Whole30 Jalapeño Buffalo Chicken Casserole
A delicious and comforting Whole30 casserole featuring tender chicken, creamy buffalo sauce, and nutritious vegetables with a spicy kick from jalapeños.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded High in protein.
- 1 cup cauliflower rice Low in calories and rich in vitamins.
- 1 cup coconut cream Provides healthy fats.
- 1/2 cup diced jalapeños (fresh or pickled) Adjust amount for spice level.
- 1/2 cup buffalo sauce Ensure it's Whole30 compliant.
- 1 cup fresh spinach, chopped Adds nutrients and color.
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat some olive oil over medium heat. Add the diced onion and minced garlic. Sauté for about 3-5 minutes until the onions are translucent.
- In a large bowl, combine the shredded chicken, cauliflower rice, coconut cream, diced jalapeños, buffalo sauce, chopped spinach, paprika, onion powder, salt, and pepper.
- Add the sautéed onion and garlic mixture to the bowl with the other ingredients. Mix everything well until evenly combined.
- Pour the mixture into a greased 9x13 baking dish and spread it out evenly.
Cooking
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until heated through and bubbly on top.
- Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a well-sealed container for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven or microwave until heated through. Avoid overcooking to prevent dryness and use fresh ingredients for the best flavor.