Meaningful Eats
Dairy-Free Chicken Rice Casserole {Gluten-Free}
8 servings
This dairy-free casserole is creamy, flavorful, and comforting. It's sure to satisfy the whole family, and it's made with wholesome ingredients!Cashew cream makes for a flavorful sauce and creamy texture. Then, chicken breasts, broccoli florets, and crispy topping add to this delicious dairy free combination!
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
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.
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