Jalapeno Buffalo Chicken Casserole (Printable)
Spicy, cheesy buffalo chicken bake with jalapeños and melted cheddar. A comforting gluten-free dinner for six.
# What You'll Need:
→ Proteins
01 - 4 cups cooked chicken breast, shredded (about 2 large breasts)
→ Vegetables
02 - 3 medium jalapeño peppers, seeded and diced
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced
05 - 1/2 cup celery, diced
→ Dairy
06 - 1 1/2 cups sharp cheddar cheese, shredded
07 - 1 cup mozzarella cheese, shredded
08 - 8 oz cream cheese, softened to room temperature
→ Sauces and Dressings
09 - 3/4 cup buffalo wing sauce
10 - 1/2 cup ranch dressing (or blue cheese dressing)
→ Seasonings
11 - 1/2 tsp kosher salt
12 - 1/2 tsp freshly ground black pepper
→ Garnishes
13 - 2 tbsp sliced green onions
14 - 2 tbsp fresh cilantro, chopped
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with nonstick spray or butter.
02 - In a large mixing bowl, combine the shredded chicken, diced jalapeños, red onion, minced garlic, and diced celery.
03 - Add the softened cream cheese, buffalo wing sauce, ranch dressing, salt, and black pepper to the chicken mixture. Stir thoroughly until all ingredients are evenly coated and the mixture is creamy.
04 - Gently fold in 1 cup of the cheddar cheese and 1/2 cup of the mozzarella cheese, reserving the remaining cheese for the topping.
05 - Transfer the mixture to the prepared casserole dish, spreading it into an even layer. Sprinkle the remaining cheddar and mozzarella evenly over the top.
06 - Bake uncovered for 30 to 35 minutes, or until the edges are bubbly and the cheese topping is melted and golden brown.
07 - Remove from the oven and let rest for 5 minutes. Garnish with sliced green onions and fresh cilantro before serving.
# Expert Tips:
01 -
- The cream cheese pulls everything together into something impossibly rich without needing a single carb in sight.
- Jalapeños and buffalo sauce create a heat that builds slowly and keeps you going back for another forkful.
- It reheats beautifully the next day, which almost never happens with casseroles this cheesy.
02 -
- Undercooked cream cheese leaves white streaks through the casserole, so make sure it is truly room temperature before mixing.
- Every buffalo sauce brand has a different heat level, so taste yours before adding the full amount if you are sensitive to spice.
03 -
- Shred your own cheese from a block instead of using pre shredded bags, because the anti caking additives on bagged cheese prevent it from melting smoothly.
- Letting the finished casserole rest for the full five minutes is not optional, as it allows the sauce to thicken and hold its shape when you serve it.