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.
Sooo delicious!!! I used Quorn brand chickenless chicken, veg broth, regular flour, and bread crumbs as I didn’t have corn chips on hand. My picky husband (he is Indian and usually doesn’t do seconds of “American” dishes) and 4 year old gobbled it up!
Is the broccoli raw or cooked when it goes into the casserole?
There is a glitch in your ingredients. It says “A3/4 cashews”. Is that 3/4 or 1 3/4? I did the 1 3/4 and had to play with it a bit, but ended up with 2 casseroles. It is the first time I had tried the cashews as a sauce. It was good.
Sorry for the confusion! That happened to some recipes when I switched my blog design over. It is supposed to be 3/4 cup. I updated the recipe. Glad the sauce still worked for you!
Do you think a commercial cashew butter like Jiffy would work, save time and a blender or would it be to sweet?
I don’t think that would work, unfortunately! I think it would be too sweet.
i don’t have any cashews- can I use Almond Milk?
Almond milk will have a different flavor and won’t turn out as creamy, but it still might work!
Hi! Can I use anything other than cashew?
You could use unsweetened almond milk. Just skip the cashews and the broth and use 1/2-3/4 cup almond milk when you blend up the other sauce ingredients. Let me know if you have any more questions!
Can this be frozen and reheated successfully?
Hi Linda! I haven’t tried freezing this so I can’t say for sure. I would probably try freezing it in individual portions and reheating it covered in the oven/microwave. I would also leave the topping off. I hope this helps!
Are the cashews supposed to be raw? Or can I use the roasted and salted that I have on hand? This is the first I’ve heard of cashew cream, so this is all new to me! TIA!
Great question! Yes the cashews are supposed to be raw. I hope it works out for you!
How many will this casserole serve? I am preparing for 16 adults (8 men, 8 women. I plan to serve a salad with it.
Hi Mary! I might consider making 2 casseroles for that size of crowd. This recipe serves about 8-10. I hope you like it!
Everyone loved the casserole. I used gluten free mushroom soup rather than the cashew sauce. Everyone wanted the recipe. Thank you.My gluten free friend said he had been ages since she had gone to a party and eaten what everyone else did.
Dang! So good. I have a dairy sensitivity, but I’m from the deep south–which means that I MISS casseroles. I’ve tried a number of recipes for dairy-free chicken broccoli rice casserole, and this one is by far the best (husband confirmed). The soy sauce (we used braggs liquid aminos) really gives it stellar flavor. Cashew cream is already a staple for us, but I didn’t know about the quick boiling water method!! Took a while to pull this all together, but it was a pleasure to cook with all those yummy aromas, and the end result was outstanding. Thanks!
I’m so happy you liked it! Thanks for reporting back!
What’s a great recipe.Thanks for sharing these tips.These tips are really amazing. I appreciate it for sharing them.I can’t wait to try out this recipe……Thank you so much
This was my first time using cashew cream, so I was a little skeptical. The casserole was delicious, though! I’m excited to use the same idea with other dishes that traditionally use cream of mushroom. I haven’t been able to eat them in a long time because of the dairy.
I’m so glad it worked out for you!
My sister-in-law, who didn’t have a milk allergy, wasn’t allowed to have any dairy, and was subjected to a non-dairy diet because her baby had skin problems of eczema due to dairy. She’s not had, nor will, have any milk, as a breastfeeding mother, whose awareness and her baby’s health is more important than her want, has made me conciseness effort, for their needs. I was proud to make a non-dairy meal, so that all would eat and not be burdened by that fact. She is also nut-allergic and I split her portion from a paste, so her and my nephew would be safe. I hope all could make this effort, because, when needed we should all give of ourselves to help those who we love and help one another, no matter the circumstances.
Because, I followed this recipe, I gave my family a chance to see each other, which had been a month in the making. Thank you!
My grandson is also allergic to dairy and all tree nuts among other things. What do you mean by you split her portion from a paste’? I’d really like to try this recipe for him.
Thanks!
We made this tonight and my husband and I devoured it. It is simply delicious and I am so amazed that a dish like this can be dairy-free.
This sounds fantastic! I love broccoli chicken casseroles, but there really aren’t many that don’t have dairy – as someone who is lactose intolerant, I very much appreciate that your version doesn’t, and can’t wait to give it a try 🙂
Thank you! I hope you like it!
This is a really awesome meal. It tastes amazing out of the oven and re-heated for lunch. Definitely a keeper.