Jalapeno Buffalo Chicken Casserole (Print Version)
Spicy buffalo chicken with jalapeños and melted cheese in a creamy, baked casserole.
# What You Need:
→ Proteins
01 - 4 cups cooked chicken breast, shredded (about 2 large breasts)
→ Vegetables
02 - 3 medium jalapeños, seeded and diced
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced
05 - 1/2 cup celery, diced
→ Dairy & Eggs
06 - 1 1/2 cups shredded cheddar cheese
07 - 1 cup shredded mozzarella cheese
08 - 8 oz cream cheese, softened
→ Sauces & Condiments
09 - 3/4 cup buffalo wing sauce
10 - 1/2 cup ranch dressing
→ Seasonings
11 - 1/2 tsp salt
12 - 1/2 tsp black pepper
→ Garnishes
13 - 2 tbsp sliced green onions
14 - 2 tbsp chopped fresh cilantro
# Directions:
01 - Preheat oven to 375°F. 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 bowl. Stir thoroughly until all ingredients are evenly coated and the mixture is creamy.
04 - 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 and spread 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 bubbly and the cheese topping is golden brown.
07 - Remove from the oven and let rest for 5 minutes. Garnish with sliced green onions and chopped cilantro before serving.
# Expert Tips:
01 -
- It turns basic leftover chicken into something people will actually fight over.
- The cream cheese and buffalo sauce create a rich, tangy base that tastes like effort without requiring any.
02 -
- Do not skip softening the cream cheese or you will end up with cold lumps that never fully incorporate no matter how hard you stir.
- The casserole will look a bit loose when it comes out but firms up beautifully as it rests, so trust the process.
03 -
- Shred your own cheese from a block instead of buying pre shredded since the bagged stuff has anti caking powder that makes it melt poorly.
- Let the casserole rest the full five minutes before serving or it will slide apart into a soupy mess on your plate.