A classic chicken and rice casserole has always been one of my favorite comfort meals for busy weeknights.

When I stopped eating dairy, I missed that rich and creamy cheese sauce that brings the whole dish together.

That is why I created this dairy free cheesy chicken broccoli rice casserole, and it tastes just like the traditional version.

You get tender chicken, rice, crisp broccoli, and a golden breadcrumb topping all baked into one comforting pan.

It is simple to make and completely dairy free, so you can enjoy a hearty dinner without any stomach trouble later.

Why This Recipe Is a Keeper

True Comfort Food – It delivers all the warm, creamy goodness of a classic casserole without using any real dairy products.

Rich Cheese Flavor – Nutritional yeast, Dijon mustard, and dairy free cheddar create an amazingly deep, savory, and cheesy sauce.

Crispy Panko Topping – Olive oil and breadcrumbs toast up in the oven to give every creamy bite a wonderful crunch.

Never Mushy – Blanching the broccoli first keeps it tender, bright green, and firm instead of turning soggy while baking.

Here’s What You’ll Need

For the Cheese Sauce

4 tbsp Dairy Free Butter
1 Small Yellow Onion, Diced
2 Garlic Cloves, Minced
1/3 cup All Purpose Flour
2 cups Chicken Broth
1 1/4 cups Unsweetened Plain Oat Milk
3 tbsp Nutritional Yeast
1 tsp Dijon Mustard
1/2 tsp Smoked Paprika
1 tsp Salt
1/2 tsp Black Pepper
1 1/2 cups Dairy Free Cheddar Shreds, Divided

For the Casserole

4 cups Broccoli Florets
3 cups Cooked Long Grain White Rice
3 cups Cooked Chicken, Shredded
1/2 cup Panko Breadcrumbs
1 tbsp Olive Oil

How to Make It

Step 1

Preheat the oven to 375°F and grease a 9×13 baking dish.

Step 2

Blanch the broccoli florets in boiling salted water for 2 minutes, then drain well. They should still be bright green and crisp.

Step 3

Melt the dairy free butter in a large saucepan over medium heat and cook the onion for 4 minutes until soft. Add the garlic for 30 seconds, then stir in the flour and cook for 1 minute.

Step 4

Slowly whisk in the chicken broth and oat milk and simmer for 3-4 minutes until thickened. Remove from heat and stir in the nutritional yeast, Dijon mustard, smoked paprika, salt, pepper, and 1 cup of the dairy free cheddar until melted.

Step 5

Fold the rice, chicken, and broccoli into the cheese sauce and spread the mixture evenly into the baking dish.

Step 6

Sprinkle the remaining cheddar over the top. Toss the panko with the olive oil and scatter it over the cheese.

Step 7

Bake for 25 minutes until bubbling and golden on top. Let it rest for 5 minutes before serving.

Recipe Tips

Dry the Blanched Broccoli Completely

From my experience, wet broccoli is the main reason a casserole turns watery. After you drain the florets, spread them out on a clean kitchen towel and gently pat them dry.

Getting rid of that extra moisture keeps your cheese sauce thick and creamy instead of thin and runny in the baking dish.

Double Check Your Oat Milk Label

I recommend checking the carton to make sure your oat milk is both unsweetened and plain. Do not use cartons labeled original, because many brands add small amounts of cane sugar or vanilla to them.

Even a tiny bit of sweetness will stand out in a bad way against the garlic, cheddar, and mustard.

Melt the Cheese off the Stove

Dairy-free cheese behaves differently than regular dairy cheese when it gets warm. If you leave the pan over the burner while adding the shreds, the sauce can separate and turn oily.

I’ve found that taking the pot completely off the hot burner before stirring in the cheddar gives you a silky, perfectly smooth texture.

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