If you’re craving comfort food with a spicy, feisty twist, then this Jalapeño Buffalo Chicken Casserole is your new best friend in the kitchen. Imagine tender shreds of chicken nestled in creamy, tangy ranch and buffalo sauce, spiked with just the right amount of heat from fresh jalapeños and crowned with golden, bubbling cheddar cheese. This dish brings all the flavors of your favorite Buffalo chicken wings right into a hearty, one-dish wonder. It’s easy enough for a busy weeknight, but packs enough punch to impress guests at your next get-together. You’re going to want to make this Jalapeño Buffalo Chicken Casserole on repeat!
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about Jalapeño Buffalo Chicken Casserole is how each simple ingredient brings something special to the table—whether it’s heat, creaminess, or that crave-worthy cheesy finish. Here’s what you’ll need and why each one matters.
- Cooked shredded chicken: Use rotisserie chicken for even more flavor and speed, or simply cook and shred your own.
- Rice or cauliflower rice: Gives body to the casserole; cauliflower rice keeps it lighter and gluten-free, while regular rice adds heartiness.
- Buffalo wing sauce: This is the star, delivering tangy, spicy notes that make Buffalo dishes irresistible.
- Ranch dressing: Tames the heat and adds a creamy, herby tang that pairs perfectly with buffalo sauce.
- Sour cream: Makes everything extra creamy and smooth, balancing out all the flavors.
- Garlic powder: Brings in savory depth for that lingering, irresistible flavor.
- Onion powder: Adds gentle sweetness and a subtle onion flavor without any chopping required.
- Paprika: Offers color and a smoky earthiness that complements the heat of the jalapeños and buffalo sauce.
- Salt: Enhances all the flavor layers, making each bite pop.
- Black pepper: Adds a gentle warmth that rounds out the casserole’s kick.
- Shredded cheddar cheese: Melts into gooey perfection on top and throughout, creating that crave-worthy cheesy pull.
- Jalapeños, thinly sliced: The fresh slices not only bring beautiful color, but let you control the heat with every bite.
- Green onions, sliced: These add freshness and a pop of color—don’t skip them for that final touch!
How to Make Jalapeño Buffalo Chicken Casserole
Step 1: Prepare Your Oven & Baking Dish
Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish. This step ensures that your Jalapeño Buffalo Chicken Casserole will slide out easily and clean-up will be quick—a win-win when you’re hungry!
Step 2: Mix the Base
In a large mixing bowl, combine the shredded chicken, rice or cauliflower rice, buffalo sauce, ranch dressing, sour cream, garlic powder, onion powder, paprika, salt, pepper, and one full cup of cheddar cheese. Mix well until everything is deliciously coated—the aroma at this stage is already mouthwatering!
Step 3: Assemble the Casserole
Spread the cheesy, spicy mixture evenly into your prepared baking dish. Don’t worry if it looks a bit rustic—once it bakes, everything melds together into Buffalo chicken bliss.
Step 4: Add Your Toppings
Sprinkle the remaining half cup of cheddar cheese evenly over the top. Next, artfully arrange your sliced jalapeños all across the surface. These will roast beautifully and become mellow, but still add a dramatic pop of color and flavor to your Jalapeño Buffalo Chicken Casserole.
Step 5: Bake to Perfection
Place the casserole on the middle rack and bake for 25 to 30 minutes, or until it’s hot and bubbly with an irresistibly golden top. The cheesy aroma wafting from your oven will let you know it’s almost time to dig in.
Step 6: Rest and Garnish
Let the casserole rest for at least 5 minutes after baking. This helps everything set and makes serving a breeze. Sprinkle sliced green onions over the top for a fresh finishing touch—they add color, crunch, and a hint of oniony zing.
How to Serve Jalapeño Buffalo Chicken Casserole
Garnishes
Garnishes aren’t just about looks; they balance flavors and add personality. Top your Jalapeño Buffalo Chicken Casserole with extra green onions, a dollop of sour cream, or even a few more fresh jalapeño slices if you love spice. A sprinkle of fresh chopped cilantro can also add brightness and a bit of flair.
Side Dishes
This casserole is hearty on its own, but it’s wonderful served alongside a crisp green salad or cool celery sticks to echo that classic Buffalo pairing. Roasted broccoli or sautéed zucchini both work beautifully too, adding bright flavors and a healthy touch to round out the meal.
Creative Ways to Present
If you’re entertaining, serve individual portions in ramekins for a chic take. Turn leftover Jalapeño Buffalo Chicken Casserole into a filling for stuffed peppers, or fill sliders and wraps with it for a game-day feast. It also makes an amazing topping for baked potatoes or a base for nachos!
Make Ahead and Storage
Storing Leftovers
If you wind up with leftovers, simply let the casserole cool completely before covering it tightly or placing in an airtight container. It will keep in your fridge for up to four days, and the flavors only get better as they mingle.
Freezing
Jalapeño Buffalo Chicken Casserole is a fabulous freezer meal! After baking and cooling, portion into freezer-safe containers or cover the whole dish tightly. Freeze for up to three months. Thaw overnight in the fridge before reheating for best results.
Reheating
For the tastiest leftovers, reheat pieces of Jalapeño Buffalo Chicken Casserole in the oven at 350°F until warmed through, about 15–20 minutes. You can also microwave individual servings for a speedy lunch, but the oven will preserve the creamy texture and cheesy top best.
FAQs
Can I make Jalapeño Buffalo Chicken Casserole without rice?
Absolutely! Swap the rice with cooked cauliflower rice for a grain-free, low-carb twist—or try cooked pasta for added heartiness. The dish is flexible, and both options deliver delicious results.
Is this recipe very spicy?
The level of spice in Jalapeño Buffalo Chicken Casserole is entirely up to you. Remove the seeds from your jalapeños for a milder experience, or add extra buffalo sauce (and keep the seeds) if you love more heat. Taste as you go to find your perfect spice level.
What’s the best chicken to use?
Rotisserie chicken is quick and tasty, but any cooked and shredded chicken will do. Leftover baked, poached, or grilled chicken all work beautifully, making this casserole a fantastic way to repurpose leftovers.
Can I prep Jalapeño Buffalo Chicken Casserole ahead of time?
Yes! You can assemble the casserole fully and refrigerate it (unbaked and tightly covered) for up to 24 hours before baking. This makes weeknight dinners or entertaining truly effortless.
Is this casserole gluten-free?
Jalapeño Buffalo Chicken Casserole is gluten-free as long as you use cauliflower rice and double-check that your wing sauce and other ingredients are gluten-free. Always read the labels to be sure.
Final Thoughts
If you’re looking for a bold, crowd-pleasing meal that’s equal parts cozy and exciting, this Jalapeño Buffalo Chicken Casserole is your ticket. Let those spicy, cheesy, and tangy flavors shine and don’t be surprised if it becomes your new signature dish—happy cooking and enjoy every bite!
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Jalapeño Buffalo Chicken Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Jalapeño Buffalo Chicken Casserole is a spicy and flavorful dish that is perfect for a cozy night in. Packed with tender chicken, creamy ranch dressing, and a kick of buffalo sauce, this casserole is sure to become a family favorite.
Ingredients
For the Casserole:
- 3 cups cooked shredded chicken
- 1 cup cooked rice or cauliflower rice
- 1/2 cup buffalo wing sauce
- 1/2 cup ranch dressing
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese (divided)
- 2 jalapeños, thinly sliced (seeds removed for less heat)
- 2 green onions, sliced
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
- Mix the ingredients: In a large mixing bowl, combine shredded chicken, rice or cauliflower rice, buffalo sauce, ranch dressing, sour cream, garlic powder, onion powder, paprika, salt, pepper, and 1 cup of the cheddar cheese. Mix until fully combined.
- Layer and bake: Spread the mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of cheddar cheese and arrange sliced jalapeños over the top. Bake for 25–30 minutes until hot and bubbly.
- Rest and serve: Remove from oven and let rest for 5 minutes. Garnish with sliced green onions before serving.
Notes
- You can swap the rice for cooked pasta or use rotisserie chicken for convenience.
- Adjust the amount of jalapeño or buffalo sauce to control the heat level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 2g
- Sodium: 740mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
