Easy Dairy Free Chicken Casserole Recipes

Weeknights feel like juggling between work, errands, and the eternal question: What’s for dinner? If your family has dietary restrictions or you’re trying to cut out dairy, finding something warm, hearty, and satisfying gets trickier. That’s where this gem comes in: my easy dairy free chicken casserole recipes is the answer to your “what can I actually make tonight that won’t involve a thousand steps or ingredients I can’t pronounce?” moment.

It’s creamy (yes, without the cream), comforting, and packed with cozy flavors that hit all the right notes—plus, it comes with pantry staples and freezer veggies. No fancy sauce-making skills are required. Just real food, simple steps, and a meal your whole crew will devour.

Why You’ll Love This Easy Dairy Free Chicken Casserole

There’s something magical about a casserole, isn’t there? One dish. All the goodness. Minimal cleanup. And when it’s this easy and dairy free, it becomes a serious weeknight hero.

Here’s why this recipe will slide right into your regular rotation:

• Dairy-free without sacrificing flavor – Thanks to a clever little roux and some good bouillon, you’ll still get that creamy texture.
• Kid-approved ingredients – Chicken, rice, peas, and carrots…nothing too wild or “weird” for picky eaters.
• Leftover-friendly – It reheats like a dream for lunch the next day (if there are any leftovers).
• Customizable – You can easily toss in other frozen veggies, sub in brown rice, or even add mushrooms if that’s your thing.

What You’ll Need (Just the Good Stuff)

Here’s a peek at what makes this recipe so doable and delicious. Full measurements are in the recipe card below, but here’s what each ingredient brings to the table:

• Cooked rice is the cozy base that soaks up all the flavor.
• Cooked chicken – Use leftovers or grab a rotisserie (check it’s dairy-free if needed).
• Olive oil & flour – The start of our dairy-free “cream” sauce.
• Thyme, garlic powder, onion powder, salt – Flavor builders that keep it anything but bland.
• Chicken bouillon powder & water – Adds depth and richness to the sauce.
• Frozen peas and sliced carrots – Veggies already prepped and waiting in your freezer.
• Dairy-free breadcrumbs – The crunchy topping that brings it all together.

Note: You’ll find the full list of ingredients with measurements below on the recipe card.

How to Make It: Step-by-Step Simplicity

1. Start your sauce – In a large skillet, add olive oil and a bit of water over medium heat until it simmers gently.
2. Whisk in flour – Slowly add the flour and stir like you mean it until you’ve got a smooth mixture—this is your roux.
3. Season it up – Toss in thyme, garlic powder, and onion powder for flavor, then slowly pour in the water and bouillon. Keep stirring until the sauce is creamy and lump-free.
4. Add the chicken – Stir your cooked chicken into the sauce and let all those flavors mingle.
5. Layer it all – Lightly grease your casserole dish. Start with a layer of rice, then sprinkle your peas and carrots on top.
6. Pour & top – Carefully spread the creamy chicken mixture over the veggies, then dust the top with breadcrumbs.
7. Bake it – Pop the dish into a 400°F oven and bake for 25–35 minutes, until golden and bubbly.
8. Serve – Let it rest for a few minutes, then serve with a crisp salad or maybe even a slice of dairy-free garlic bread (just sayin’).

Katherine’s Cozy Tip Corner

• Want it extra creamy? Add a splash of unsweetened almond or oat milk to the sauce while it simmers.
• Out of chicken bouillon? Veggie bouillon works, too—add a pinch more salt.
• Breadcrumb check! Some store-bought breadcrumbs sneak in dairy (why? We may never know), so double-check that label if you’re dairy-free.
• Make it ahead – This casserole can be assembled earlier and baked before dinner. Perfect for when you know you’ll be in “hangry o’clock” later.

A Little Backstory (Because Every Recipe Has One)

This casserole became a regular in our house after a wild week of appointments, meetings, and zero energy left for complicated meals. I threw it together with what I had on hand and crossed my fingers—and it was a hit. Now, it’s my go-to when I want something that tastes like home without needing a culinary degree or a trip to three grocery stores.

FAQs – Because You’ve Got Questions, I’ve Got Answers

Can I substitute another vegetable?

Totally. Corn, green beans, and even chopped spinach all work well. Just make sure they’re thawed and drained if frozen.

How can I store leftovers?

Pop them in an airtight container and refrigerate for up to 3 days. You can also freeze single portions for an easy lunch later on.

Can I make this gluten-free, too?

Yes! Just use a gluten-free flour blend and gluten-free breadcrumbs in the sauce. The rest of the ingredients are naturally gluten-free.

Whether cutting out dairy for dietary reasons or just looking to mix up your weeknight menu, this easy dairy-free chicken casserole recipe checks all the boxes: comforting, simple, and flavorful. And the best part? It brings everyone to the table—without you having to play short-order cook.

Grab a fork and dig in. You’ve earned this one.

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