There’s something incredibly satisfying about a cozy casserole that’s both spicy and creamy.
The first time I made this Buffalo Chicken Casserole, I couldn’t believe how bold the flavors were—melty, tangy, and with a little kick from jalapeños.
It’s the kind of dish that feels indulgent but sneaks in loads of veggies, which makes it a win in my book.
Why I Love This Recipe
Flavors that pop – Buffalo sauce, ranch, and jalapeños create a bold, tangy heat.
Veggie-packed – Cauliflower rice, bell peppers, and carrots add fiber and color.
Creamy and satisfying – Coconut cream gives it a luscious, dairy-free richness.
Perfect for weeknights – One dish, minimal cleanup, big payoff.
Meal-prep friendly – Keeps well and tastes even better the next day.
Customizable heat – Dial up or down the spice with more or less jalapeño.
What You’ll Need (Ingredient Highlights)
Cooked shredded chicken – Use rotisserie or meal-prepped chicken.
Cauliflower rice – A low-carb base that soaks up all the flavor.
Jalapeños + bell peppers – For heat and crunch.
Coconut cream – Adds creamy texture without dairy.
Buffalo sauce + ranch – A tangy, spicy combo that defines the dish.
Minced garlic + spices – Layers of savory flavor throughout.
Pro Tips Before You Start
Use the thick top part of canned coconut cream for the best texture.
If you like extra spice, leave the jalapeño seeds in!
Frozen cauliflower rice doesn’t need to be thawed before baking.
How to Make Buffalo Chicken Casserole
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Step 2: Prep the Dish
Add the cooked shredded chicken, cauliflower rice, diced onion, bell pepper, jalapeños, and carrots to a large casserole dish.
Step 3: Make the Sauce
In a separate bowl, whisk together minced garlic, coconut cream, buffalo sauce, ranch, salt, and pepper until smooth.
Step 4: Combine Everything
Pour the sauce over the casserole ingredients.
Use tongs or forks to thoroughly toss everything together.
Smooth it into an even layer.
Step 5: Bake
Bake uncovered for 45 minutes, or a bit longer if you prefer a crispier top.
Step 6: Garnish and Serve
Remove from the oven and drizzle with more buffalo sauce or ranch.
Sprinkle with green onions or extra jalapeños if desired.
What to Serve It With
A crisp green salad with ranch or blue cheese dressing
Roasted sweet potatoes
Garlic bread or cauliflower toast for dipping
Variations / Substitutions
Swap chicken for shredded rotisserie turkey or cooked ground turkey.
Use dairy-based cream if you’re not avoiding dairy.
Make it vegetarian by using chickpeas and omitting the chicken.
Storage & Leftovers
Let the casserole cool completely before storing.
Keep in an airtight container in the fridge for up to 4 days.
Reheat individual portions in the microwave or warm the full dish in the oven at 350°F until heated through.
FAQs
Can I make this ahead of time?
Yes! Assemble everything the night before and bake when ready to eat.
Is it spicy?
It has a mild-medium kick. Adjust jalapeños and sauce to suit your taste.
Can I freeze it?
Yes, freeze it before baking for best texture. Thaw overnight before baking.
Can I use fresh cauliflower rice?
Yes, just sauté briefly first to release moisture.
What can I use instead of coconut cream?
Greek yogurt or sour cream work well if you’re not dairy-free.
How do I make it cheesier?
Add shredded cheddar or mozzarella to the mix before baking.
Is it low-carb?
Yes, it’s great for low-carb or keto-friendly meals.
Final Thoughts
This Buffalo Chicken Casserole checks every box—comforting, bold, and easy enough for busy nights.
It’s one of those back-pocket recipes I turn to again and again when I want something hearty with a spicy twist.
Make it once, and you’ll see why it’s a crowd-pleaser!
Buffalo Chicken Casserole
Ingredients
- 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 pepper diced
- 1/2 cup shredded or finely diced carrots
- 1/2 cup canned coconut cream the thick part at the top of the can
- 1/2 cup buffalo sauce
- 1/4 cup ranch
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: green onion extra jalapeños to garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a large casserole dish, combine shredded chicken, cauliflower rice, jalapeños, onion, bell pepper, and carrots.
- In a small bowl, whisk together garlic, coconut cream, buffalo sauce, ranch, salt, and pepper.
- Pour sauce over the dish and mix well. Smooth into an even layer.
- Bake for 45 minutes until hot and lightly crisped on top.
- Garnish with extra buffalo, ranch, or jalapeños before serving.
- See full steps with tips & photos → https://p4pd.org/easy-buffalo-chicken-casserole/
Notes
- Use rotisserie chicken to save time.
- Sub Greek yogurt or sour cream for coconut cream if you're not dairy-free.
- Let cool 5–10 minutes before serving so it sets slightly.
