Gluten Free Dairy Free Chicken Casserole

Total time1 hr 10 min

Prep time20 min

Cook time50 min

Gluten Free Dairy Free Chicken Casserole

Tender chunks of chicken breast get seared until golden, then simmered with sweet carrots, celery, and onion in a rich, herby broth built on thyme and rosemary. A splash of dairy free milk whisked into that broth creates a velvety, comforting sauce that clings to every bite, while frozen peas add a pop of color and freshness. The whole thing gets finished under a crisp, deeply golden crust that bakes up crunchy against the creamy filling beneath. Fresh parsley scattered on top right before serving adds a bright, herbaceous finish. It's a cozy, one-skillet dinner that reheats beautifully, making it an easy weeknight staple. This casserole is a great fit for a gluten free table, delivering all the classic comfort-food texture without any compromise on flavor.

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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
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
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups low-sodium chicken broth
1 cup dairy free milk

For the topping

1 cup dairy free breadcrumbs
Chef's tip
Panko flakes are larger and crispier than regular bread crumbs. Use the same amount for breading or crunchy toppings; crush it slightly first if the recipe needs fine crumbs for binding.
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!