Creamy Dairy-Free Chicken Casserole

This creamy dairy-free chicken casserole combines tender chicken and hearty vegetables in a rich, flavorful sauce made from coconut milk and nutritional yeast. Topped with a crunchy almond and breadcrumb mixture, this dish is both comforting and satisfying while adhering to dairy-free dietary requirements.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup broccoli florets
• 1 cup diced carrots
• 1 cup cooked quinoa
• 1 can (13.5 oz) coconut milk
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup sliced almonds
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, broccoli, carrots, cooked quinoa, coconut milk, nutritional yeast, olive oil, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly coated.
3. Transfer the mixture to a greased 9x13 inch baking dish, spreading it out evenly.
4. In a separate bowl, mix together the gluten-free breadcrumbs and sliced almonds. Sprinkle this mixture over the top of the casserole.
5. Bake in the preheated oven for 30-35 minutes, or until the casserole is hot and the topping is golden brown.
6. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley.