Dairy Free Chicken Casserole is one of my go-to dishes when I want to feed my family something warm and satisfying without any dairy at all. It’s so simple to make, and everyone always comes back for seconds!
What makes this casserole truly special is how the chicken becomes so tender and flavorful, all thanks to a gentle simmer with a touch of olive oil and a hint of thyme. The rice absorbs all those wonderful flavors, and there’s not a speck of cream or butter needed to make it absolutely delicious.
I love serving this right from the skillet at the dinner table—there’s something so homey about that. My grandchildren always gather ’round, and it reminds me that the best meals are the ones made with love and shared with the people you cherish most.
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Dairy Free Chicken Casserole
Ingredients
- 2 cup Rice
- 2 cup Chicken
- 2 tablespoon Olive Oil
- 2 tablespoon Water
- 3 tablespoon All-Purpose Flour
- 0.25 teaspoon Thyme
- 0.125 teaspoon Garlic Powder
- 0.125 teaspoon Onion Powder
- 0.25 teaspoon Salt
- 2 teaspoon Dry
- 2 cup Water
- 1 cup Peas
- 0.5 cup Carrots
- 1 cup Bread Crumbs
Instructions
- In large skillet bring 2 tbsp oil and 2 tbsp water to a light simmer.
- Add flour slowly and blend until smooth.
- Add thyme, onion powder, garlic powder.
- Slowly add 2 cups of water and bouillon then continue blend until its a smooth consistency.
- Add cooked chicken and stir.
- Lightly grease a casserole dish and layer rice in bottom.
- Layer peas and carrots onto rice.
- Carefully pour chicken mixture over vegetables.
- Dust bread crumbs over the casserole.
- Bake in a 400F oven for 25 to 35 minutes.
- Enjoy with a fresh salad.
