Dinner, Recipe Box

Chicken and Brocolli Casserole (Dairy-Free)

Scrolling through Pinterest for easy dinner ideas is not easy when trying to avoid dairy. With pictures of golden cheesy casseroles and creamy alfredo with pasta, it really makes you crave for dairy back in your life! Back before our allergy situation with my three-year-old, my go-to for a quick and easy dinner was a yummy, cheesy casserole of some sorts.  All I had to do was throw it in the oven and I knew everyone was going to like it because, well, CHEESE! Who doesn’t love cheese?! It’s just like bacon, it makes everything taste better.

Well, now we are a cheeseless house. With a three-year-old allergic to dairy, I had to get creative. One night, craving the cheesy, creamy deliciousness of a homemade casserole, I knew I had to experiment and create something that at least came close to it. I had some roasted chicken left over from the night before, so I scrounged up other ingredients I had available in the fridge and pantry, and oh my goodness! This casserole turned out so delicious! There almost wasn’t enough left for daddy when he got home! The boys loved and devoured this.

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Now, I’m not going to sit here and tell you it was comparable to a casserole with creamy, cheesy goodness because it wasn’t. But….it was still really good, and for not being able to use cheese, it came close.

For the main ingredients, I used roasted chicken we had left over from the night before, turkey bacon, broccoli, onion, garlic, and brown rice vegetable pasta. To give this casserole the creamy, cheesy feel, I used nutritional yeast, coconut cream, and eggs. For added flavor, garlic and onion powder, italian seasoning, parsley, salt, and pepper.

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Chicken and Broccoli Casserole (Dairy-Free)

  • Servings: 6-8
  • Difficulty: medium
  • Print

Ingredients:

  • 3 cups of cooked chicken
  • 6 pieces of cooked, chopped turkey bacon (you could aslo use regular)
  • 2 crowns of brocolli, roughly chopped
  • 1/2 lb of pasta, cooked (half a bag or box)
  • 1/2 medium onion
  • 2 cloves garlic
  • 1 cup chicken stock
  • 1/4 cup Nutritional Yeast
  • 1/2 cup Thai Kitchen Coconut Cream
  • 1 tablespoon italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 eggs whisked and tempered
  • 1 tbsp parsley

Instructions:

Preheat the oven to 400 degrees farenheit. Combine chicken, bacon and broccoli into 9×13 pan (I used glass). Place med pot on medium high heat. Saute garlic and onion until translucent. Pour in chicken stock, coconut cream, nutritional yeast, onion and garlic powder, salt and pepper, and parsley. Give a good stir. Let simmer for about five minutes, then turn off the heat. In the meantime, crack two room temperature eggs in a bowl and whisk. Spoon a few tablespoons of the warm sauce into the eggs to temper, then slowly whisk the eggs into the sauce (*see note). Pour sauce mixture over the chicken, broccoli, pasta and bacon. Stir to combine all the ingredients. Place in oven for about 40 minutes.

*To temper eggs means to slowly bring the temperature of the eggs up without scrambling. This step is need because if you just combined the two mixtures you would end up with scrambled eggs in your sauce.

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