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Jalapeño Buffalo Chicken Casserole
This Casserole is sure to put a little kick in your day. It's delicious, it's spicy, and best of all it is incredibly healthy!
Course dinner, Lunch, Main Course
Cuisine American
Diet Gluten Free
Keyword buffalo chicken, dinner, low carb, lunch
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Servings 4 meals
Calories 486kcal
Author Meal Prep Mondays
- 2 pounds chicken breast cooked and shredded
- 20 ounces frozen cauliflower rice
- 2 ea small jalapeños finely diced
- 1 ea small onion diced
- 1 ea red pepper diced
- ½ cup broccoli shredded or finely diced
- ½ cup canned coconut cream
- ½ cup buffalo sauce
- ¼ cup ranch
- 1 tablespoon minced garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
Preheat oven to 400 degrees F.
Add vegetables and shredded (cooked) chicken to a large casserole dish
In a small bowl, combine spices, minced garlic, coconut cream, buffalo sauce and ranch. Whisk with a fork to combine well
Pour into the casserole dish and use two forks or tongs to combine the sauce into the vegetables and chicken.
Once the sauce is incorporated with the ingredients, smooth the ingredients into an even layer in the dish
Place into the oven and bake for 45 minutes
Remove from the oven and top with a drizzle of buffalo or ranch, and more jalapeños
Serving: 1meal | Calories: 486kcal | Carbohydrates: 16g | Protein: 53g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1950mg | Potassium: 1538mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1154IU | Vitamin C: 131mg | Calcium: 70mg | Iron: 3mg
View Comments
Are we cooking the chicken and vegetables prior? Thanks.
Thanks for asking! Only the chicken should be cooked... everything else can be added raw.