Dairy Free Chicken Casserole
Satisfy your craving for comfort food with this hearty and wholesome Dairy-Free Chicken Casserole! Perfectly seared chicken breasts are layered with a medley of vibrant vegetables—think tender carrots, crisp broccoli, and green beans—then nestled over a bed of fluffy brown rice. The dish is brought together with a creamy, dairy-free sauce made from almond milk, chicken broth, and nutritional yeast, delivering rich, cheesy flavor without any dairy. This easy one-dish meal is baked to golden perfection in under an hour, making it ideal for busy weeknights or meal prep. Garnish with fresh parsley for a flavorful, elegant touch. Whether you're avoiding dairy or just looking for a healthy, hearty dinner, this casserole is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and sliced
- 2 stalks Celery stalks, sliced
- 1 cup Frozen green beans
- 1.5 cups Broccoli florets
- 2 cups Chicken broth
- 1 cup Unsweetened almond milk
- 2 tablespoons Arrowroot powder (or cornstarch)
- 3 tablespoons Nutritional yeast
- 0.5 teaspoon Paprika
- 3 cups Cooked brown rice
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Sear the chicken breasts for 2-3 minutes per side until lightly brown, then remove them from the skillet and set aside.
In the same skillet, add the remaining olive oil, diced onion, and minced garlic. Sauté for 2-3 minutes until fragrant.
Add the carrots and celery to the skillet and cook for another 5 minutes, stirring occasionally.
Add the frozen green beans and broccoli florets, and cook for another 2 minutes. Remove from heat.
In a medium saucepan, combine the chicken broth, almond milk, and nutritional yeast. Heat over medium heat, stirring occasionally.
In a small bowl, mix the arrowroot powder with 2 tablespoons of water to create a slurry, then gradually whisk it into the broth mixture. Add 0.5 teaspoon of paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, stirring until the sauce thickens.
In a 9x13-inch casserole dish, spread the cooked rice evenly. Layer the vegetable mixture over the rice.
Cut the seared chicken into bite-sized pieces and arrange them on top of the vegetables.
Pour the thickened sauce evenly over the casserole, making sure it coats all the ingredients.
Cover the dish with aluminum foil and bake for 30 minutes in the preheated oven.
Remove the foil and bake for another 10 minutes until the top is lightly golden and bubbly.
Let the casserole cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5083 mg | 221% | |
| Total Carbohydrate | 223.6 g | 81% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 22.5 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 850 mg | 65% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3512 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
