Low Sodium Dairy Free Chicken Casserole

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Tender chunks of chicken get seared until golden, then simmered with sweet carrots, celery, and onion in a rich, thyme-and-rosemary-scented sauce built from a light flour-thickened base of chicken broth and dairy free milk. Frozen peas fold in for a pop of color and sweetness, and the whole thing gets tucked under a crisp, golden layer of dairy free breadcrumbs before baking until bubbling at the edges. It's the kind of cozy, one-dish dinner that leans on real aromatics, herbs, and slow-cooked vegetables for flavor rather than a heavy hand with the shaker. A scatter of fresh parsley at the end brightens every spoonful. Because the seasoning here comes from thyme, rosemary, garlic, and black pepper doing the heavy lifting, this casserole is an easy, satisfying pick for anyone watching their sodium intake.

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Ingredients

6 servings

2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
3 tbsp olive oil, divided
1 medium yellow onion, diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced
3 cloves garlic, minced
1 tsp dried thyme
½ tsp dried rosemary
1 cup frozen peas

For the sauce

3 tbsp all-purpose flour
2 cups low-sodium chicken broth
1 cup dairy free milk

For the topping

1 cup dairy free breadcrumbs
2 tbsp olive oil

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Season the chicken pieces with salt and pepper.
2
Heat 1 tbsp of the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and cook, turning once, until golden on both sides and cooked through to 165°F (74°C) on an instant-read thermometer, about 6–8 minutes total. Transfer the chicken to a plate and set aside.

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