There is something wonderfully bold and comforting about this Jalapeño Buffalo Chicken Casserole Recipe. It combines spicy, creamy, and savory flavors in one satisfying dish that’s perfect for sharing with friends or cozying up on a chilly evening. Packed with shredded chicken, a creamy coconut base, and the kick of fresh jalapeños, this casserole is both a crowd-pleaser and an exciting twist on classic comfort food that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating an unforgettable dish. Each component plays a unique role, from the tender chicken providing hearty protein to the jalapeños adding bright heat, while coconut cream offers luscious creaminess with a subtle richness.
- 2 cups cooked chicken, shredded: Use rotisserie chicken for convenience and juicy flavor.
- 1 medium head of cauliflower, cut into florets: Adds volume and a mild, nutty texture that balances the spice.
- 1 cup coconut cream or unsweetened canned coconut milk: Provides a creamy, dairy-free base that blends perfectly.
- ½ cup buffalo sauce (Whole30 compliant): Brings the signature tangy and spicy buffalo flavor to the casserole.
- 2 jalapeños, thinly sliced: Injects fresh heat and vibrant color.
- ½ cup nutritional yeast (or shredded cheese if not dairy-free): Adds a cheesy, umami boost to the dish.
- ½ teaspoon garlic powder: Enhances overall savory depth.
- ½ teaspoon onion powder: Complements the garlic and boosts flavor complexity.
- Salt and pepper to taste: Essential seasonings to bring everything together.
- 2 tablespoons olive oil or avocado oil: Helps roast the cauliflower and enrich the casserole.
- ¼ cup chopped green onions for garnish: Adds freshness and a pop of color when serving.
How to Make Jalapeño Buffalo Chicken Casserole Recipe
Step 1: Prep and Roast the Cauliflower
Start by preheating your oven to 400°F (200°C). Toss the cauliflower florets with olive or avocado oil, garlic powder, onion powder, salt, and pepper. Spread them evenly on a baking sheet and roast until tender and slightly golden, about 20-25 minutes. This roasting step softens the cauliflower and amplifies its natural nuttiness, forming the perfect texture base for the casserole.
Step 2: Combine the Sauce Mixture
While the cauliflower roasts, whisk together the coconut cream and buffalo sauce in a mixing bowl. This creamy and spicy combination is the heart of the casserole, giving it that irresistible buffalo kick with a smooth, rich texture.
Step 3: Mix Chicken and Cauliflower
In a large bowl, combine the shredded chicken, roasted cauliflower, and sliced jalapeños. Pour the buffalo-coconut sauce over the mixture and stir gently to coat everything evenly. This ensures every bite bursts with balanced heat and creaminess.
Step 4: Add Nutritional Yeast and Seasonings
Sprinkle in the nutritional yeast (or shredded cheese) and adjust seasoning with salt and pepper as needed. The nutritional yeast adds savory, cheesy notes while keeping the recipe dairy-free if preferred.
Step 5: Bake the Casserole
Transfer the mixture into a greased baking dish. Bake at 375°F (190°C) for about 15-20 minutes or until the casserole bubbles and the top is just starting to get golden. This final bake melds all the flavors and creates a cohesive, comforting dish that’s hard to resist.
How to Serve Jalapeño Buffalo Chicken Casserole Recipe
Garnishes
Finish your casserole with a sprinkle of freshly chopped green onions for a vibrant touch. The green onions add a mild crunch and a fresh brightness that beautifully contrasts the spicy, creamy casserole.
Side Dishes
This casserole pairs effortlessly with crisp salads or steamed green veggies to balance its richness. Think crunchy celery sticks or a cooling cucumber salad to complement the heat. You can also serve it alongside some grain options like quinoa or cauliflower rice for a more filling meal.
Creative Ways to Present
For a fun twist, try serving the casserole in individual ramekins or hollowed-out bell peppers for colorful, single-serve portions. Another great idea is to scoop it onto baked sweet potatoes or stuff it into lettuce wraps, perfect for low-carb meals that still hit all the flavor notes.
Make Ahead and Storage
Storing Leftovers
Place leftover casserole in an airtight container and store in the refrigerator for up to 3 days. This dish holds flavor beautifully, making it a great option for quick lunches or easy dinners later in the week.
Freezing
You can freeze this casserole either before or after baking. For best results, cover tightly with foil or plastic wrap and freeze for up to 2 months. Let thaw overnight in the fridge before reheating to maintain texture and flavor integrity.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through, typically about 15-20 minutes. Avoid microwaving if possible to keep textures from becoming too soft or watery. A quick broil at the end can help regain a crispy top.
FAQs
Can I use a different type of pepper instead of jalapeños?
Absolutely! If you prefer milder heat, try poblano or banana peppers. For more intense spice, serranos work well too. Adjust the amount to suit your taste buds.
Is this casserole suitable for a Whole30 diet?
Yes, provided you use a Whole30 compliant buffalo sauce and coconut cream. Just skip the cheese if you want to keep it fully compliant and rely on nutritional yeast instead.
Can I make this casserole vegetarian?
To make it vegetarian, substitute shredded chicken with cooked chickpeas or shredded jackfruit, and be sure to use a vegetarian-friendly buffalo sauce.
What can I substitute for coconut cream if I don’t have any?
You can use full-fat canned coconut milk, heavy cream, or a dairy-free alternative like cashew cream. Just keep in mind this might slightly alter the flavor and creaminess.
How spicy is this Jalapeño Buffalo Chicken Casserole Recipe?
The heat level is moderate, balancing the buffalo sauce and fresh jalapeños. You can tone it down or ramp it up by reducing or increasing the jalapeños and choosing milder or spicier buffalo sauce options.
Final Thoughts
If you’re craving a bold, flavorful, and comforting dish, this Jalapeño Buffalo Chicken Casserole Recipe is your new best friend in the kitchen. It’s one of those perfect recipes that feels special but is surprisingly easy to throw together. Don’t hesitate to make it your own with your favorite tweaks, but above all, just dive in and enjoy every spicy, creamy bite.
Print
Jalapeño Buffalo Chicken Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Jalapeño Buffalo Chicken Casserole is a flavorful, keto-friendly dish combining tender shredded chicken with spicy buffalo sauce, creamy coconut milk, and nutritious cauliflower. Perfect for a comforting dinner, it balances heat from jalapeños with rich, dairy-free ingredients, making it a delightful meal with a touch of Southern flair.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 medium head of cauliflower, cut into florets
- 1 cup coconut cream or unsweetened canned coconut milk
- ½ cup buffalo sauce (Whole30 compliant)
- 2 jalapeños, thinly sliced
- ½ cup nutritional yeast (or shredded cheese if not dairy-free)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil or avocado oil
- ¼ cup chopped green onions for garnish
Instructions
- Prepare the cauliflower: Preheat your oven to 375°F (190°C). Toss the cauliflower florets with olive or avocado oil, salt, pepper, garlic powder, and onion powder until evenly coated. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly golden.
- Mix the sauce and chicken: In a large bowl, combine the shredded cooked chicken with the buffalo sauce and coconut cream or unsweetened coconut milk. Mix thoroughly to coat the chicken evenly with the spicy creamy sauce.
- Combine cauliflower and chicken mixture: Remove the roasted cauliflower from the oven and mix it gently into the bowl with the buffalo chicken mixture. Stir in sliced jalapeños and nutritional yeast or shredded cheese for added flavor and texture.
- Assemble the casserole: Transfer the combined mixture into a greased casserole dish, spreading it evenly.
- Bake the casserole: Place the casserole dish in the preheated oven and bake for another 20 minutes until heated through and slightly bubbly on the edges.
- Garnish and serve: Remove the casserole from the oven, sprinkle with chopped green onions, and serve warm. Enjoy your spicy and creamy Jalapeño Buffalo Chicken Casserole!
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- Adjust the number of jalapeños to control the heat level.
- For a non-dairy version, use nutritional yeast instead of cheese.
- Make sure to roast cauliflower first to avoid sogginess in the casserole.
- This dish can be stored in the refrigerator for up to 3 days and reheated before serving.
