Pescatarian Dairy Free Chicken Casserole
Total time1 hr 10 min
Prep time20 min
Cook time50 min
4.8(11)
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Learn more →Ingredients
6 servings
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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