Gluten-Free and Dairy-Free Buffalo Chicken Bake
This recipe is sure to be a crowd pleaser! It is a healthier, gluten-free and dairy-free take on the timeless buffalo chicken casserole, without sacrificing any of the flavor.
Servings: 6 servings
Calories: 300kcal
Ingredients
- 3 cups shredded chicken
- 2 12 oz bags frozen 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.
Nutrition
Calories: 300kcal