Jalapeno Buffalo Chicken Casserole Recipe | Spicy & Cheesy
I just pulled the warm, bubbly casserole out of the oven, and I couldn’t help smiling at how comforting it looked. I love when a dish brings together spicy heat, creamy richness, and that homestyle baked texture all in one bite—and this Jalapeno Buffalo Chicken Casserole Recipe did exactly that.
After tasting it, I knew it was one of those recipes I’d keep coming back to on busy weeknights. The jalapeños add just the right kick, while the buffalo sauce brings that tangy punch I crave.
Let me walk you through how you can make this delicious, cozy meal at home. You may also enjoy a hearty Southern Red Beans And Rice Recipe for a comforting side dish.
Ingredients
Here’s what you’ll need and why each ingredient works so well in the casserole:
- 2 pounds cooked and shredded chicken breasts (shreds hold the sauce beautifully and stay tender)
- 20 ounces frozen cauliflower rice (a low-carb base that absorbs flavor well)
- 2 small jalapeños, finely diced, plus extra for topping (keeps heat bright and fresh)
- 1 small white or yellow onion, diced (adds sweetness and depth)
- 1 red bell pepper, diced (boosts color and mild sweetness)
- ½ cup shredded or finely diced carrots (balances the heat with subtle sweetness)
- ½ cup canned coconut cream (adds silky creaminess without dairy)
- ½ cup buffalo sauce (for the signature bold buffalo flavor)
- ¼ cup ranch dressing (or dairy-free) — helps mellow the heat and adds tang
- 1 tbsp minced garlic (fresh garlic gives stronger flavor)
- 1 tsp salt
- ½ tsp black pepper
- Optional garnish: sliced green onions and extra jalapeños
Note: serves approximately 6 people
Variations
Customise the casserole any way you’d like with these options:
- Dairy-free: Use dairy-free ranch and coconut cream; skip cheese or use a dairy-free alternative.
- Sugar-free / low-carb: Stick with cauliflower rice and unsweetened buffalo sauce.
- Extra flavor add-ins: Add chopped cilantro, parsley, or a sprinkle of blue cheese after baking.
- Vegetarian version: Replace chicken with shredded jackfruit or large-dice tofu.
- Kid-friendly mild version: Remove jalapeño seeds and use mild buffalo sauce. You can also try Orecchiette With Sausage And Broccoli Recipe for another family-friendly dinner option.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
Equipment You Need
- Casserole dish – for baking the whole casserole evenly
- Mixing bowl – to blend the creamy buffalo sauce
- Knife and cutting board – for chopping veggies and jalapeños
- Two forks or tongs – for mixing chicken and veggies together
- Oven mitts – to safely handle the hot dish
How to Make Jalapeño Buffalo Chicken Casserole
A simple and satisfying recipe that comes together easily.
Prepare the vegetables and chicken
Chop the onions, peppers, and jalapeños. Place the frozen cauliflower rice, diced carrots, and shredded chicken into your casserole dish. Spread everything evenly so the sauce can coat well later.
Mix the sauce
Whisk the buffalo sauce, ranch dressing, coconut cream, garlic, salt, and pepper in a mixing bowl. This creamy, tangy base will bind the casserole and soak into the chicken and veggies.
Combine and bake
Pour the sauce over the chicken mixture. Use two forks or tongs to gently combine everything until fully coated. Smooth the top and bake at 400°F (200°C) for 45 minutes, or longer if you prefer a lightly crisp top.
Additional Tips for Making This Recipe Better
From my experience making this casserole, here’s what helps:
- I always use pre-cooked shredded chicken for faster assembly.
- I found that freshly shredded cheese (if adding any) melts much smoother than pre-shredded.
- I let it rest 5–10 minutes after baking so the layers settle and slices hold together better.
- I adjust the jalapeño heat depending on who’s eating by removing or keeping the seeds.
- I sometimes stir halfway through baking to get a more evenly browned top.
How to Serve Jalapeño Buffalo Chicken Casserole
Serve the casserole in a deep bowl or plate, topped with fresh jalapeño slices and chopped green onions. A side salad, roasted veggies, or even celery sticks give a nice crunchy balance. A drizzle of extra ranch or buffalo sauce adds a beautiful finishing touch.
Nutritional Information
Per serving (approximate):
- Calories: ~350
- Protein: ~45g
- Carbohydrates: ~10g
- Fat: ~12g
Make Ahead and Storage
Refrigerating leftovers
Once cooled, store covered in the fridge. It will stay fresh for up to 4 days.
Freezing
Freeze in portioned containers. Expect slightly more moisture after thawing due to cauliflower rice; reheat uncovered for best results.
Reheating
Reheat in the oven at 350°F (175°C) until warmed through. The oven keeps the texture firm and prevents sogginess.
Why You’ll Love This Recipe
A few reasons this casserole has become a go-to in my kitchen:
- It’s simple to prepare, using mostly pantry and fridge staples.
- It’s diet-friendly, working for low-carb, Whole30, gluten-free and dairy-free options.
- The flavor is bold and addictive, thanks to the buffalo heat and creamy sauce.
- It’s customisable, letting you adjust spice, add cheese, or mix in extra veggies.
- It’s comfort food with balance, giving coziness without feeling heavy.
If you love creamy, spicy, comforting casseroles with tons of flavor, this Jalapeño Buffalo Chicken Casserole will definitely win you over. I hope you enjoy cooking it as much as I enjoyed making—and eating—it!