Erin’s Recipe Rundown
Texture: Creamy, cozy, and satisfying.
Taste: Rich, savory flavor with hints of garlic and shallot.
Ease: Straightforward and beginner-friendly!
Top Tips: Let the cashews soak while prepping the rest of the recipe, and use rotisserie chicken to save time.
Recommended GF Flour: Works great with any gluten-free flour. I typically use a high-quality gluten-free blend with xanthan gum, like King Arthur Flour or Bob’s Red Mill.
Would I make these again? Absolutely! This is a go-to comfort food recipe in my house, perfect for meal prep, make-ahead dinners, or weeknight meals.
xoxo erin
Featured Comment
From Jason: I was really surprised! I don’t normally go dairy-free. So using cashew cream was new. Best part is it was so creamy. We don’t like mushrooms so we left those out, but it was still delicious and flavorful!
You also might like these recipes for gluten-free cream of mushroom soup and gluten-free cream of chicken soup!
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this dairy-free chicken and rice casserole. Jump to the recipe card below for the exact measurements.
- Cashews: These are your secret for a rich, creamy sauce, no dairy needed! Soak them in boiling water to soften, then blend until silky smooth. No one will guess there’s no cream or cheese.
- Chicken stock: Use a good-quality stock (homemade is even better!) to add deep, savory flavor to the base. It keeps the casserole moist and enhances every bite.
- Tamari: Just a splash adds that savory, umami depth casseroles need. Tamari is gluten-free, but soy sauce works too if you’re not avoiding gluten.
- Hot sauce: If you don’t like heat, don’t worry! A dash brightens the sauce and adds subtle complexity. Feel free to adjust to your spice comfort zone.
How to Make this Dairy-Free Chicken Casserole
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the cashew cream
- Soak cashews: Start by pouring 1 cup of boiling water over the cashews. Let them soak for 30 minutes while you prep everything else.
- Blend into cream: Once softened, blend the cashews with 1 cup of chicken stock until smooth and creamy.
Make the dairy-free casserole
- Saute shallots/mushrooms: Heat olive oil in a large pot, then add shallots, mushrooms, and garlic. Cook, stirring as they soften and turn golden.
- Add liquid: Sprinkle in gluten-free flour, stir for a couple minutes, then slowly whisk in 2½ cups of chicken stock. Simmer until thick and glossy.
- Add cashew cream: Stir in the blended cashew cream, soy sauce, and hot sauce. The sauce should look rich and velvety. Taste and adjust seasoning.
- Mix in chicken, broccoli, and rice: Fold in the cooked chicken, broccoli florets, and brown rice (plus dairy-free cheese, if using). The mixture should be creamy but spoonable. Add a little extra stock if needed.
- Bake: Pour into a greased casserole dish, top with gluten-free breadcrumbs tossed in olive oil, and bake until bubbly and golden.
Dairy-Free Chicken Casserole Tips
- This dairy-free casserole can also be made a couple days ahead, and reheats wonderfully.
- For crunch, I sprinkle gluten-free breadcrumbs or crushed organic corn chips over top of the dairy-free casserole before baking it!
- Use rotisserie chicken to make this dairy-free casserole an easy weeknight meal for the entire family!
Check out this article on is rotisserie chicken gluten-free.
Dairy-Free Chicken Rice Casserole (Gluten-Free)
This dairy-free casserole is creamy, flavorful, and comforting. It's sure to satisfy the whole family, and it's made with wholesome ingredients!
Ingredients
- 3/4 cup cashews
- 2 tablespoons olive oil or dairy-free butter
- 4 shallots minced
- 4 oz cremini mushrooms finely chopped
- 3 cloves garlic minced
- 2 tablespoons gluten-free flour
- 4 cups chicken stock divided
- 1-2 teaspoons gluten-free soy sauce or coconut aminos for soy-free
- 1/2-1 teaspoon hot sauce depending on how spicy you like it
- 3 cups cooked brown rice preferably cooked in chicken stock/broth
- 2 cups cooked shredded chicken I prefer rotisserie chicken
- 3 cups broccoli chopped into small florets
- 1 cup dairy-free cheese (optional) I like violife cheddar shreds
- 1/2 teaspoon salt/pepper
Topping: (optional)
- 1 1/2 cups gluten-free bread crumbs (or crushed gluten-free corn chips)
- 2 tablespoons olive oil or dairy-free butter
Instructions
- Preheat the oven to 375F. Pour 1 cup of boiling water over the cashews and let sit for 30 minutes while you prepare the rest of the ingredients.
- In a large dutch oven, heat the olive oil over medium heat until shimmering. Add the shallots, mushrooms, garlic, and a pinch of salt and pepper. Cook until softened, about 7-9 minutes. Sprinkle the flour over the mushroom mixture and cook for 2-3 minutes.
- While whisking constantly, slowly pour in 2 1/2 cups of the chicken stock. Bring to a simmer and cook for about 5 minutes, until thickened.
- Meanwhile, drain and rinse the cashews. Place them in a high-speed blender with 1 cup of chicken stock. Blend until completely smooth. Add the cashews to the sauce mixture along with the soy sauce and hot sauce. Remove from the heat.
- Stir the brown rice, chicken, broccoli (and dairy-free cheese if using) into the sauce. Taste and season with additional salt if needed and plenty of black pepper. Add up to 1/2 cup additional chicken stock if the mixture looks too thick. Pour into a greased 3-quart casserole dish. Combine the bread crumbs and butter and sprinkle over the top.
- Bake for 25-30 minutes until bubbly and golden on top. Enjoy!
Notes
To Store: Once your dairy-free chicken casserole is cooled, cover with plastic wrap and store in the fridge for up to three days. You can also refrigerate dairy-free casserole leftovers in an airtight container for up to three days.
To Make Ahead: This casserole can be made ahead of time and kept in the refrigerator until dinner. Just wait to add the topping until just before baking. It also reheats wonderfully.
To Freeze: Let the casserole cool completely, then transfer to a freezer-safe container or wrap tightly in foil. Freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat in the oven at 350°F until warmed through and bubbly.
RECIPE NOTES
- This dairy-free casserole can also be made a couple days ahead, and reheats wonderfully.
- For crunch, I sprinkle crushed organic corn chips over top of the dairy-free casserole before baking it!
- Use rotisserie chicken to make this dairy-free casserole an easy weeknight meal for the entire family!
Nutrition
Calories: 485kcal | Carbohydrates: 50g | Protein: 19g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 419mg | Potassium: 623mg | Fiber: 4g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 32.3mg | Calcium: 95mg | Iron: 3.1mg
This post was originally published in April 2022. It was updated with new photos and instructions in July 2025.
This was delicious. I used Frank’s Hot Sauce and a good quality broth and topped it with crushed corn chips. I used a brown rice/wild rice mixture. The sauce was Not bland at all. Simply yummy.
Hi Colleen, thanks so much for taking the time to leave a review, it means a lot! Happy to hear you enjoyed it!
this dairy free dish was amazing! I almost couldnt tell that it was dairy free, so thank you so much for sharing this recipe
Mmmmm!! This is so good! I love using the gluten-free corn chips on this one!
I love a good casserole and this one was such a hit with the kiddos. I will be putting this recipe in my monthly rotation. Thanks for posting!
I made this casserole and it was delicious! I think it’s very versatile, because you can really change it up with so many different vegetables. I used spicy ground up pork skins for the top and I did a few crushed red pepper flakes.
It really is a versatile recipe! I’m glad it turned out for you. Thanks for the comment!
This looks amazing! We are GF/DF and miss casseroles so definitely want to try this. I’ve just found your site and am enjoying it. I’m having trouble pinning any recipes sadly though with your pin it button. I’m on an iPad. Hopefully they’ll work on a desktop if I can remember to do it so that I can save them!
Hi. I have PCOS so I try to avoid dairy and gluten and sugar. Also many carbs are avoided, so I dont eat rice typically, not even brown. Your recipe sounds delicious but do you think I could sub rice for rice cauliflower? Thx
I think cauliflower rice should work great! You may need to just decrease the baking time a bit. Enjoy!
I know this is many years later but I’m the same situation and I use quinoa for this recipe and it’s fantastic!
Thank you for your feedback and tip, Alanna! We’re glad to hear you enjoy this recipe!
I was really surprised! I don’t normally use go dairy-free. So using cashew cream was new. Best part is it was so creamy. We don’t like mushrooms so we left those out, but it was still delicious and flavorful!
I’m excited to try this receipe Erin! Thanks for your free cookbook! It looks great!
I hope you like the recipes! 🙂
Hello,
I’m curious if nutritional yeast might be used instead of cashews? My kids are allergic to milk, eggs, peanuts and most tree nuts. We avoid gluten by choice 🙂
Hi Erin, do you have any idea whether coconut milk as a sub for the cashews and broth would ruin the flavors of the casserole? I have that on hand and want to make this for a new Mom who’s celiac.
I haven’t tried it myself! I think it might be ok though!
Hello, If I want to bring this to someone can complete all the steps except the bake then refrigerate the casserole and let them bake it?
Yes! Just leave the topping off until just before baking.
Can you use frozen broccoli florets in this recipe? Also, should the cashews be raw or is salted & roasted ok?
The cashews have to be raw – salted/roasted won’t work. I’d recommend fresh broccoli! 🙂
I just want to hug you. I’m in my first trimester for my 5th child and we have a strict diet in order to heal my 6 year olds autism. I just connected with everything you wrote and wanted to say thank you, for sharing yourself with all of us, as well as a recipe that doesn’t sound disgusting-like everything else does at the moment.
I’m making chicken and rice casserole dish fi a sick family member
I made this. Thought it was great it was gluten and dairy free. But the sauce is rather bland. I had to doctor it up with more spices and some curry and parsley and more hot sauce and tamarin sauce. I don’t know if I would make it again, my husband said it was okay, but I wouldn’t make it again.
Sorry it didn’t turn out for you!