finely diced (plus more for topping)
- 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
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: green onion, extra jalapeños
Instructions
- If not already cooked, cook the chicken until thoroughly done, then shred.
- In a large skillet, sauté jalapeños, onion, red pepper, carrots, and garlic over medium heat 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 until combined.
- Add the chicken, stir, and transfer to a greased 9×13 inch baking dish.
- Preheat oven to 375°F (190°C) and bake for 25-30 minutes.
- Garnish with jalapeños and let rest before serving.
Notes
Ensure to preheat the oven before baking and let the casserole rest before slicing to maintain its structure.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: casserole, buffalo chicken, spicy, comforting, meal prep