If you’re craving a dinner that brings together bold flavors, creamy textures, and a satisfyingly spicy kick, say hello to this Jalapeño Buffalo Chicken Casserole. This dish is unapologetically vibrant, with tender shreds of chicken coated in tangy buffalo sauce, nestled into a creamy, cheesy base, and punched up by just enough jalapeños for the perfect amount of heat. Whether you opt for classic rice or keep things low-carb with cauliflower rice, this is a casserole that truly delivers on comfort and crowd-pleasing magic.
Ingredients You’ll Need
The magic of Jalapeño Buffalo Chicken Casserole lies in its straightforward ingredient list—each component adds its own knockout flair, from creamy layers to peppery pop. Gather these essentials, and you’ll be on your way to a crave-worthy bake that feels a bit like a party in a pan.
- Shredded Chicken (3 cups): The backbone of this casserole—use rotisserie, poached, or leftover grilled chicken for convenience and flavor.
- Cooked Rice or Cauliflower Rice (1 cup): Adds heartiness and helps hold everything together—cauliflower rice keeps it lighter and low-carb.
- Buffalo Wing Sauce (1/2 cup): The source of that signature tangy heat, so choose a sauce that matches your spice tolerance.
- Cream Cheese (4 ounces, softened): Melds into the casserole for a dreamy, rich texture you’ll adore.
- Sour Cream or Greek Yogurt (1/2 cup): Lends creaminess with a gentle tang; Greek yogurt is a high-protein swap.
- Shredded Cheddar Cheese (1/2 cup): Brings sharp, melty goodness to every bite.
- Shredded Mozzarella Cheese (1/2 cup): For that irresistible stretch and a mild, milky anchor.
- Chopped Green Onions (1/4 cup): A hit of freshness and mild bite; don’t skip these for the finishing flourish.
- Jalapeños (2, thinly sliced, seeds removed for less heat): They bring the signature fire and a garden-fresh crunch; adjust the amount as you like.
- Garlic Powder (1/2 teaspoon): Adds a savory, aromatic note to round out the flavors.
- Black Pepper (1/4 teaspoon): A subtle kick to balance out the creaminess.
- Nonstick Cooking Spray: Prevents sticking and makes serving a breeze—your cleanup will thank you.
How to Make Jalapeño Buffalo Chicken Casserole
Step 1: Prep the Baking Dish
Start by firing up your oven to 375°F; you want it nice and hot, ready to create that golden, bubbling top. Give your 9×9-inch (or similar sized) baking dish a generous coating of nonstick cooking spray so nothing will cling or burn. This is your insurance for easy serving and effortless cleanup.
Step 2: Combine the Filling
In a big mixing bowl, gather up your shredded chicken, cooked rice or cauliflower rice, buffalo sauce, softened cream cheese, sour cream or Greek yogurt, shredded cheddar and mozzarella, green onions, garlic powder, and black pepper. Stir it all together until every bite is coated, creamy, and flecked with color. Make sure the cream cheese is fully softened ahead of time—this makes blending fuss-free and lump-free.
Step 3: Add the Jalapeños
Fold in the sliced jalapeños, but reserve a handful for the top. This step allows the zesty heat to weave through the casserole, while saving some for the topping gives you those beautiful green rings that bake up lightly blistered and totally irresistible.
Step 4: Assemble and Top
Spoon the mixture evenly into your prepared baking dish, smoothing the top so it bakes up with a lovely finish. Scatter over the reserved jalapeño slices—think of these as little flavor firecrackers that also make the whole casserole striking to look at.
Step 5: Bake Until Bubbling
Pop your dish into the oven and bake for 20 to 25 minutes, until the edges are bubbly and you spot bits of golden cheese at the corners. The aroma will have everyone lingering nearby, ready to dive in. Let it cool for about 5 minutes before serving, which helps everything set for picture-perfect slices.
How to Serve Jalapeño Buffalo Chicken Casserole
Garnishes
Give your Jalapeño Buffalo Chicken Casserole a finishing flourish with a scatter of chopped green onions, a drizzle of cool ranch or blue cheese dressing, or even a sprinkle of fresh cilantro for brightness. These additions not only make it even prettier but also balance out the heat with creamy, crisp, or herbal pops.
Side Dishes
Pair this casserole with simple and refreshing sides—think a crunchy celery and carrot salad, a lightly dressed green salad, or roasted veggies. For a heartier meal, serve with cornbread muffins or baked sweet potatoes. Every forkful pairs beautifully with cool, crisp flavors that play off the boldness of the casserole.
Creative Ways to Present
Turn this crowd-pleaser into a game day appetizer by spooning portions onto tortilla chips for nachos, or stuff leftovers into baked sweet potatoes for a playful meal twist. You can even roll the filling into flour tortillas for spicy buffalo chicken enchiladas—the possibilities are endless when you start with Jalapeño Buffalo Chicken Casserole.
Make Ahead and Storage
Storing Leftovers
Any leftover Jalapeño Buffalo Chicken Casserole keeps beautifully. Once cooled, cover the baking dish tightly or transfer portions to airtight containers. Stash in the refrigerator for up to 4 days—you’ll find the flavors deepen and meld, making each day-after bite just as satisfying.
Freezing
If you’d like to freeze, let the casserole cool completely, then wrap it well in foil and plastic wrap, or portion into freezer-safe containers. It’ll keep happily for up to 3 months. For best results, thaw overnight in the refrigerator before reheating so the texture stays just right.
Reheating
To reheat, warm single servings in the microwave until hot, or cover the whole casserole with foil and bake at 350°F for about 20 minutes. Add a little extra shredded cheese or a splash of buffalo sauce for freshness before serving. This keeps your Jalapeño Buffalo Chicken Casserole tasting as irresistible as the day you made it!
FAQs
Can I make Jalapeño Buffalo Chicken Casserole ahead of time?
Absolutely! Assemble everything up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When you’re ready, just bake as directed (adding a couple extra minutes if cooking straight from the fridge).
How spicy is this casserole?
With the seeds removed from the jalapeños and control over the buffalo sauce you choose, you can make Jalapeño Buffalo Chicken Casserole as mild or fiery as you like. For extra heat, leave in some seeds or add an extra jalapeño.
Can I substitute the chicken?
Yes! Pulled turkey, cooked ground chicken, or rotisserie turkey work beautifully in this recipe. You can even use vegetarian chicken substitutes for a meatless version, just be sure the texture holds up to baking.
What can I use instead of rice?
You can swap in cooked quinoa, small pasta shapes, or keep it lower carb with riced cauliflower. Each option adds a different texture and heartiness to your Jalapeño Buffalo Chicken Casserole.
Can I make it dairy free?
Definitely. Use dairy-free cream cheese, yogurt, and cheeses—they melt up beautifully these days! Just be sure to check that your buffalo sauce is dairy-free as well.
Final Thoughts
If you’re ready for a dinner that’s spicy, creamy, and comforting in every bite, give this Jalapeño Buffalo Chicken Casserole a try. It’s an absolute favorite at my table—easy enough for weeknights, but bold and festive enough for sharing. Dive in, play with the toppings, and make it your own. Happy feasting!
Print
Jalapeño Buffalo Chicken Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Jalapeño Buffalo Chicken Casserole is a flavorful and spicy twist on a classic comfort food dish. Packed with tender chicken, creamy cheeses, and a kick of buffalo sauce, this casserole is sure to be a hit with spice lovers.
Ingredients
Chicken Mixture:
- 3 cups cooked shredded chicken
- 1 cup cooked rice or cauliflower rice
- 1/2 cup buffalo wing sauce
- 4 ounces cream cheese (softened)
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped green onions
- 2 jalapeños (thinly sliced, seeds removed for less heat)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Nonstick cooking spray
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×9-inch or similar baking dish with nonstick spray.
- Mix ingredients: In a large bowl, combine the shredded chicken, cooked rice, buffalo sauce, cream cheese, sour cream, cheddar, mozzarella, green onions, garlic powder, and black pepper. Mix until well combined.
- Add jalapeños: Fold in the sliced jalapeños, reserving some for topping.
- Bake: Spread the mixture in the baking dish, top with reserved jalapeños, and bake for 20-25 minutes until bubbly and golden.
- Serve: Let cool for 5 minutes before serving.
Notes
- Adjust buffalo sauce to taste.
- Substitute quinoa or pasta for rice.
- Use cauliflower rice and Greek yogurt for a low-carb option.
- Drizzle with ranch or blue cheese dressing before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
