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Buffalo Chicken Casserole

Yummy Eats Daily
Perfect for weeknights or meal prep, this casserole is loaded with tender chicken, colorful veggies, and a creamy buffalo sauce with a hint of heat. It’s dairy-optional thanks to coconut cream and makes a deliciously filling dish with a kick. Bonus: it’s baked in one pan and ready in under an hour!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 320 kcal

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.