This easy Whole30 jalapeño buffalo chicken casserole is simple to make and full of flavor. It’s also full of vegetables, making this a healthy weeknight dinner or meal prep recipe. This is also a keto/low carb, paleo and gluten-free casserole, so everyone in the family will enjoy it! Casseroles are a great way to get dinner on the table, and this Whole30 buffalo chicken casserole is a perfect example!
Related: 30 Whole30 Casserole Recipes
Whole30 Buffalo Chicken Casserole Ingredients
The bulk of this jalapeño buffalo chicken casserole recipe is made up of vegetables. You’ll need frozen cauliflower rice (I use two 10-ounce bags), one red pepper, one onion, 2 small jalapeños, and shredded carrots. You’ll also need 2 pounds of cooked and shredded chicken breasts.
For the sauce, you’ll need buffalo sauce, ranch (Primal Kitchen’s Whole30 Approved Ranch, or homemade), canned coconut cream, minced garlic, salt and pepper. These are all widely available at major grocery stores, like Target, Walmart and Fresh Thyme, on Amazon, or from Thrive Market for a discount.
Related: Slow Cooker Buffalo Chicken, Buffalo Chicken Egg Bake, Buffalo Chicken Salad, Air Fryer Buffalo Wings, Buffalo Chicken Thighs
How to Make Jalapeño Buffalo Chicken Casserole
This casserole is really easy to prepare. In keeping it gluten-free and low carb, the majority of the ingredients are just the vegetables. You’ll first dice the onions, red bell pepper, and jalapeños, and add them to a casserole dish along with the frozen cauliflower rice and shredded carrots. Then add in the shredded chicken.
To make the sauce for the casserole, simply whisk together the buffalo sauce, ranch, the thick part of the canned coconut cream, minced garlic, salt and pepper. Once everything is incorporated, pour the sauce into the casserole dish and use two forks or tongs to mix the vegetables, chicken and sauce together. You want everything to evenly distributed and coated in the buffalo sauce mixture.
Flatten out the ingredients in the casserole dish so that it bakes evenly. Then place the casserole dish into the oven and bake on 400 degrees F. for 45 minutes. You can bake it for an additional 5-10 minutes if you’d like the top a bit more “crispy”.
Serving and Storing
Once the jalapeño buffalo chicken casserole comes out of the oven you can drizzle a bit of ranch dressing or additional buffalo sauce over the top, and then garnish it with sliced jalapeño and green onions if desired before dishing up into bowls.
To store, you can separate the casserole out into individual portions and store for meal prep in the refrigerator for up to 4 days. You can also freeze the casserole, but it will thaw a bit more watery because of the cauliflower rice. To avoid that, reheat the casserole or individual servings in the oven, uncovered, instead of the microwave to let some of the excess moisture cook off.
Other Whole30 Casserole Recipes You’ll Love:
Creamy Dijon Chicken Casserole
Creamy Sausage & Potato Casserole
PrintJalapeño Buffalo Chicken Casserole: Whole30, Keto, Paleo, GF
This easy Whole30 jalapeño buffalo chicken casserole is simple to make and full of flavor. It’s also full of vegetables, making this a healthy weeknight dinner or meal prep recipe. This is also a keto/low carb, paleo and gluten-free casserole, so everyone in the family will enjoy it! Casseroles are a great way to get dinner on the table, and this Whole30 buffalo chicken casserole is a perfect example!
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
Ingredients
- 2 pounds chicken breast, cooked and shredded
- 20 ounces frozen cauliflower rice
- 2 small jalapeños, finely diced, plus more for topping if desired
- 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 (the thick part at the top of the can)
- 1/2 cup buffalo sauce
- 1/4 cup ranch
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: green onion, extra jalapeños to garnish
Instructions
- Preheat oven to 400 degrees F.
- Add vegetables and shredded chicken to a large casserole dish
- In a small bowl, combine spices, minced garlic, coconut cream, buffalo sauce and ranch. Whisk with a fork to combine well
- Pour into the casserole dish and use two forks or tongs to combine the sauce into the vegetables and chicken. Once the sauce is incorporated with the ingredients, smooth the ingredients into an even layer in the dish
- Place into the oven and bake for 45 minutes (or slightly longer if you want the top a bit more “crispy”)
- Remove from the oven and top with a drizzle of buffalo or ranch, and any optional garnish like green onion or more jalapeños
Notes
- If you don’t already have cooked/leftover chicken to use, you can make the process of making this casserole faster by placing your chicken breasts on a sheet pan and baking for 25 minutes on 400 degrees F., and prepping the rest of the casserole while they bake. Chop the veggies, make the sauce and combine everything so you can just shred and add the chicken right when it’s done baking.
- You can make your own homemade Whole30 ranch with this recipe
Nutrition Facts:
- Calories: 354
- Fat: 11.9 g
- Carbohydrates: 10.2 g
- Fiber: 3.7 g
- Protein: 47.7 g
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Sara says
This was a winner at our house! We were a little shocked at its deliciousness. It will definitely be a frequent meal at our house. I’ve since pinned several more of your recipes. Excited to try them. We were feeling a little lazy and rather than shred the chicken we diced before browning in a skillet and still awesome. Thank you!
Tara says
Did the chicken in the instant pot- so simple. Made without the jalapeño or coconut cream (I forgot) and it was amazing! Thank you for this easy recipe!
Gina says
We don’t follow Whole 30, but I saw this recipe and had to make it! I used brown rice instead of the cauliflower rice (cooked it before adding to the casserole), but followed everything else. It was delicious! I will say though, do not underestimate how long it takes to prep. Dicing everything took far longer than 20 minutes as the recipe estimated. I baked for 30 minutes and it was browning on top. Next time I think I’ll double the batch to have more leftovers. Thanks for a yummy dish full of veggies 🙂
Rikki says
If you’re looking for a higher carb option can you add normal rice instead?
paleobailey says
So sorry I missed your comment! Yes you totally can!
Lex says
Hi!
So I couldn’t find frozen cauliflower rice at either of the grocery stores I went to. Would doing fresh cauliflower rice be okay ?
paleobailey says
It would be fine!!
Stephanie says
This looks tasty. My husband would love if I made him this. He likes spicy food.
Terrie says
This is so easy and delicious. Really impressed with all the flavors this dish provides.
Elisa says
Always looking for paleo meals I can make for my family and this one got good ratings from everyone! Really good! Especially with homemade Buffalo sauce.
Susan says
Hi. Do you have to cook the cauliflower?
paleobailey says
Nope! You just have to add it to the dish to bake!
Megan says
We loved this! So full of flavor and delicious!
paleobailey says
I’m SO happy to hear it! Thank you so much!!
Katie E says
This is amazing! We made it sans coconut cream and wow. It is going to be a new staple in our house. And I already can’t wait to eat it for lunch tomorrow!
paleobailey says
I’m SO happy you enjoyed it!! Thank you!
Ali says
Very flavorful and perfect amount of spicy! I made a couple of alterations—I browned the onions with garlic, skipped the carrot and subbed extra bell pepper, and only used 1 bag of cauliflower since I was running out of space in my pan. And of course I added some shredded cheese when it was done to give it that unhealthy flair 🙂 I do think the carrot would add that fresh crunch that I’m lacking, so that’s on me. Still, I’m really happy with how well the chicken absorbed the coconut cream, and the sauce was so easy to make but so delicious. Thank you for this recipe!
paleobailey says
You are so welcome! I’m so glad you enjoyed it!!
Gigi says
I made this before and it was amazing!! I want to make it again but don’t have coconut cream on hand. Could I make it without it?
paleobailey says
Yes you can! If you have coconut milk (preferably canned) that would be my first suggestion, and if not, then a milk option in a carton like almond or coconut (or half and half/regular milk if you’re not needing it dairy-free). If you’re not using canned coconut cream or milk, I would make sure to let the sauce simmer a while longer to reduce more so that the casserole doesn’t get too liquidy
Erin says
Added broccoli, very yummy! How many calories a serving ?
Olivia says
Any tips on freezing this casserole if I wanted to make it ahead of time? Thanks! Looks delicious, can’t wait to try!
paleobailey says
Hi! So because of the cauliflower rice, it’ll probably be a bit more liquidy when thawed. I’d recommend reheating it by baking it in the oven, uncovered, and letting some of that excess moisture steam/bake off!
Keri says
Oh my goodness, I literally just had my first bowl. It’s soooo yummy! We like spice so I may have added a little extra jalapeños lol, this will stay in a rotation even after we are done with whole 30
paleobailey says
I’m soooo happy to hear this!! Thank you so much for giving it a try and taking the time to come back and let me know you enjoyed it! <3
Megan says
Can you taste the coconut? I don’t like coconut but if it’s a slight taste I might try this. Looks so good and I’m on the Whole 30
paleobailey says
I don’t think you can, especially here, the buffalo really covers it up!
Shelby says
Hi, this is so tasty! What are the nutritional facts? Ex. Carbs, cals, proteins, fats?
Sybille says
This was so good! I actually liked it so much I made it twice last week haha. It stores and reheats well so I took it for lunch a few days in a row. Thank you!
paleobailey says
I’m so glad you enjoyed it!! Thank you!
Kristen says
So yummy!! I am a huge wimp so went super light on the jalapeño but it had so much flavor and love all the veggies it doesn’t feel like I’m eating. Perfect football Sunday meal!
paleobailey says
I’m SO glad to hear it!! Thanks for giving it a try, and taking the time to let me know how it was! <3 - B