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!
Equipment Needed
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!
Storage
Store this gluten-free and dairy-free buffalo chicken bake in meal prep containers for up to 5 days.
Recipe FAQ
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!
Related Recipes
Make sure to try these other gluten-free and dairy-free meal ideas next:
Gluten-Free and Dairy-Free Winter Salad
Gluten-Free and Dairy-Free Sweet Potato Casserole
Gluten-Free and Dairy-Free Buffalo Chicken Bake
Ingredients
- 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)
Instructions
- 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.
13 Responses
This was sooooo yummy and relatively easy to make! I used ground chicken and loved it. One thing I noticed is the ingredients calls for coconut cream but it doesn’t show up in the instructions.
Hi Meggan,
Thanks so much for making my recipe! Ground chicken is a great idea for a swap. Thanks for catching that- I just updated it in the instructions 🙂
Hi there! Love your page! Where do you add the coconut cream?
Also I wanted to try it with quinoa but wasn’t sure how to prep it for this? Do you add it dry? Or cook according to directions first and then add?
Thanks so much! It’s included in the instructions. It gets added with the sauces and cheese. Let me know if you have any further questions! I think the easiest way to do it would be to use frozen quinoa (I used frozen cauliflower rice in the recipe).
So happy I made this! Family LOVED it and so did I. Substituted the cauliflower rice for steamed cauliflower and potatoes, along with some green and red bell peppers. I also opted out of the coconut cream because not everyone in the family likes coconut so I wasn’t sure how well that would sit with them but all in all, fantastic recipe!
Aw I’m so glad to hear that!
This recipe was delicious! There were a few things that were unclear in the prep (as far as if you use a frozen or heated base when mixing everything and if you chop/slice/dice certain ingredients), but overall it turned out great! I will be sure to heat up the cauliflower rice next time (as I put it in frozen and it took a little bit longer to cook than what the recipe suggested). I served it over leafy greens and then had it for leftovers over tortilla chips the next day…yum!
Hi Emily,
Thanks so much! This was one of my first blog posts as a brand new blogger. I will definitely go back and make sure the directions are clearer. Thanks for the feedback 🙂 I appreciate it!
Does the quinoa need to be cooked before adding to the dish? Or will it cook in the oven? I am making this for dinner and that part isn’t clear. Thank you!
Hi! Frozen quinoa is typically precooked so if you are just adding frozen quinoa it will cook! If you are making quinoa from a bag, pre-cook it before adding!