Description
A nourishing and delicious Whole30 compliant casserole packed with shredded chicken, cauliflower rice, jalapeños, and buffalo sauce, perfect for a quick and satisfying meal.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup cauliflower rice
- 1 cup sliced jalapeños
- 1 cup buffalo sauce
- 1 cup coconut milk or unsweetened almond milk
- 1/2 cup chopped green onions
- 1 cup shredded carrots
- 2 cups shredded dairy-free cheese (optional)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the shredded chicken, cauliflower rice, sliced jalapeños, and shredded carrots.
- In a separate bowl, whisk together the buffalo sauce and coconut milk until well combined.
- Pour the buffalo mixture over the chicken and vegetables. Stir until everything is evenly coated.
- Add salt and pepper to taste, and then fold in half of the shredded cheese if using.
- Transfer the mixture into a greased 9×13 inch casserole dish, spreading it out evenly.
- Top with the remaining shredded cheese if desired.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is lightly golden.
- Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions and cilantro or parsley if desired.
- Serve warm and enjoy your flavorful meal!
Notes
Use quality ingredients for the best flavor. Customize spice level by adjusting jalapeños. Can be prepped in advance and stored for easy reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Whole30