Description
A creamy and spicy jalapeño buffalo chicken casserole that’s Whole30 compliant and easy to prepare.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cauliflower rice
- 1 can (13.5 oz) coconut milk (full-fat)
- 1/2 cup buffalo sauce (ensure it’s Whole30 compliant)
- 1 cup chopped fresh jalapeños (remove seeds for less heat)
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the cooked shredded chicken, cauliflower rice, diced onion, minced garlic, chopped jalapeños, coconut milk, buffalo sauce, onion powder, garlic powder, smoked paprika, salt, and pepper in a large mixing bowl.
- Mix everything until well combined.
- Pour the mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and slightly golden on top.
- Allow to cool for a few minutes before garnishing with fresh cilantro.
- Serve warm and enjoy!
Notes
This casserole can be customized with additional vegetables or different proteins.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg