Name: Jalapeño Buffalo Chicken Casserole: Whole30, Keto, Paleo, GF
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
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

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.

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:

Salisbury Steak Casserole

Creamy Dijon Chicken Casserole

Chicken Pot Pie Casserole

Creamy Sausage & Potato Casserole

Big Mac Casserole

Hungry for more? Subscribe to my newsletter to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Pinterest and Instagram for all of the latest updates.