Description
A flavorful and healthy buffalo chicken casserole packed with vegetables, spicy jalapeños, and a creamy dairy-free sauce—perfect for Whole30, keto, and paleo diets.
Ingredients
- 2 lbs chicken breast, cooked and shredded
- 20 oz frozen cauliflower rice
- 2 small jalapeños, finely diced (plus more for topping if desired)
- 1 small white or yellow onion, diced
- 1 red bell pepper, diced
- 1/2 cup carrots, shredded or finely diced
- 1/2 cup canned coconut cream (thick portion)
- 1/2 cup buffalo sauce
- 1/4 cup ranch (Whole30 compliant if needed)
- 1 tbsp minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- Green onion, for garnish (optional)
Instructions
1. Preheat oven to 400°F.
2. Add shredded chicken, cauliflower rice, jalapeños, onion, red pepper, and carrots to a large casserole dish.
3. In a small bowl, whisk together coconut cream, buffalo sauce, ranch, garlic, salt, and black pepper.
4. Pour the sauce over the casserole ingredients and mix thoroughly until evenly combined.
5. Spread the mixture into an even layer in the dish.
6. Bake for 45 minutes or until heated through and slightly crispy on top.
7. Remove from oven and drizzle with additional buffalo sauce or ranch if desired.
8. Garnish with green onions or extra jalapeños before serving.
Notes
To save time, bake chicken breasts ahead of time at 400°F for about 25 minutes, then shred.
Ensure ranch and buffalo sauce are compliant if following Whole30.
Adjust spice level by reducing or increasing jalapeños.
Leftovers store well and are great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg