Jalapeno Buffalo Chicken Casserole (Printable Version)
Spicy buffalo chicken baked with jalapeños, cream cheese, and melted cheddar for a bold comforting dinner.
# Ingredient List:
→ Chicken & Proteins
01 - 4 cups cooked chicken breast, shredded (about 2 large breasts)
→ Vegetables
02 - 3 medium jalapeño peppers, seeded and diced
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
10 - 1/2 cup ranch 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
# How to Make:
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 the cream cheese is fully incorporated 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 to the prepared casserole dish and spread it into an even layer. Scatter the remaining cheddar and mozzarella cheese 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 cilantro before serving.
# Expert Tips:
01 -
- The cream cheese binds everything together so each bite feels rich and cohesive without needing any filler like pasta or rice.
- Jalapenos and buffalo sauce create a heat that builds slowly, which means even people who fear spice usually go back for seconds.
- It reheats beautifully, making it one of those rare casseroles that tastes just as good on day two straight from the fridge.
02 -
- Cold cream cheese will ruin the texture of this casserole because it refuses to blend smoothly no matter how vigorously you stir, so plan ahead and let it soften on the counter.
- If your buffalo sauce is particularly vinegary, add an extra tablespoon of ranch dressing to round out the sharpness without muting the heat.
03 -
- Shred your own cheese from a block rather than buying pre shredded bags because the anti caking powder on bagged cheese prevents it from melting smoothly into those beautiful stretchy layers.
- Letting the casserole rest for the full five minutes before serving is not optional patience because cutting into it too early means everything slides apart into a soupy mess on your plate.