Vegetarian Dairy Free Chicken Casserole

Total time1 hr 10 min

Prep time20 min

Cook time50 min

4.8

(11)

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Ingredients

6 servings

2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
Chef's tip
Choose 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 tip
Use 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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