Why You’ll Love Jalapeño Buffalo Chicken Casserole Recipe
This casserole is a delicious twist on classic buffalo chicken, with a kick of jalapeño heat and the comfort of a baked casserole. It’s easy to prepare, crowd-pleasing, and makes excellent leftovers. Whether you’re feeding a group or just craving something spicy and satisfying, this dish hits the mark every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Shredded cooked chicken
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Cream cheese
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Buffalo wing sauce
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Ranch dressing or blue cheese dressing
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Shredded cheddar cheese
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Shredded mozzarella cheese
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Fresh jalapeños, sliced
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Garlic powder
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Onion powder
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Green onions (optional, for garnish)
Directions
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Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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In a large bowl, mix together the cream cheese, buffalo sauce, and ranch dressing until smooth.
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Add the shredded chicken, garlic powder, onion powder, half of the cheddar cheese, and half of the mozzarella cheese. Stir until well combined.
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Stir in half of the sliced jalapeños.
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Spread the mixture evenly into the prepared baking dish.
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Top with the remaining cheddar, mozzarella, and jalapeño slices.
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Bake for 25-30 minutes, or until hot and bubbly.
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Garnish with chopped green onions if desired. Serve hot.
Servings and timing
This recipe yields about 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
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Low-carb/keto version: Use full-fat cream cheese and dressing, and skip any carb-heavy sides.
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Add pasta or rice: Mix in cooked pasta or rice before baking to stretch the dish further.
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Vegetable addition: Add cauliflower, broccoli, or diced bell peppers for extra texture.
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Topping twist: Add crushed tortilla chips or breadcrumbs on top before baking for added crunch.
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Spice control: Remove jalapeño seeds to reduce heat or skip them altogether if desired.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 1-2 minutes or until warmed through.
For oven reheating, cover with foil and bake at 350°F (175°C) for about 15-20 minutes.
This casserole also freezes well. Store in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is perfect for this casserole and saves prep time.
How spicy is this dish?
It has a medium level of heat due to the jalapeños and buffalo sauce, but you can adjust the spice to your liking.
Can I make this casserole ahead of time?
Absolutely. Assemble it, cover, and refrigerate for up to 24 hours before baking.
What’s the best cheese to use?
A mix of cheddar and mozzarella provides great melt and flavor, but you can use Monterey Jack or pepper jack for extra heat.
Can I freeze this casserole?
Yes, it freezes well. Cool completely, cover tightly, and freeze for up to 2 months.
Is this recipe keto-friendly?
Yes, as long as no pasta or breadcrumbs are added, it fits well into a low-carb/keto diet.
Can I substitute blue cheese dressing for ranch?
Yes, either dressing works and adds a different flavor profile.
What can I serve with this casserole?
It pairs well with a simple salad, celery sticks, or roasted vegetables.
How do I make it less spicy?
Use mild buffalo sauce and remove jalapeño seeds, or omit the jalapeños entirely.
Can I add more protein?
Yes, you can mix in cooked bacon or diced sausage for added protein and flavor.
Conclusion
Jalapeño Buffalo Chicken Casserole is the ultimate spicy, cheesy comfort food. It’s easy to make, customizable, and always satisfying. Whether you’re feeding a hungry crowd or preparing meals for the week, this casserole will quickly become a favorite in your recipe rotation.
Jalapeño Buffalo Chicken Casserole
This spicy, cheesy Jalapeño Buffalo Chicken Casserole is the ultimate comfort food for heat lovers! Loaded with shredded chicken, bold buffalo sauce, creamy cheese, and a kick of jalapeño, this low-carb casserole is perfect for game day, weeknight dinners, or potlucks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 3 cups cooked and shredded chicken (rotisserie works great)
- 1 cup buffalo wing sauce
- 1/2 cup ranch dressing or blue cheese dressing
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese, softened
- 2–3 fresh jalapeños, sliced (adjust to heat preference)
- 2 green onions, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Optional: crumbled blue cheese and extra jalapeños for topping
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix shredded chicken, buffalo sauce, ranch dressing, cream cheese, garlic powder, onion powder, salt, and pepper until fully combined.
- Fold in half of the cheddar and mozzarella cheese, plus sliced jalapeños (reserve a few for topping).
- Spread the mixture into a greased 9×13 baking dish.
- Top with remaining cheese and extra jalapeños if desired.
- Bake for 20–25 minutes, until hot and bubbly.
- Garnish with green onions and crumbled blue cheese, if using. Serve hot.
Notes
- For a keto version, use a low-carb ranch dressing and ensure buffalo sauce is sugar-free.
- Add cauliflower rice or steamed broccoli to make it a full one-dish meal.
- Adjust jalapeños to taste – remove seeds for less heat.
- Store leftovers in the fridge for up to 4 days; reheat in microwave or oven.
