27+ Delicious Dairy-Free Chicken Casserole Recipes for Comforting Meals

Casseroles are the ultimate comfort food—hearty, satisfying, and perfect for feeding a crowd.

But when you’re following a dairy-free diet, finding a casserole that meets both your dietary needs and your cravings can be a challenge.

That’s where dairy-free chicken casseroles come in!

These dishes combine tender chicken with a variety of vegetables, grains, and dairy-free sauces to create delicious, creamy, and comforting meals without a drop of dairy.

Whether you’re dairy-free by choice, due to an allergy, or simply looking for lighter meals, you’ll find that these casseroles are as rich in flavor as they are in nutrition.

In this article, we’ve gathered 27+ mouth-watering dairy-free chicken casserole recipes that are perfect for your next family dinner or meal prep session.

From creamy coconut milk bases to vegetable-packed combinations, these recipes are sure to please everyone at the table—even those who don’t follow a dairy-free diet!

27+ Delicious Dairy-Free Chicken Casserole Recipes for Comforting Meals

Dairy-free chicken casseroles don’t have to be bland or lack the comfort that traditional casseroles bring.

By using alternatives like coconut milk, almond milk, or even homemade cashew cream, you can create the creamy texture and rich flavors you love without dairy.

Whether you’re looking for a dish with loads of veggies, a hearty grain base, or a crunchy topping, there’s something in this collection of 27+ recipes for everyone.

These casseroles are versatile enough for weeknight dinners, meal prepping, or even a cozy gathering with friends.

With such a wide variety of ingredients and flavor profiles, you can enjoy creamy, comforting meals that cater to your dietary needs while still delivering on taste.

Embrace these dairy-free chicken casseroles as a go-to option for delicious, healthy meals that everyone can enjoy!

Dairy-Free Chicken Alfredo Casserole

This creamy, dairy-free chicken Alfredo casserole is a comforting and indulgent dish that’s perfect for a family meal. It’s made with tender chicken, gluten-free pasta, and a rich, dairy-free Alfredo sauce that’s packed with flavor. With a blend of almond milk, nutritional yeast, and garlic, this casserole offers a luscious texture and a taste you’ll love without any dairy.

Ingredients

• 2 cups cooked chicken, shredded
• 12 oz gluten-free pasta (penne or rotini)
• 1 cup unsweetened almond milk
• 1/2 cup nutritional yeast
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 2 tbsp all-purpose flour (or gluten-free flour)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 cup dairy-free breadcrumbs (optional, for topping)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta according to package instructions, drain, and set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
4. Sprinkle the flour into the pan and stir to combine. Slowly pour in the almond milk while whisking to create a smooth sauce.
5. Stir in nutritional yeast, salt, pepper, onion powder, and garlic powder. Let it simmer for 3-4 minutes until the sauce thickens.
6. In a large mixing bowl, combine the cooked chicken, pasta, and sauce. Stir well to coat evenly.
7. Transfer the mixture to a greased casserole dish and top with dairy-free breadcrumbs (if using).
8. Bake for 25-30 minutes, until bubbly and golden on top.
9. Garnish with fresh parsley and serve.

This dairy-free chicken Alfredo casserole is a guilt-free version of the classic comfort food. The almond milk and nutritional yeast work together to create a creamy, cheesy-like sauce that pairs beautifully with the chicken and pasta. It’s a wonderful dish for anyone avoiding dairy, and even those who aren’t will enjoy it. The crispy breadcrumb topping adds a delightful crunch, making every bite a perfect balance of textures. Serve it up for dinner or at your next gathering, and watch it disappear in no time.

Dairy-Free Chicken and Vegetable Casserole

This dairy-free chicken and vegetable casserole is a wholesome, hearty dish that’s packed with lean protein and colorful vegetables. The casserole is topped with a crunchy, nutty topping made from gluten-free breadcrumbs and a blend of herbs, giving it the perfect balance of flavors. It’s an easy-to-make dinner that’s as satisfying as it is healthy.

Ingredients

• 2 cups cooked chicken, diced
• 1 cup carrots, diced
• 1 cup broccoli florets
• 1 cup frozen peas
• 1/2 cup dairy-free mayonnaise
• 1/4 cup unsweetened almond milk
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup chopped walnuts or pecans (optional for crunch)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Steam the carrots, broccoli, and peas until tender, about 5-7 minutes. Drain and set aside.
3. In a large mixing bowl, combine the cooked chicken, steamed vegetables, mayonnaise, almond milk, Dijon mustard, thyme, rosemary, salt, and pepper. Mix until evenly combined.
4. Transfer the mixture into a greased casserole dish.
5. In a small bowl, combine the gluten-free breadcrumbs and chopped walnuts or pecans (if using). Sprinkle the breadcrumb mixture over the top of the casserole.
6. Drizzle olive oil over the breadcrumbs for added crunch.
7. Bake for 25-30 minutes, until the topping is golden brown and crispy.
8. Let the casserole cool for 5 minutes before serving.

This chicken and vegetable casserole is a healthy, dairy-free alternative that’s still full of flavor and texture. The creamy base, made with dairy-free mayonnaise and almond milk, blends perfectly with the tender chicken and vibrant vegetables. The crunchy breadcrumb topping adds a wonderful contrast, and the optional nuts give it a delightful nuttiness. Whether you’re feeding a family or serving it to guests, this casserole will be a hit, providing everyone with a delicious and nutritious meal without any dairy.

Dairy-Free Chicken and Rice Casserole

This dairy-free chicken and rice casserole is a classic comfort food that’s lightened up without compromising on taste. The combination of seasoned chicken, fluffy rice, and a savory dairy-free sauce makes this dish incredibly satisfying. It’s a perfect meal for busy weeknights or when you want something easy to prepare but full of flavor.

Ingredients

• 2 cups cooked chicken, shredded
• 1 1/2 cups cooked white or brown rice
• 1 cup unsweetened coconut milk
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup vegetable broth
• 1 tbsp nutritional yeast
• 1/2 tsp dried parsley
• 1/4 tsp ground turmeric (optional for color)
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (optional for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
3. Add the coconut milk, vegetable broth, nutritional yeast, parsley, turmeric (if using), salt, and pepper. Stir to combine and let it simmer for 2-3 minutes.
4. In a large mixing bowl, combine the shredded chicken, cooked rice, and the coconut milk mixture. Stir well to combine.
5. Transfer the mixture into a greased casserole dish and spread it evenly.
6. Bake for 20-25 minutes, until heated through and slightly golden on top.
7. Garnish with fresh parsley before serving.

This dairy-free chicken and rice casserole is a perfect blend of creamy, comforting, and healthy ingredients. The coconut milk provides a silky, rich base, while the nutritional yeast adds a subtle cheesy flavor without the dairy. The turmeric offers a lovely golden color and additional depth of flavor, making this casserole both visually and tastefully appealing. It’s a great choice for anyone seeking a dairy-free alternative to traditional chicken and rice casseroles, and it’s sure to become a regular part of your meal rotation. Enjoy it with a simple side salad for a complete meal.

Dairy-Free Chicken and Sweet Potato Casserole

This dairy-free chicken and sweet potato casserole is a nutritious and flavorful one-dish meal that combines hearty chicken with the natural sweetness of roasted sweet potatoes. The addition of onions, garlic, and a blend of herbs makes this casserole incredibly savory. It’s a great option for meal prepping or for a wholesome dinner that everyone will love.

Ingredients

• 2 cups cooked chicken, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 red onion, sliced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 cup unsweetened coconut milk
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup chopped fresh spinach (optional)
• 1/4 cup pumpkin seeds (optional, for crunch)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large baking dish, toss the cubed sweet potatoes, red onion, and garlic with olive oil, paprika, garlic powder, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender and slightly browned.
3. While the sweet potatoes are roasting, heat the coconut milk in a small saucepan over medium heat. Stir in the thyme and rosemary and simmer for 3-4 minutes until fragrant.
4. Once the sweet potatoes are roasted, remove them from the oven and add the cooked chicken to the dish. Pour the coconut milk mixture over the chicken and vegetables.
5. Stir everything together gently to combine. If using, add the chopped spinach and mix.
6. Top with pumpkin seeds (if using) for added crunch and return to the oven for another 10 minutes to heat through.
7. Remove from the oven and let it cool for 5 minutes before serving.

This dairy-free chicken and sweet potato casserole is the perfect combination of savory, sweet, and satisfying. The roasted sweet potatoes give it a natural sweetness that pairs beautifully with the savory herbs and spices. The coconut milk adds a creamy texture, while the spinach gives it an extra nutritional boost. The addition of pumpkin seeds offers a delightful crunch on top, making every bite a tasty and balanced experience. This casserole is a great option for those looking for a comforting, healthy, and dairy-free meal that’s sure to please everyone at the table.

Dairy-Free Chicken Enchilada Casserole

This dairy-free chicken enchilada casserole is a bold and flavorful dish, packed with layers of tender chicken, corn tortillas, and a zesty enchilada sauce. The creamy texture comes from a combination of dairy-free sour cream and a savory blend of spices, creating a casserole that’s just as satisfying as the classic enchiladas but without any dairy. It’s a perfect crowd-pleaser for taco night or a family dinner.

Ingredients

• 3 cups cooked chicken, shredded
• 8 corn tortillas, cut into strips
• 1 can (15 oz) tomato sauce
• 1 can (4 oz) diced green chilies
• 1 tbsp olive oil
• 1 small onion, diced
• 1 tbsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional for heat)
• 1/2 cup dairy-free sour cream
• Salt and pepper to taste
• 1/4 cup cilantro, chopped (optional for garnish)
• 1/4 cup green onions, chopped (optional for garnish)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium skillet, heat olive oil over medium heat. Add the onion and sauté for 3-4 minutes until softened.
3. Add the chili powder, cumin, paprika, garlic powder, and cayenne pepper (if using) to the onions and stir for about 1 minute until fragrant.
4. Pour in the tomato sauce and diced green chilies, mixing everything together. Simmer for 5 minutes.
5. Remove from heat and stir in the dairy-free sour cream. Season with salt and pepper to taste.
6. In a greased 9×13-inch baking dish, layer the tortillas, followed by a layer of the chicken, then a layer of the sauce mixture. Repeat until all the ingredients are used, finishing with a top layer of sauce.
7. Cover the casserole with aluminum foil and bake for 25-30 minutes, until bubbly.
8. Remove the foil and bake for an additional 10 minutes to allow the top to crisp up.
9. Garnish with fresh cilantro and green onions before serving.

This dairy-free chicken enchilada casserole brings all the flavors of traditional enchiladas without the dairy. The layers of tender chicken, tangy enchilada sauce, and soft corn tortillas are perfectly balanced with the creamy dairy-free sour cream sauce. It’s a great make-ahead option, perfect for a busy weeknight or feeding a crowd. With the zesty flavors and hearty ingredients, this casserole is sure to be a hit with both dairy-free eaters and those who just love a good enchilada-inspired dish.

Dairy-Free Chicken and Broccoli Rice Casserole

This dairy-free chicken and broccoli rice casserole is an easy-to-make, wholesome meal that’s perfect for a weeknight dinner. With tender chicken, broccoli florets, and rice all baked together in a flavorful dairy-free sauce, it’s a satisfying dish that’s both comforting and nutritious. A great way to sneak in some veggies while enjoying a creamy, savory casserole.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups cooked rice (white or brown)
• 1 1/2 cups broccoli florets, steamed
• 1/2 cup unsweetened almond milk
• 1/2 cup vegetable broth
• 1 tbsp olive oil
• 1/4 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp onion powder
• Salt and pepper to taste
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a medium skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
3. Add the almond milk and vegetable broth to the skillet, followed by thyme, onion powder, salt, and pepper. Stir to combine and let it simmer for 2-3 minutes to meld the flavors.
4. In a large mixing bowl, combine the cooked chicken, rice, and steamed broccoli. Pour the sauce over the mixture and stir to coat evenly.
5. Transfer the mixture into a greased casserole dish and top with gluten-free breadcrumbs, if desired.
6. Bake for 20-25 minutes, until bubbly and golden on top.
7. Remove from the oven and let it cool for a few minutes before serving.

This dairy-free chicken and broccoli rice casserole is a delicious and comforting meal that’s both filling and nutritious. The almond milk and vegetable broth create a creamy texture, while the thyme and onion powder add savory depth. It’s an easy dish to prepare and makes for great leftovers. Whether served as a family dinner or part of a larger spread, this casserole will satisfy even the pickiest eaters. Plus, it’s a fantastic way to get in those essential veggies, making it a well-rounded, dairy-free meal that everyone will enjoy.

Dairy-Free Chicken and Spinach Casserole

This dairy-free chicken and spinach casserole is a flavorful and healthy dish that combines lean protein, vibrant spinach, and a creamy dairy-free sauce. The richness of the coconut milk adds a velvety texture, while the sautéed garlic and onions elevate the taste. It’s a wonderful option for anyone looking to enjoy a comforting meal that’s both satisfying and nutrient-packed, all without any dairy.

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups fresh spinach, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 cup unsweetened coconut milk
• 1/2 cup vegetable broth
• 1 tbsp olive oil
• 1/4 tsp ground nutmeg (optional, for depth of flavor)
• 1/2 tsp dried basil
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs (optional for topping)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened and fragrant.
3. Add the chopped spinach to the skillet and cook for 2-3 minutes, until wilted.
4. Stir in the coconut milk, vegetable broth, nutmeg, basil, salt, and pepper. Let the sauce simmer for 3-4 minutes, allowing the flavors to meld together.
5. In a large mixing bowl, combine the shredded chicken with the spinach mixture and stir until everything is well-coated.
6. Transfer the mixture to a greased casserole dish and spread it evenly.
7. If desired, top with gluten-free breadcrumbs for a crunchy topping.
8. Bake for 20-25 minutes, until bubbly and golden on top.
9. Garnish with fresh parsley before serving.

This dairy-free chicken and spinach casserole offers a wonderful balance of flavors and textures. The creamy coconut milk sauce perfectly complements the sautéed spinach, while the tender chicken adds a hearty protein element. The optional breadcrumb topping gives the dish a lovely crunch, making it a complete meal that’s sure to please. Whether you’re looking for a quick weeknight dinner or something to serve at a gathering, this casserole is easy to prepare, full of flavor, and completely dairy-free.

Dairy-Free Chicken and Mushroom Casserole

This dairy-free chicken and mushroom casserole is a rich, savory dish that combines tender chicken, earthy mushrooms, and a creamy, dairy-free sauce. The mushrooms provide a deep, umami flavor, while the coconut milk adds a smooth, velvety texture. It’s the perfect comfort food for those seeking a dairy-free alternative to classic casseroles, and it’s sure to satisfy everyone at the table.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups mushrooms, sliced (button or cremini)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 cup unsweetened coconut milk
• 1/2 cup vegetable broth
• 1 tbsp olive oil
• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs (optional for topping)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the onions and garlic, cooking for 3-4 minutes until softened.
3. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until they release their moisture and become tender.
4. Pour in the coconut milk and vegetable broth, then add the thyme, garlic powder, salt, and pepper. Let the mixture simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
5. In a large mixing bowl, combine the shredded chicken with the mushroom sauce and stir until well mixed.
6. Transfer the mixture into a greased casserole dish, spreading it evenly.
7. Top with gluten-free breadcrumbs for an added crunch, if desired.
8. Bake for 20-25 minutes, until the casserole is hot and bubbly and the breadcrumbs are golden.
9. Let it cool for a few minutes before serving.

This dairy-free chicken and mushroom casserole is a comforting and satisfying meal that brings together the rich, umami flavor of mushrooms with tender chicken in a creamy, dairy-free sauce. The coconut milk provides a silky smooth base, while the thyme and garlic add depth and aroma to the dish. The optional breadcrumbs add a delightful crunch on top, making each bite a perfect combination of textures. It’s an excellent choice for a cozy dinner that can easily be prepared in advance, making it a great option for busy nights or special occasions.

Dairy-Free Chicken and Cauliflower Rice Casserole

This dairy-free chicken and cauliflower rice casserole is a light yet filling dish that’s perfect for anyone following a low-carb or gluten-free diet. The cauliflower rice serves as a great base, offering a rice-like texture without the carbs, while the shredded chicken and creamy coconut milk sauce tie everything together. It’s a wholesome, satisfying casserole that’s full of flavor and completely dairy-free.

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups cauliflower rice (fresh or frozen)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup unsweetened coconut milk
• 1/4 cup vegetable broth
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (optional for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
3. Add the cauliflower rice to the skillet and cook for 5-6 minutes, stirring occasionally, until tender.
4. Stir in the coconut milk, vegetable broth, oregano, paprika, salt, and pepper. Let it simmer for 2-3 minutes until the sauce thickens slightly.
5. In a large mixing bowl, combine the shredded chicken and cauliflower rice mixture. Stir to combine.
6. Transfer the mixture into a greased casserole dish and spread it evenly.
7. Bake for 20-25 minutes, until bubbly and slightly golden on top.
8. Garnish with fresh parsley before serving.

This dairy-free chicken and cauliflower rice casserole is a fantastic low-carb alternative to traditional casseroles, offering all the flavor and comfort of the classic dish without the heavy carbs or dairy. The cauliflower rice provides a light, rice-like texture that pairs beautifully with the savory chicken and creamy coconut milk sauce. This casserole is perfect for those looking for a healthy, satisfying meal that’s quick to prepare and full of flavor. It’s ideal for anyone following a dairy-free or low-carb diet, and it’s a wonderful choice for a family dinner or meal prep for the week ahead.

Dairy-Free Chicken and Quinoa Casserole

This dairy-free chicken and quinoa casserole is a nutrient-packed meal that’s both filling and satisfying. The quinoa provides a complete protein source, while the chicken and vegetables add flavor and texture. A creamy, dairy-free sauce made with coconut milk ties everything together, creating a dish that’s perfect for a healthy dinner. It’s an excellent choice for anyone seeking a dairy-free, gluten-free, and high-protein meal.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup quinoa, cooked
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup unsweetened coconut milk
• 1/2 cup vegetable broth
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion, garlic, zucchini, and bell pepper. Cook for 5-7 minutes, until the vegetables are softened.
3. Stir in the coconut milk, vegetable broth, oregano, garlic powder, salt, and pepper. Let the mixture simmer for 2-3 minutes to blend the flavors.
4. In a large mixing bowl, combine the shredded chicken, cooked quinoa, and vegetable mixture. Stir to coat everything evenly with the sauce.
5. Transfer the mixture to a greased casserole dish, spreading it evenly.
6. Bake for 20-25 minutes, until the casserole is hot and bubbly.
7. Garnish with fresh parsley before serving.

This dairy-free chicken and quinoa casserole is a great way to enjoy a healthy, balanced meal without dairy. The quinoa serves as a high-protein base that pairs beautifully with the tender chicken and sautéed vegetables. The coconut milk sauce adds a creamy texture without the need for dairy, while the seasoning gives the casserole a rich, savory flavor. It’s perfect for meal prepping or for a cozy family dinner, and it’s a great option for those on gluten-free or dairy-free diets. Quick, easy, and packed with nutrition, this casserole is sure to become a family favorite.

Dairy-Free Chicken and Artichoke Casserole

This dairy-free chicken and artichoke casserole combines tender chicken, earthy artichokes, and a creamy, dairy-free sauce that’s rich and flavorful. The artichokes add a unique, slightly tangy flavor that pairs wonderfully with the savory chicken. This casserole is an excellent choice for a dinner party or family meal, offering a comforting yet refined dish that everyone can enjoy.

Ingredients

• 2 cups cooked chicken, shredded
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup unsweetened coconut milk
• 1/4 cup vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp onion powder
• 1/4 tsp ground black pepper
• 1/2 cup gluten-free breadcrumbs (optional for topping)
• Fresh parsley, chopped (optional for garnish)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 4-5 minutes, until softened.
3. Stir in the chopped artichoke hearts and cook for an additional 3-4 minutes to allow the flavors to blend.
4. Pour in the coconut milk, vegetable broth, thyme, onion powder, and pepper. Stir to combine, letting the sauce simmer for 3-4 minutes.
5. In a large mixing bowl, combine the shredded chicken with the artichoke mixture, stirring until evenly coated with the sauce.
6. Transfer the mixture to a greased casserole dish. Top with gluten-free breadcrumbs for a crunchy topping, if desired.
7. Bake for 20-25 minutes, until the casserole is hot and golden on top.
8. Garnish with fresh parsley before serving.

This dairy-free chicken and artichoke casserole is an elegant yet easy-to-make dish that will impress your guests or family. The combination of artichokes and chicken creates a deliciously savory flavor, while the coconut milk sauce brings a creamy texture without any dairy. The optional breadcrumb topping adds a nice crunch, making this casserole a perfect blend of creamy, savory, and crispy elements. Ideal for special occasions or a weeknight dinner, this casserole is a tasty and nutritious option that anyone can enjoy.

Dairy-Free Chicken and Butternut Squash Casserole

This dairy-free chicken and butternut squash casserole is a vibrant and flavorful dish that blends the sweetness of roasted butternut squash with savory chicken and a creamy, coconut-based sauce. The butternut squash provides a wonderful natural sweetness and pairs perfectly with the savory flavors of garlic, thyme, and rosemary. This casserole is an excellent option for autumn meals and makes a comforting dinner for the whole family.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups butternut squash, peeled and cubed
• 1/2 cup unsweetened coconut milk
• 1/2 cup vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 1/2 cup chopped fresh spinach (optional)
• 1/4 cup chopped pecans (optional, for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large baking dish, toss the cubed butternut squash with olive oil, salt, pepper, thyme, and rosemary. Roast for 25-30 minutes, until tender and slightly caramelized.
3. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 4-5 minutes until softened.
4. Stir in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
5. Once the squash is roasted, add the cooked chicken and sautéed onion-garlic mixture to the baking dish. Stir gently to combine.
6. If using spinach, fold it in now for added nutrition.
7. Return the casserole to the oven for an additional 10 minutes to heat through.
8. Garnish with chopped pecans before serving.

This dairy-free chicken and butternut squash casserole is a wonderful fall-inspired dish, combining the rich flavors of roasted butternut squash with the savory taste of chicken. The creamy coconut milk sauce ties everything together, while the fresh spinach adds a pop of color and extra nutrition. The optional pecan topping provides a delightful crunch and depth of flavor, making every bite satisfying. This casserole is perfect for cozy nights or holiday gatherings and is sure to impress anyone looking for a hearty, dairy-free meal. Whether you’re a fan of comfort food or simply seeking a healthy dinner option, this casserole delivers in both taste and nutrition.

Dairy-Free Chicken and Sweet Potato Casserole

This dairy-free chicken and sweet potato casserole is a wholesome and hearty dish that combines tender chicken with the natural sweetness of roasted sweet potatoes. The creamy coconut milk sauce adds a smooth texture without dairy, while a hint of cinnamon and nutmeg complements the flavors perfectly. Packed with protein, vitamins, and fiber, this casserole is ideal for a nourishing, comforting meal that’s full of flavor.

Ingredients

• 2 cups cooked chicken, shredded
• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup unsweetened coconut milk
• 1/2 cup vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1/4 cup chopped cilantro (optional for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large baking dish, toss the cubed sweet potatoes with olive oil, cinnamon, nutmeg, salt, and pepper. Roast for 25-30 minutes, until tender and slightly caramelized.
3. While the sweet potatoes are roasting, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 4-5 minutes until softened and fragrant.
4. Stir in the coconut milk and vegetable broth, allowing the mixture to simmer for 3-4 minutes to combine.
5. Once the sweet potatoes are roasted, add the cooked chicken and onion-coconut milk mixture to the baking dish. Gently stir to combine.
6. Return the casserole to the oven and bake for an additional 10-15 minutes until bubbly.
7. Garnish with fresh cilantro before serving.

This dairy-free chicken and sweet potato casserole is a delicious combination of savory and sweet flavors, with a creamy texture that’s entirely dairy-free. The roasted sweet potatoes add a natural sweetness that pairs beautifully with the tender chicken and coconut milk sauce. It’s a healthy and filling dish that’s packed with nutrients, making it perfect for a balanced family dinner. The optional cilantro garnish provides a fresh, zesty touch that elevates the overall flavor. Whether for a weeknight meal or a special occasion, this casserole is sure to be a hit at the table.

Dairy-Free Chicken and Broccoli Casserole

This dairy-free chicken and broccoli casserole is a classic comfort food dish that’s simple to prepare and incredibly satisfying. The chicken is paired with steamed broccoli in a creamy, dairy-free sauce made with coconut milk. The casserole is then topped with a light, golden breadcrumb crust for a perfect contrast in texture. This dish is an easy and healthy way to enjoy a familiar favorite without dairy.

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups broccoli florets (steamed or blanched)
• 1/2 cup unsweetened coconut milk
• 1/4 cup vegetable broth
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs (optional for topping)
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for 4-5 minutes until softened.
3. Stir in the coconut milk and vegetable broth, and bring to a gentle simmer. Season with onion powder, garlic powder, salt, and pepper. Let the sauce simmer for 2-3 minutes to thicken slightly.
4. In a large mixing bowl, combine the cooked chicken and steamed broccoli. Pour the coconut milk sauce over the chicken and broccoli, stirring to coat evenly.
5. Transfer the mixture into a greased casserole dish. If using, top with gluten-free breadcrumbs for a crunchy topping.
6. Bake for 20-25 minutes, until the casserole is hot and the breadcrumbs are golden.
7. Garnish with fresh parsley before serving.

This dairy-free chicken and broccoli casserole is a quick and easy way to enjoy a classic comfort dish without the dairy. The creamy coconut milk sauce binds the chicken and broccoli together, creating a rich and satisfying dish. The golden breadcrumbs add a perfect crunch to the casserole, while the fresh parsley provides a vibrant finishing touch. Ideal for busy weeknights or meal prepping for the week, this casserole is sure to be a family favorite. You can enjoy all the comfort of a creamy casserole, but with the peace of mind that it’s completely dairy-free.

Dairy-Free Chicken and Pea Casserole

This dairy-free chicken and pea casserole is a creamy and delicious meal that combines tender chicken, sweet peas, and a rich coconut milk sauce. The peas add a burst of freshness, while the creamy sauce makes every bite satisfying and comforting. It’s a great way to enjoy a dairy-free casserole without sacrificing flavor or texture, and it can be made in no time for a busy weeknight dinner.

Ingredients

• 2 cups cooked chicken, shredded
• 1 1/2 cups frozen peas
• 1/2 cup unsweetened coconut milk
• 1/4 cup vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs (optional for topping)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 4-5 minutes until softened.
3. Stir in the coconut milk, vegetable broth, dried thyme, salt, and pepper. Let the mixture simmer for 2-3 minutes.
4. Add the shredded chicken and peas to the skillet, mixing until everything is well-coated with the sauce.
5. Transfer the mixture into a greased casserole dish, spreading it evenly.
6. Top with gluten-free breadcrumbs for an added crunch, if desired.
7. Bake for 20-25 minutes, until hot and bubbly with a golden top.
8. Serve warm.

This dairy-free chicken and pea casserole is a simple yet satisfying dish that brings together the sweetness of peas and the heartiness of chicken in a creamy, coconut milk-based sauce. The peas add a nice pop of color and texture, while the breadcrumbs offer a perfect crispy topping. It’s an ideal dish for busy nights, as it’s quick to prepare and easy to customize. Whether you’re feeding a crowd or just looking for a wholesome, dairy-free meal, this casserole is a delicious and nutritious choice that everyone will enjoy.

Dairy-Free Chicken and Spinach Casserole

This dairy-free chicken and spinach casserole is a flavorful, nutrient-dense dish that combines the earthy taste of spinach with the savory goodness of chicken. The creamy coconut milk sauce adds a smooth texture without any dairy, and the blend of garlic and herbs enhances the overall flavor. This casserole is a great way to enjoy a wholesome meal that’s easy to make and perfect for a family dinner or meal prep.

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups fresh spinach, chopped
• 1/2 cup unsweetened coconut milk
• 1/2 cup vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp ground black pepper
• Salt to taste
• 1/2 cup gluten-free breadcrumbs (optional for topping)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until fragrant and softened.
3. Add the spinach to the skillet and cook for 2-3 minutes, until wilted.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Add the oregano, pepper, and salt, and simmer for 3-4 minutes to allow the sauce to thicken slightly.
5. In a large mixing bowl, combine the shredded chicken with the spinach mixture, ensuring it is well coated with the sauce.
6. Transfer the mixture into a greased casserole dish.
7. If desired, top with gluten-free breadcrumbs for a crunchy topping.
8. Bake for 20-25 minutes, until hot and bubbly.
9. Serve warm and enjoy.

This dairy-free chicken and spinach casserole is a quick, nutritious, and satisfying meal that’s full of flavor. The creamy coconut milk sauce brings a smooth and comforting texture, while the spinach provides a boost of vitamins and minerals. This dish is great for meal prepping or serving as a weeknight dinner, and it can be easily modified by adding other vegetables like mushrooms or bell peppers. With its perfect balance of savory chicken, creamy sauce, and hearty greens, this casserole is a healthy, dairy-free comfort food everyone will love.

Dairy-Free Chicken and Cauliflower Casserole

This dairy-free chicken and cauliflower casserole is a deliciously creamy dish with a base of cauliflower, offering a light and healthy alternative to traditional creamy casseroles. The cauliflower blends into a rich, dairy-free sauce made with coconut milk, while the chicken adds a savory protein-packed element. It’s the perfect combination of comforting and healthy, making it ideal for a low-carb, dairy-free meal.

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups cauliflower florets (steamed or roasted)
• 1/2 cup unsweetened coconut milk
• 1/4 cup vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Steam or roast the cauliflower florets until tender, about 15-20 minutes.
3. While the cauliflower is cooking, heat olive oil in a skillet over medium heat. Add the onion and garlic, and sauté for 4-5 minutes, until softened.
4. Add the coconut milk, vegetable broth, turmeric, cumin, salt, and pepper to the skillet. Stir and let the sauce simmer for 2-3 minutes.
5. Once the cauliflower is cooked, mash it lightly with a fork or potato masher to break it down into smaller pieces.
6. Combine the shredded chicken with the cauliflower and sauce mixture, mixing thoroughly.
7. Transfer the mixture to a greased casserole dish and top with gluten-free breadcrumbs, if using.
8. Bake for 20-25 minutes, until the casserole is hot and the top is golden.
9. Garnish with chopped cilantro before serving.

This dairy-free chicken and cauliflower casserole is an excellent option for those seeking a lower-carb, nutritious alternative to traditional creamy casseroles. The cauliflower acts as a great base, offering a naturally creamy texture that pairs beautifully with the rich coconut milk sauce. The blend of turmeric and cumin adds a warm, savory flavor to the dish, while the chicken provides the protein needed to make it a complete meal. This casserole is an ideal choice for a comforting dinner that is both light and satisfying.

Dairy-Free Chicken and Mushroom Casserole

This dairy-free chicken and mushroom casserole is a comforting and savory dish made with tender chicken, earthy mushrooms, and a creamy coconut milk-based sauce. The mushrooms add depth of flavor, while the coconut milk creates a smooth, rich texture without any dairy. This casserole is perfect for mushroom lovers and anyone looking for a hearty, dairy-free meal that’s easy to prepare and delicious to enjoy.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups mushrooms, sliced (such as cremini or white button)
• 1/2 cup unsweetened coconut milk
• 1/4 cup vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
3. Add the mushrooms to the skillet and cook for an additional 5-6 minutes, until the mushrooms release their moisture and become tender.
4. Stir in the coconut milk, vegetable broth, thyme, salt, and pepper. Let the mixture simmer for 3-4 minutes to thicken.
5. Add the shredded chicken to the skillet and stir to combine with the sauce and mushrooms.
6. Transfer the mixture to a greased casserole dish and top with gluten-free breadcrumbs, if desired.
7. Bake for 20-25 minutes, until the casserole is hot and golden on top.
8. Garnish with fresh parsley before serving.

Dairy-Free Chicken and Rice Casserole

This dairy-free chicken and rice casserole is a simple yet flavorful meal that combines juicy chicken, fluffy rice, and a creamy coconut milk sauce. It’s an easy, one-dish recipe perfect for a busy weeknight dinner or meal prepping for the week. The coconut milk adds a subtle richness without any dairy, while the vegetables bring color and flavor to the dish. This casserole is both comforting and satisfying, making it a family favorite.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups cooked rice (white or brown)
• 1/2 cup unsweetened coconut milk
• 1/2 cup vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup frozen peas
• 1/2 cup corn kernels
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Add the coconut milk, vegetable broth, thyme, salt, and pepper to the skillet, stirring to combine. Simmer for 2-3 minutes.
4. In a large bowl, combine the shredded chicken, cooked rice, peas, corn, and the coconut milk sauce, mixing well.
5. Transfer the mixture to a greased casserole dish and top with gluten-free breadcrumbs if desired.
6. Bake for 20-25 minutes until hot and the top is golden brown.
7. Serve warm.

This dairy-free chicken and rice casserole is a complete and comforting meal in one dish. The coconut milk gives the casserole a rich, creamy texture without the need for dairy, while the peas and corn add both color and sweetness. This easy-to-make casserole is perfect for feeding a crowd or meal prepping for the week, and it can be customized with your favorite vegetables or seasonings. It’s a wholesome, satisfying dish that everyone will enjoy.

Dairy-Free Chicken and Zucchini Casserole

This dairy-free chicken and zucchini casserole is a light yet filling dish that brings together tender chicken and thinly sliced zucchini in a creamy coconut milk sauce. It’s a great way to use fresh summer zucchini or incorporate more vegetables into your meals. The dish is topped with a crispy, golden breadcrumb crust that provides a satisfying crunch, making it a delicious option for both lunch and dinner.

Ingredients

• 2 cups cooked chicken, shredded
• 2 medium zucchinis, thinly sliced
• 1/2 cup unsweetened coconut milk
• 1/4 cup vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
3. Stir in the coconut milk, vegetable broth, basil, oregano, salt, and pepper. Let it simmer for 2-3 minutes.
4. In a large mixing bowl, combine the shredded chicken, sliced zucchini, and coconut milk mixture, stirring gently to coat.
5. Transfer the mixture into a greased casserole dish and top with gluten-free breadcrumbs, if using.
6. Bake for 20-25 minutes until the casserole is hot and bubbly, and the breadcrumbs are golden and crispy.
7. Serve warm.

This dairy-free chicken and zucchini casserole is a fantastic light yet satisfying dish. The zucchini brings a fresh, tender texture that pairs wonderfully with the juicy chicken and coconut milk sauce. The optional breadcrumb topping adds a delightful crunch that contrasts nicely with the creamy filling. It’s a versatile recipe that can be easily customized by adding other vegetables like bell peppers or mushrooms. Perfect for a healthy dinner or to prepare ahead for meal prep, this casserole is sure to become a favorite in your dairy-free recipe collection.

Dairy-Free Chicken and Butternut Squash Casserole

This dairy-free chicken and butternut squash casserole is a fall-inspired dish that combines the natural sweetness of roasted butternut squash with savory chicken in a creamy coconut milk sauce. The subtle hint of cinnamon and nutmeg adds warmth and depth of flavor, making it the perfect comforting meal for chilly evenings. This casserole is packed with nutrients and is sure to satisfy your cravings for a hearty, dairy-free dinner.

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups butternut squash, peeled and cubed
• 1/2 cup unsweetened coconut milk
• 1/4 cup vegetable broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1/4 cup chopped fresh sage (optional for garnish)
• 1/4 cup gluten-free breadcrumbs (optional for topping)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Toss the butternut squash cubes in olive oil, cinnamon, nutmeg, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes until tender.
3. While the squash is roasting, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
4. Stir in the coconut milk and vegetable broth, letting it simmer for 2-3 minutes.
5. Once the squash is roasted, combine it with the shredded chicken and coconut milk sauce in a large bowl. Stir gently to combine.
6. Transfer the mixture to a greased casserole dish and top with gluten-free breadcrumbs, if desired.
7. Bake for 20-25 minutes, until the casserole is bubbly and the top is golden.
8. Garnish with fresh sage before serving.

This dairy-free chicken and butternut squash casserole is a perfect fall dish, offering a comforting mix of savory and sweet flavors. The roasted butternut squash adds a rich, creamy texture without the need for dairy, while the coconut milk sauce ties everything together. The warm spices of cinnamon and nutmeg bring an extra layer of flavor, making this casserole the ultimate cozy meal. Whether you’re enjoying it for a weeknight dinner or serving it at a gathering, this dish is sure to please everyone at the table with its wholesome, dairy-free ingredients.

Note: More recipes are coming soon!