Description
This casserole brings the heat and comfort in one creamy, crave-worthy dish. Born from a love of buffalo wings and a need for something clean and satisfying, it’s perfect for weeknight dinners or make-ahead meals. Spicy, saucy, and packed with veggies—this one’s got your back and your belly.
Ingredients
2 lbs cooked, shredded chicken breast
20 oz frozen cauliflower rice (thawed and drained)
2 small jalapeños, finely diced (plus more for topping)
1 small white or yellow onion, diced
1 red bell pepper, diced
½ cup shredded or finely diced carrots
½ cup canned coconut cream (scoop the thick part)
½ cup buffalo sauce (Whole30 compliant if needed)
¼ cup ranch dressing (Whole30, paleo, or keto-friendly)
1 tbsp minced garlic
1 tsp salt
½ tsp black pepper
Optional garnish: sliced green onion, jalapeños
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, mix chicken, cauliflower rice, jalapeños, onion, red pepper, and carrots.
Stir in coconut cream, buffalo sauce, ranch, garlic, salt, and pepper until fully combined.
Pour into baking dish and smooth the top.
Bake uncovered for 30–35 minutes, until heated through and bubbling.
Garnish with green onion and extra jalapeños if desired. Serve warm.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
Nutrition
- Calories: ~370
- Fat: 24g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g