Dairy-Free Chicken Broccoli Casserole

Dairy Free Chicken Broccoli Casserole | Allergy a la Mode

5 from 3 reviews

A dairy-free version of the comfort classic casserole. Just as creamy and cheesy as ever!


Units Scale
  • 2 cups cooked and chopped chicken breast
  • 1 lb steamed broccoli
  • 1 1/2 cups uncooked long-grain rice
  • 1/3 cup olive oil or plant butter
  • 1/3 cup gluten-free all purpose flour
  • 2 tsps granulated chicken boullion
  • 1/2 tsp onion flakes
  • 1/2 tsp parsley
  • 1/4 tsp garlic
  • 1/8 tsp black pepper
  • 2 cups plant-based milk (unsweetened)
  • 1 cup vegan cheddar cheese shreds or 10 oz frozen butternut squash cubes, optional

Optional Toppings

  • Gluten-free breadcrumbs or almond meal
  • Vegan cheddar cheese shreds


  1. Cook rice according to package directions. While the rice is cooking, heat olive oil or plant butter in a saucepan over medium heat. Whisk in gluten-free flour, granulated chicken boullion, onion flakes, parsley, garlic powder, and black pepper and cook for 2-3 minutes. Slowly stir in milk, whisking constantly. Continue to heat, while stirring occasionally, until the sauce begins to thicken. Remove from stove. Stir in vegan cheese shreds and mix until the cheese is melted and smooth.
  2. If you are using frozen butternut squash instead of the vegan cheese shreds, steam the squash in the microwave. Carefully add it to a blender and blend. Stir it into the sauce until it is fully incorporated.
  3. In a large bowl, mix together the cooked chicken, steamed broccoli and cheese sauce and stir to evenly coat distribute. Pour it into a casserole dish. Top with additional cheese shreds, gluten-free breadcrumbs, or almond meal if desired. Serve over rice.


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