Description
This Jalapeño Buffalo Chicken Casserole is a flavorful, low-carb, gluten-free dish combining tender shredded chicken, spicy buffalo sauce, and creamy cauliflower, baked to perfection with a hint of heat from fresh jalapeños. It’s a comforting yet healthy meal perfect for dinner or meal prep.
Ingredients
Scale
Protein & Vegetables
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1 medium head of cauliflower, cut into florets
- 2 jalapeños, thinly sliced
- ¼ cup chopped green onions for garnish
Sauce & Seasonings
- 1 cup coconut cream or unsweetened canned coconut milk
- ½ cup buffalo sauce (Whole30 compliant)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Cheese & Oils
- ½ cup nutritional yeast (or shredded cheese if not dairy-free)
- 2 tablespoons olive oil or avocado oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Cauliflower: In a large mixing bowl, toss the cauliflower florets with the olive or avocado oil, garlic powder, onion powder, salt, and pepper until evenly coated.
- Roast Cauliflower: Spread the seasoned cauliflower on a baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes until tender and slightly browned.
- Mix Sauce: In a separate bowl, combine the coconut cream (or coconut milk) with the buffalo sauce and nutritional yeast, mixing well to create a creamy, spicy sauce.
- Combine Ingredients: In a casserole dish, mix the roasted cauliflower, shredded chicken, sliced jalapeños, and the buffalo sauce mixture, ensuring all components are well incorporated.
- Bake Casserole: Place the casserole dish in the oven and bake for an additional 15 minutes to let the flavors meld and the dish heat through thoroughly.
- Garnish and Serve: Remove from the oven, sprinkle chopped green onions over the top, and serve warm for the best taste experience.
Notes
- Use rotisserie chicken to save time and add flavor.
- Adjust the number of jalapeños according to your preferred spice level.
- For a dairy version, substitute nutritional yeast with shredded cheese like cheddar or mozzarella.
- This dish is Whole30 compliant when using compliant buffalo sauce and coconut cream.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
