This gluten-free and dairy-free buffalo chicken bake is the ultimate meal prep! It is amazing to prep for a week night dinner or cut a piece and bring for lunch. This buffalo chicken bake is a healthier take on the traditional buffalo chicken casserole, without sacrificing any of the flavor!
Why You’ll Love This Delicious Gluten-Free and Dairy-Free Buffalo Chicken Bake
It’s easily adaptable! You can use any base you choose.
It’s the perfect weeknight dinner, lunch meal prep or fun game day dish!
It uses cleaner and healthier ingredients than the traditional buffalo chicken casserole bake.
It’s gluten-free and dairy-free!
All you need to make this delicious gluten-free and dairy-free buffalo chicken bake is a mixing bowl and casserole dish. Super easy!
Ingredients to Make This Gluten-Free and Dairy-Free Buffalo Chicken Bake:
Chicken: I recommend using a rotisserie chicken for this to make this meal prep quick and easy!
Base: I used frozen cauliflower rice for my base this time, but you can also use frozen rice or quinoa. I prefer to grab these items frozen because it makes this a quick and easy prep.
Garlic Powder: You can also use fresh garlic here if you choose, however garlic powder makes this recipe quicker!
Jalapeño: I prefer to use fresh, but jarred is also a quick option!
Pepper: I used red, but you can use any color pepper you prefer!
Onion: I prefer to use a sweet yellow onion, but you can use any type of onion you choose.
Dairy-Free Ranch: My favorite dairy-free ranch brand is Primal Kitchen. This is because the base is avocado oil versus other oils that I typically avoid. I like to get this on Thrive Market along with most of my other gluten-free and dairy-free staples! Please note that it does contain egg.
Dairy-Free Buffalo Sauce: My favorite dairy-free buffalo sauce brand is Primal Kitchen. This is because it has the cleanest ingredients that I have found. You can also find this on Thrive Market. If you use my link to sign up you get 40% off your first order.
Vegan Shredded Cheese: This definitely gives it a little something extra!
Coconut Cream: I love to get my coconut cream on Thrive Market. If you use my link to sign up you get 40% off your first order.
Green Onion: Don’t skip the green onion!
Avocado: I highly recommend purchasing an avocado to top this bake with!
How to Make This Spicy Gluten-Free and Dairy-Free Buffalo Chicken Bake
Start by gathering all of the ingredients.
Preheat your oven to 350º F.
Shred the rotisserie chicken and place into a large mixing bowl.
Stir in the cauliflower rice (or any other base you choose).
Add in the green onion, onion, pepper and jalapeño.
Stir in shredded cheese, buffalo sauce, ranch, coconut cream and garlic powder.
Top with additional shredded cheese.
Pour mixture into a 9 x 13 casserole dish.
Bake for 45-50 minutes or until slightly crispy.
Top with additional green onion, jalapeño, ranch drizzle and buffalo drizzle. Serve immediately and top with avocado slices or place into meal prep containers for a delicious and spicy lunch!
Substitutions and Variations
This gluten-free and dairy-free buffalo chicken bake is easily adapted! The chicken can be a rotisserie chicken for a timesaver or you can cook and shred chicken breasts for a more cost-effective option. For the base, I recommend cauliflower rice, rice or quinoa. If you are not able to access a can of coconut cream, you can use the thick part at the top of a can of coconut milk. The veggies can also be swapped for any veggies you desire!
Store this gluten-free and dairy-free buffalo chicken bake in meal prep containers for up to 5 days.
Can you substitute the base?
Yes! You can use cauliflower rice, rice or quinoa for the base.
Can you make this recipe egg-free?
Yes! This recipe is egg-free if you use a vegan ranch dressing.
Can this recipe be made nut-free?
Yes. This recipe is nut-free if you use a nut-free buffalo sauce!
Make sure to try these other gluten-free and dairy-free meal ideas next:
Gluten-Free and Dairy-Free Buffalo Chicken Bake
- 3 cups shredded chicken
- 2 12 oz bags cauliflower rice, rice or quinoa
- 1/4 cup coconut cream
- 1 sweet onion
- 2 green onions (plus additional for topping)
- 1 bottle dairy-free buffalo sauce
- 1 bottle dairy-free ranch
- 1 jalapeño (plus additional for topping)
- 2 tbsp garlic powder
- 1 cup vegan cheese (plus additional for topping)
- 1 red pepper
- 1 avocado (for serving)
- Preheat oven to 350º F.
- If you are using a rotisserie chicken, shred the chicken and place it in a mixing bowl.
- Stir in the cauliflower rice (or base of your choice).
- Add in green onion, onion, jalapeño and pepper.
- Stir in shredded cheese, 3/4 bottle of buffalo sauce, 3/4 bottle ranch dressing, coconut cream and garlic powder.
- Top with additional shredded cheese.
- Pour mixture into a 9 x 13 casserole dish.
- Bake for 45-50 minutes or until slightly crispy.
- Top with additional green onion, jalapeño and remaining ranch and buffalo sauce.
- Serve topped with avocado or place into meal prep containers.