Description
This Buffalo Chicken Casserole combines shredded chicken, riced cauliflower, and a spicy buffalo sauce for a delicious and satisfying meal.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 3 cups riced cauliflower (fresh or frozen)
- 1/2 cup diced green onions
- 1/2 cup diced celery
- 1/3 cup sliced jalapeños (adjust to taste)
- 1/2 cup buffalo hot sauce
- 1/2 cup mayonnaise (Whole30-compliant if needed)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Start by preheating your oven to 400°F (200°C). Lightly grease a 9×13-inch casserole dish or line it with parchment paper for easier cleanup. If you’re using frozen cauliflower rice, make sure to steam and drain it first—excess water will make your casserole soggy.
- In a large mixing bowl, combine the shredded chicken, cooked cauliflower rice, diced celery, green onions, and sliced jalapeños. Give it a good stir to evenly distribute all the textures.
- In a smaller bowl, whisk together the buffalo hot sauce, mayonnaise, garlic powder, onion powder, paprika, and a generous pinch of salt and pepper. This spicy, creamy mixture brings all the flavors together.
- Pour the buffalo sauce mixture over the chicken and veggie mix. Stir well until everything is evenly coated in that fiery orange goodness.
- Spread the mixture into your prepared casserole dish and smooth the top with a spatula. Bake uncovered for 25–30 minutes, or until the edges are bubbly and slightly golden.
- Let the casserole cool for about 5 minutes before serving. Garnish with extra sliced jalapeños or green onions if you like a pop of color and heat.
Notes
- This dish can be prepared ahead of time and stored in the refrigerator before baking.
- Adjust the heat of the dish by increasing or decreasing the amount of jalapeños used.
- Serve with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg