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+ servings
casserole on white plates with gray napkin

Meaningful Eats

Dairy-Free Chicken Broccoli & Rice Casserole {Gluten-Free}

This casserole can be made ahead of time and kept in the refrigerator until dinner. Just wait to add the corn chip topping until just before baking. It also reheats wonderfully. I cook 1 ½ cups dry brown rice with 3 ½ cups chicken stock in my rice cooker for this recipe. I also like using leftover rotisserie chicken.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 servings


  • ¾ cup cashews
  • 2 tablespoons ghee butter, or coconut oil
  • 4 shallots minced
  • 4 oz cremini mushrooms finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons GF flour
  • 4 cups chicken stock divided
  • 1-2 teaspoons gluten-free soy sauce or coconut aminos for soy-free
  • ½-1 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
  • .125 tsp salt/pepper

Topping: (optional)

  • 2 cups crushed organic corn tortilla chips
  • 2 tablespoons melted ghee butter, or coconut oil


  • 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 ghee 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 3 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 ½ 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, and broccoli into the sauce. Taste and season with additional salt if needed and plenty of black pepper. Add up to ½ cup additional chicken stock if the mixture looks too thick. Pour into a greased 3-quart casserole dish. Combine the corn chips with the ghee and sprinkle evenly over the top.
  • Bake for 25-30 minutes until bubbly and golden on top. Enjoy!


Be sure to use coconut oil to keep this completely dairy-free.


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