Jalapeno Buffalo Chicken Casserole (Printable Version)
Tender chicken baked with buffalo sauce, jalapeños, cream cheese, and melted cheddar for a bold comforting dish.
# What You Need:
→ Chicken & Meats
01 - 4 cups cooked chicken breast, shredded (about 2 large breasts)
→ Vegetables
02 - 3 medium jalapeños, seeded and diced (add more for extra heat)
03 - 1 small red onion, diced
04 - 2 cloves garlic, minced
05 - 1/2 cup celery, diced
→ Dairy
06 - 1 1/2 cups shredded sharp cheddar cheese
07 - 1 cup shredded mozzarella cheese
08 - 8 oz cream cheese, softened to room temperature
→ Sauces & Dressings
09 - 3/4 cup buffalo wing sauce (use gluten-free if needed)
10 - 1/2 cup ranch dressing (or blue cheese dressing)
→ Seasonings & Pantry
11 - 1/2 tsp kosher salt
12 - 1/2 tsp freshly ground black pepper
→ Garnishes
13 - 2 tbsp sliced green onions
14 - 2 tbsp chopped fresh cilantro
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with nonstick spray or butter.
02 - In a large mixing bowl, toss together the shredded chicken, diced jalapeños, red onion, minced garlic, and diced celery until evenly distributed.
03 - Add the softened cream cheese, buffalo wing sauce, ranch dressing, salt, and pepper to the chicken mixture. Stir thoroughly until everything is 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 remainder for the topping.
05 - Transfer the mixture into the prepared casserole dish, spreading it out into an even layer. Sprinkle the remaining cheddar and mozzarella evenly across the top.
06 - Bake uncovered for 30 to 35 minutes, until the edges are bubbling and the cheese topping is melted and lightly golden.
07 - Remove from the oven and let the casserole rest for 5 minutes. Garnish with sliced green onions and chopped fresh cilantro before serving.
# Helpful Hints:
01 -
- It tastes like you spent all day cooking but the prep is barely twenty minutes of chopping and stirring.
- The cream cheese pulls everything together into something impossibly rich without needing a separate sauce.
02 -
- Do not skip the resting time because molten cream cheese will burn your tongue and you will have no one to blame but yourself.
- If your cream cheese is cold and stubborn, microwave it for 20 seconds and it will blend in without the arm workout.
03 -
- Shred your own cheese from a block because pre shredded has anti caking powder that makes it grainy instead of smooth when it melts.
- Double the recipe in two dishes and freeze one before baking for a night when cooking feels impossible.