Dairy Free Chicken Casserole

Total time1 hr 10 min

Prep time20 min

Cook time50 min

4.8

(11)

Chicken casserole is the kind of meal that feels like a hug on a plate — hearty, golden-topped, and deeply satisfying after a long day. The creamy filling comes together with a simple flour-thickened sauce built from chicken broth and dairy free milk, so you get that rich, velvety texture without a drop of cream or butter. Tender chunks of seared chicken, sweet carrots, celery, and peas are folded into every bite, seasoned with thyme and rosemary for that classic, comforting aroma. The olive-oil-tossed breadcrumb topping bakes up beautifully crisp and golden, giving you that satisfying crunch that makes a casserole feel truly complete. It's the kind of dish that's easy to pull off on a weeknight but impressive enough to set on the table for company — and it serves six, so there's plenty to go around. A scatter of fresh parsley at the end adds a little brightness that ties the whole thing together.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
½ tsp salt
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
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!