Jalapeno Buffalo Chicken Casserole (Printable)
Spicy buffalo chicken baked with jalapeños, cream cheese, and melted cheddar for a comforting gluten-free dinner.
# What You Need:
→ Proteins
01 - 4 cups cooked chicken breast, shredded (about 2 large breasts)
→ Vegetables
02 - 3 medium jalapeño peppers, seeded and finely 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 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 into the prepared casserole dish, spreading it into an even layer. Sprinkle the remaining cheddar and mozzarella cheeses evenly over the top.
06 - Bake uncovered for 30 to 35 minutes, or until the edges are bubbling 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 chopped cilantro before serving.
# Expert Suggestions:
01 -
- It takes almost zero effort but tastes like you spent hours layering flavors on purpose.
- The cream cheese balances the buffalo heat so perfectly that even people who fear spice go back for seconds.
02 -
- Do not skip softening the cream cheese because I once tried microwaving it in a rush and ended up with hot melted spots and cold hard chunks in the same bowl.
- Check your buffalo sauce label for gluten if that matters to you because not all brands are created equal and this recipe is naturally gluten free otherwise.
03 -
- Shred your own cheese from a block instead of buying pre shredded because the anti caking agents on bagged cheese prevent it from melting into that smooth gorgeous blanket you want.
- Let the casserole rest the full five minutes before serving because the difference between a neat scoop and a soupy mess is patience.