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–+ servings

Jalapeño Buffalo Chicken Casserole

A spicy and creamy casserole packed with flavor, perfect for Whole30, Keto, Paleo, and gluten-free diets.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: casserole, main dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Sauce
  • 2 cups cooked shredded chicken use rotisserie or boiled chicken
  • 1 cup buffalo sauce choose a Whole30 compliant brand
  • 1 cup coconut cream use the thick part from a can of coconut milk
  • 1 cup diced jalapeños fresh or canned, adjust to taste
Vegetables
  • 1 cup chopped cauliflower fresh or frozen
  • 1 cup chopped bell pepper any color
Toppings
  • 1 cup dairy-free cheese optional, for topping
  • 2 tablespoons chopped green onions for garnish

Method
 

Prepare the Casserole
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, buffalo sauce, coconut cream, and diced jalapeños.
  3. Add the chopped cauliflower and bell pepper to the mixture and stir until well combined.
  4. Transfer the mixture to a greased 9x13 inch baking dish.
Bake and Serve
  1. Top the casserole with dairy-free cheese if using.
  2. Bake in the preheated oven for 25-30 minutes, or until heated through and bubbly.
  3. Remove from the oven and let cool for a few minutes before serving.
  4. Garnish with chopped green onions before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 10gFiber: 3gSugar: 2g

Notes

This casserole can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the oven before serving.

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