Preheat and Prep: Start by preheating your oven to 400°F (200°C). Lightly grease a 9×13-inch casserole dish or line it with parchment paper for easier cleanup. If you’re using frozen cauliflower rice, make sure to steam and drain it first—excess water will make your casserole soggy.

Mix It All Together: In a large mixing bowl, combine the shredded chicken, cooked cauliflower rice, diced celery, green onions, and sliced jalapeños. Give it a good stir to evenly distribute all the textures.

Make the Sauce: In a smaller bowl, whisk together the buffalo hot sauce, mayonnaise, garlic powder, onion powder, paprika, and a generous pinch of salt and pepper. This spicy, creamy mixture brings all the flavors together.

Combine and Transfer: Pour the buffalo sauce mixture over the chicken and veggie mix. Stir well until everything is evenly coated in that fiery orange goodness.

Bake to Perfection: Spread the mixture into your prepared casserole dish and smooth the top with a spatula. Bake uncovered for 25–30 minutes, or until the edges are bubbly and slightly golden.

Garnish and Serve: Let the casserole cool for about 5 minutes before serving. Garnish with extra sliced jalapeños or green onions if you like a pop of color and heat.