Can I use regular rice instead of cauliflower rice?

Absolutely! If you’re not following low-carb, regular rice works great and makes the dish more filling. Just cook it separately and mix it in before baking or serve underneath.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days . It reheats well in the microwave or oven.

Can I freeze this casserole?

Yes! Freeze in portions for up to 2 months . Thaw overnight in the fridge and reheat until hot.

Is coconut cream the same as coconut milk?

Not quite. Coconut cream is thicker and richer, while coconut milk is more liquid. Both work, but they give slightly different textures and flavors.

What if it tastes too sweet?

This can happen depending on the coconut product used. Balance it by: Adding extra buffalo sauce Using a tangier base like Greek yogurt or sour cream

Can I make it ahead of time?

Yes! Assemble everything, cover, and refrigerate. Bake when ready—just add a few extra minutes to the cooking time.

Jalapeño Buffalo Chicken Casserole: 6 Bold Steps

Description

This Jalapeño Buffalo Chicken Casserole is a bold, creamy, and satisfying dish packed with shredded chicken, spicy buffalo sauce, and fresh veggies. It’s a healthy, low-carb, Whole30-friendly meal that’s perfect for busy weeknights or easy meal prep.

Ingredients

Scale

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 bell pepper, diced
1/2 cup shredded or finely diced carrots
1/2 cup coconut cream (thick part only)
1/2 cup buffalo sauce
1/4 cup ranch
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
Optional: green onions, extra jalapeños for garnish

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Instructions

Preheat oven to 400°F.
Add shredded chicken, cauliflower rice, jalapeños, onion, red pepper, and carrots to a large casserole dish.
In a small bowl, whisk together coconut cream, buffalo sauce, ranch, garlic, salt, and pepper until smooth.
Pour the sauce over the casserole mixture. Toss well to coat evenly.
Spread everything into an even layer in the dish.
Bake for 45 minutes, or until heated through and slightly crispy on top.
Remove from oven and garnish with extra buffalo sauce, ranch, green onions, or jalapeños if desired.

Notes

Coconut cream can add slight sweetness; substitute with Greek yogurt or sour cream for a tangier flavor.

To avoid excess moisture, lightly sauté or drain cauliflower rice before using.

You can use regular rice instead of cauliflower rice for a heartier version.

Add shredded cheddar cheese or bacon for extra richness if not dairy-free.

Great for meal prep—stores well and reheats easily.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 354
Sugar: 3 g
Sodium: 780 mg (approximate depending on sauce)
Fat: 11.9 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 10.2 g
Fiber: 3.7 g
Protein: 47.7 g
Cholesterol: 110 mg