Dairy Free Chicken Casserole Recipes Recipes Recipe For Shrimp

DAIRY-FREE GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut green beans in half. Mix beans with soup in a casserole dish. Add chicken broth, 1 cup french-fried onions, and pepper.
• Bake in the preheated oven until beans are tender, about 20 minutes. Top with remaining onions and bake for 5 minutes more.

DAIRY FREE CHICKEN CASSEROLE

Steps:

• In large skillet bring 2 tbsp oil and 2 tbsp water to a light simmer.
• Add flour slowly and blend until smooth.
• Add thyme, onion powder, garlic powder.
• Slowly add 2 cups of water and bouillon then continue blend until its a smooth consistency.
• Add cooked chicken and stir.
• Lightly grease a casserole dish and layer rice in bottom.
• Layer peas and carrots onto rice.
• Carefully pour chicken mixture over vegetables.
• Dust bread crumbs over the casserole.
• Bake in a 400°F oven for 25 to 35 minutes.
• Enjoy with a fresh salad.

DAIRY-FREE SKILLET TUNA CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic and saute until onion is slightly translucent, about 2 minutes. Add broth and flour to the skillet and quickly stir for a minute with a whisk.
• Add 1 cup soy milk and whisk, continuing to blend in the flour. Add remaining soy milk and continually stir until the mixture thickens and bubbles. Add tuna to the skillet, then stir in peas and broccoli; cook until heated through, 5 to 7 minutes.
• Drain pasta and add to the skillet; mix well. Season with salt and pepper. Serve warm.

DAIRY-FREE CREAMY CHICKEN THIGHS AND MUSHROOMS

Steps:

• Place bacon in a large, oven-proof skillet and cook over medium-high heat, turning occasionally, until all the fat is rendered and the bacon is crispy and evenly browned, about 10 minutes. Remove bacon from the skillet and set aside. Drain bacon slices on paper towels. Carefully pour out all the fat, except for 2 tablespoons.
• Preheat oven to 375 degrees F (190 degrees C).
• Pat chicken thighs dry, and lightly sprinkle both sides with salt and pepper to taste.
• Add seasoned chicken thighs in a single layer into the same skillet and sprinkle with Italian seasoning blend. Cook over medium-high heat until brown, about 3 minutes per side. Remove to a plate and keep warm.
• Add sliced mushrooms to the skillet and cook until they are soft. Stir in garlic and cook until fragrant, about 1 minute.
• Pour in almond milk, and adjust seasonings, if necessary. Return chicken thighs to the skillet, nestling them in and partially covering with the sauce.
• Place in the preheated oven and bake, uncovered, until internal temperature of chicken is 165 degrees F (74 degrees C), about 20 minutes.
• Combine cornstarch and cold water in a small bowl, stirring quickly, until all the lumps are gone. Stir into the sauce while it is still hot and allow the sauce to thicken slightly.
• Transfer chicken and sauce to a serving dish, crumble reserved bacon over all, and sprinkle with parsley.