Go Back
top down shot of a dairy free chicken broccoli casserole being served

Dairy Free Chicken Broccoli Casserole

Chef Markus Mueller
A simple pasta dish perfect for weeknights, this tasty chicken broccoli casserole is easily made in an hour and is dairy-free to boot!
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Entree
Cuisine Canadian
Servings 8 servings
Calories 542.1 kcal


  • 450 grams Rotini uncooked
  • 3 each chicken breasts diced
  • 150 grams bacon small diced
  • 2 cups broccoli cut into florets
  • 1/2 each Spanish onion small diced
  • 4 cloves garlic minced
  • 227 grams Dairy-Free Mozzarella Shreds I used Earth Island brand, but any brand will do
  • 2 14 oz cans Coconut Milk


  • Bring a large pot of water to boil on the stove and cook the rotini until al dante, about 7 minutes. Strain and set the pasta aside once done.
  • While the pasta cooks, cut the broccoli florets then mince the onion and garlic. Set the vegetables aside and first small dice the bacon before cutting the raw chicken into bite-sized pieces.
  • Pre-heat the oven to 375F, then saute the bacon in a pan, and cook it until it has barely started to brown and is about half cooked. Add the chopped chicken to the pan and continue cooking until the chicken is cooked and starts to brown. Add the onion, and garlic to the pan, and cook for 2-3 minutes. Add the broccoli florets and 2 cans of coconut milk to the pan. Stir to loosen any bits of bacon or chicken that may be stuck to the pan.
  • Bring the pan with the chicken, broccoli, and coconut milk to a boil. Once it boils, combine the cooked noodles, and the casserole filling in a casserole dish. Mix it well to evenly distribute the chicken and broccoli. Top with dairy-free mozzarella shreds and bake in the oven for about 45 minutes or until golden brown.
Keyword dairy free casserole