Looking for a keto meal that brings a little heat? My keto jalapeño buffalo chicken casserole is your next favorite dinner recipe. It's spicy, creamy, cheesy, and loaded with bold buffalo flavor, all while keeping carbs in check.
My recipe uses shredded rotisserie chicken and cauliflower rice for a low-carb base, finished off with a creamy buffalo sauce and baked until bubbly and golden.
It's perfect for game day, meal prep, or any time you're craving comfort food without the carbs.
Be sure to check out our collection of keto chicken recipes and keto rotisserie dishes that use rotisserie chicken for more delicious options!
Low-Carb Jalapeño Buffalo Chicken Casserole
Because this chicken buffalo casserole is only 6.2 net carbs per serving, it's a great recipe for anyone doing a ketogenic diet.
I love how quickly this recipe comes together and how it's packed with Tex-Mex flavors while still being low in carbs and gluten-free. I hope you will too!
Ingredients Needed
Below are all the ingredients you'll need to make this chicken casserole. Note that the full printable recipe card is at the bottom of the page.
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- Half a shredded rotisserie chicken, perfect for when you have leftovers
- Salt
- Black pepper
- Cumin powder
- Chili powder
- Onion powder
- Garlic powder
- Chipotle powder
- Onion, diced
- Green bell pepper, diced
- Can of diced tomatoes and green chiles
- Frozen or prepackaged cauliflower rice
- Shredded cheddar cheese
- Chopped cilantro (for garnish)
- Chopped green onions (for garnish)
- Raw jalapeño slices for the filling and garnish
Buffalo Cream Sauce Mixture
- Softened cream cheese, cut into small pieces
- Heavy whipping cream
- Cayenne pepper hot sauce
- Salt
- Black pepper
- Cumin powder
- Chili powder
- Chipotle powder
- Unsalted butter
How To Make This Casserole Dish
To make this keto jalapeño buffalo chicken casserole, begin by preheating your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded rotisserie chicken with garlic powder, onion powder, salt, and black pepper, stirring well to evenly season the chicken.
Set the mixture aside while you prepare the buffalo cream sauce.
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In a medium saucepan over medium heat, melt the butter. Add the heavy whipping cream, softened cream cheese, and buffalo hot sauce. Stir continuously until the cream cheese melts and the sauce becomes smooth and fully blended.
Add smoked paprika and additional garlic powder to enhance the flavor, then remove from heat once the sauce is slightly thickened.
Next, assemble the casserole. In a greased casserole dish, layer the seasoned chicken evenly across the bottom.
Top with the diced onion, fresh jalapeño slices, and cauliflower rice.
Pour the buffalo cream sauce over the entire casserole, spreading it out to ensure all layers are covered. Sprinkle the shredded cheese generously over the top.
Place the dish in the oven and bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and golden brown.
Once done, remove the casserole from the oven and allow it to cool for a few minutes.
Garnish with optional toppings like additional jalapeño slices, chopped green onions before serving.
Store any leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three weeks.
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Keto Jalapeño Buffalo Chicken Casserole (gluten-free)
This keto jalapeño buffalo chicken casserole is an easy and delicious meal for when you are craving spicy comfort food. It uses leftover rotisserie chicken and features a cream sauce that has all the Mexican spices we love.
Ingredients
- ½ shredded rotisserie chicken
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cumin powder
- ½ teaspoon chili powder
- ¾ teaspoons onion powder
- ½ teaspoons garlic powder
- ¼ teaspoon chipotle powder
- 1 small onion, diced
- 1 small green bell pepper, diced
- 1 can (10 oz) diced tomatoes and green chiles
- 12 ounce package of frozen cauliflower rice or prepackaged cauliflower rice
- 1 cup shredded cheddar cheese
- 2 raw jalapeños seeded and sliced (half for the casserole the other half for garnish)
- 2 tablespoons of chopped cilantro (for garnish)
- 2 chopped green onions (for garnish)
Cream Sauce Mixture
- 8 ounces of softened cream cheese, cut into small pieces
- 2 cups of heavy whipping cream
- ¼ teaspoon of salt
- ¼ teaspoon of black pepper
- ¼ teaspoon of cumin powder
- ¼ teaspoon of chili powder
- ¼ teaspoon of chipotle pepper powder
- 2 tablespoons of unsalted butter
- 2 teaspoons of cayenne pepper hot sauce
Instructions
- Preheat the oven to 350 degrees.
- Cook the frozen cauliflower rice according to the instructions. If using fresh prepackaged cauliflower rice there is no need to cook first. Set it aside.
- In a large bowl, combine the shredded chicken, salt, pepper, onion powder, garlic powder, cumin powder, chili powder, and chipotle powder. Set it aside.
- Then, proceed to prepare the cream sauce.
- In a small pot over medium heat melt the butter and add the heavy cream, cream cheese pieces, hot sauce and spices. Cook until the cream cheese melts and is fully incorporated into the sauce.
- Next, assemble the casserole by adding the shredded chicken to the bottom of a buttered 10 x 10-inch baking pan.
- Then, on top of the chicken add the can of diced tomatoes & chiles, half the sliced jalapeños, bell peppers, and onions. Next, add the cooked cauliflower rice and then pour the cream sauce over the casserole.
- Lastly, top with the shredded cheese and bake for 25-30 minutes until the casserole is hot and bubbly and the cheese is golden brown.
- Garnish with sliced jalapeños, cilantro and green onions.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze the casserole for up to 3 weeks.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 365Total Fat: 33.8gSaturated Fat: 21.1gCholesterol: 117mgSodium: 700mgCarbohydrates: 7.3gNet Carbohydrates: 6.2gFiber: 1gSugar: 4.3gProtein: 7.3g
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