Description
Casseroles always remind me of cozy weeknight dinners where the oven does most of the work and the whole family gathers around for seconds. This one’s a bold, spicy, veggie-packed take on buffalo chicken—creamy, tangy, and completely satisfying without the guilt. Whether you’re Whole30, keto, or just craving a clean comfort meal, this casserole delivers big flavor and even bigger smiles.
Ingredients
2 lbs cooked, shredded chicken breast
20 oz frozen cauliflower rice
2 small jalapeños, finely diced (plus more for garnish)
1 small white or yellow onion, diced
1 red bell pepper, diced
½ cup shredded or finely diced carrots
½ cup canned coconut cream (thick top layer only)
½ cup buffalo sauce
¼ cup ranch (Whole30 or dairy-free if needed)
1 tbsp minced garlic
1 tsp salt
½ tsp black pepper
Optional Garnish:
Green onion
Extra jalapeños
Instructions
Preheat oven to 375°F (190°C). Lightly grease a large casserole dish.
In a large bowl, mix together cauliflower rice, jalapeños, onion, red pepper, carrots, garlic, salt, and pepper.
Stir in the shredded chicken, buffalo sauce, coconut cream, and ranch until everything is evenly coated.
Spread mixture into the prepared baking dish.
Bake uncovered for 40–45 minutes, or until hot and bubbling.
Let rest 5 minutes. Garnish with green onions and extra jalapeños before serving.
Notes
Spicy, creamy, and packed with veggies—this casserole is comfort food made clean and crave-worthy.
- Prep Time: 20 minutes
- Cook Time: 45 mins
Nutrition
- Calories: 375 per serving
- Fat: 18g per serving
- Carbohydrates: 10g per serving
- Fiber: 3g per serving
- Protein: 38g per serving