Dairy-Free Chicken and Broccoli Casserole

This Dairy-Free Chicken and Broccoli Casserole is a wholesome, crowd-pleasing comfort dish that’s perfect for those avoiding dairy without compromising on creamy flavor. Featuring tender chicken breast, steamed broccoli florets, and hearty brown rice, all enveloped in a velvety sauce made from unsweetened almond milk, nutritional yeast, and a hint of lemon juice, this casserole is both nourishing and delicious. With a simple arrowroot powder base, the sauce thickens beautifully without the need for heavy cream or cheese, making it a lighter but equally satisfying alternative. Ready in just an hour, this recipe is ideal for weeknight dinners or meal prep, and its golden-baked finish makes it a showstopper on the table. Serve it straight from the oven garnished with fresh parsley for a vibrant, dairy-free twist on a classic chicken and broccoli casserole.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 4 cups broccoli florets
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 2 cups unsweetened almond milk
• 1 cup chicken broth
• 3 tablespoons arrowroot powder
• 1 third cup nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 cups cooked brown rice
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large pan, add 1 tablespoon of olive oil and heat over medium-high heat.

Step 3

Add the chicken breasts to the pan and season with a pinch of salt and pepper. Cook for about 5-7 minutes on each side, or until fully cooked.

Step 4

Remove the chicken from the pan and set aside to cool slightly. Once cooled, chop the chicken into bite-sized pieces.

Step 5

In the same pan, reduce the heat to medium and add the remaining tablespoon of olive oil.

Step 6

Add the diced onion and minced garlic. Sauté for 3-4 minutes, or until the onion becomes translucent.

Step 7

In a small bowl, whisk together the unsweetened almond milk, chicken broth, and arrowroot powder until smooth.

Step 8

Pour the almond milk mixture into the pan with the onions and garlic, stirring constantly until the sauce thickens, about 5 minutes.

Step 9

Stir in the nutritional yeast, lemon juice, salt, and pepper. Mix thoroughly until everything is well combined.

Step 10

Add the broccoli florets to the sauce, cover, and let them steam for about 3-4 minutes until they become vibrant in color and slightly tender.

Step 11

Stir in the cooked chicken and brown rice, ensuring everything is evenly coated in the sauce.

Step 12

Transfer the mixture to a 9x13 inch casserole dish and spread evenly.

Step 13

Bake in the preheated oven for 20 minutes, or until the top is lightly golden and bubbling.

Step 14

Remove from the oven and let the casserole cool for a few minutes before serving.

Step 15

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2255.2g)

Amount per serving	% Daily Value*
Calories	1935.9

Total Fat 52.6g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 6.2g
Cholesterol 295.8mg	0%
Sodium 4779.7mg	0%
Total Carbohydrate 211.6g	0%
Dietary Fiber 25.3g	0%
Total Sugars 11.8g
Protein 154.8g	0%

Vitamin D 179.2IU	0%
Calcium 1156.6mg	0%
Iron 14.8mg	0%
Potassium 2397.1mg	0%

*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.

Source of Calories

Fat: 24.4%

Protein: 31.9%

Carbs: 43.7%