Tuesday, April 30, 2013

Chicken Casserole (Dairy and Gluten/Grain Free)

As a child my mom used to make a chicken casserole that I loved.  I have actually never made one on my own but have had a several cravings.  For this casserole, I decided to use coconut cream and broth as the sauce base.  The nutritional yeast added a nice "cheesy" flavour.  Depending on your size/amounts of vegetables you may want to place around with the amount of cream or broth.
Hope you enjoy this as much as we did.
  • 2 cloves minced garlic
  • 1 chopped onion
  • 2 teaspoons olive oil
  • 1/2 cup coconut milk (or more)
  • 1/4 cup chicken or vegetable broth
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup nutritional yeast
  • 3 cups diced chicken breasts 
  • 1/2 chopped cauliflower into bite size pieces
  • 1 diced zuchinni in bite size pieces
  • 2 diced carrots in bite size pieces
  • shredded Daiya cheese (optional)

  1. Preheat oven to 350 F.
  2. In a medium size sauce pan, fry the onion in olive oil until soft.  Add the garlic, cayenne pepper and paprika, fry for another minute. Remove from heat and add coconut milk, broth, salt, and nutritional yeast.
  3. In a 9x13 baking dish add chicken, cauliflower, carrots and zuchinni.  Poor coconut cream mixture over chicken and vegetables.  Stir to fully coat.  Add cheese if preferred on top or mix in between.
  4. Bake 350 for 50-55 minutes or until vegetables are tender.


  1. Where can you buy coconut cream? I've looked at Whole Foods and the health food section at my grocer's. Or, is it something you make from coconut milk?

    1. Signora Anna, good question I often call coconut milk from a can cream, so totally my error. Coconut milk is what I meant and have since changed the ingredient list. Thanks for the heads up. You can actually by coconut cream it is harder to find and very thick. Often used to make icings. You can actually make your own as well I just haven't done that yet.

  2. This also appears to be sugar free, yes?

    1. Yes it is, I don't often write sugar free on my entrées, I suppose I just assume they should be sugar free. But perhaps some entrées do contain sugar (just not on this site ;)

  3. I'm assuming the chicken should already be cooked? Is grilled chicken fine?

  4. For coconut milk is it the one in the can that is used commonly in Thai recipes or coconut milk from a carton that people drink as a milk alternative? Thanks!