Ultimate Dairy-Free Swiss Chicken Casserole: Creamy, Cheesy & Allergy-Friendly Comfort Food

There’s nothing quite like the comforting embrace of a creamy, cheesy casserole dish. For years, these beloved culinary creations were a distant memory for me, ever since a cow’s milk allergy (not just lactose intolerance, but a genuine allergy) entered my life two decades ago. The thought of indulging in a rich, savory bake seemed like an impossible dream, a craving I had learned to suppress.

However, the culinary landscape has transformed dramatically, offering a wealth of innovative dairy-free alternatives. The discovery of plant-based “cheese” products, along with versatile almond and coconut milk options, reignited my passion for creating delicious, allergy-friendly meals. It was a journey of experimentation, tweaking classic recipes, and joyfully rediscovering the flavors I once thought were lost to me.

This particular recipe is a proud adaptation, born from a “Swiss Chicken Crepes” recipe I stumbled upon in a December 2012 issue of Southern Living. The original called for generous amounts of half-and-half and traditional Swiss cheese, enveloped within delicate egg roll wrappers. My mission was clear: to transform this dairy-laden delight into a spectacular dairy-free casserole. I meticulously substituted the dairy products with plant-based alternatives, redesigned the structure from individual crepes to a layered casserole for ease and consistent taste, and fine-tuned other ingredients and their quantities. The result is a magnificent, make-ahead meal that’s perfect for entertaining guests, yet equally satisfying for an immediate family feast!

Why Choose Dairy-Free? More Than Just Allergies

While my personal journey to dairy-free cooking was prompted by an allergy, many individuals choose plant-based alternatives for a variety of reasons. Lactose intolerance, a common digestive issue, can cause discomfort after consuming dairy. Beyond health concerns, some opt for dairy-free living due to ethical considerations regarding animal welfare, environmental impact, or simply as a lifestyle choice. Fortunately, the market now offers an incredible array of products that allow everyone to enjoy creamy, flavorful dishes without compromise. This recipe is a testament to how easily and deliciously traditional dishes can be adapted to suit diverse dietary needs.

Essential Ingredients for Your Dairy-Free Swiss Chicken Casserole

Crafting this allergy-friendly casserole requires a thoughtful selection of ingredients, ensuring both authentic flavor and adherence to dietary restrictions. Pay close attention to product labels to avoid hidden dairy or unwanted flavorings.

• 6-oz jar of roasted red bell peppers, drained: These provide a sweet, smoky base layer that elevates the entire dish. Draining them well is crucial to prevent excess moisture.

• For the Rich Dairy-Free Swiss “Cheese” Sauce:

  • 1/3 cup dry vermouth or white wine vinegar: This ingredient adds a layer of sophisticated depth and acidity, cutting through the richness of the sauce. The reduction process intensifies its flavor.
  • 2 cloves of garlic, chopped: Fresh garlic is indispensable for a savory sauce, offering aromatic warmth.
  • 1 11 oz. culinary coconut milk (original) or coconut milk creamer (plain): This is the backbone of our creamy sauce. It’s vital to select an original or plain variety to ensure no vanilla or other sweet flavorings interfere with the savory profile. Culinary coconut milk is often thicker than beverage coconut milk, providing a richer consistency.
  • 1 1/2 cups original, unsweetened almond milk: Complementing the coconut milk, unsweetened almond milk thins the sauce slightly while maintaining a creamy texture. Again, double-check that it’s original and unsweetened, free from any vanilla or added flavors.
  • 3 1/2 – 4 Tbsp cornstarch: This acts as our thickening agent. Start with 3 1/2 tablespoons and add the remaining 1/2 tablespoon if a thicker consistency is desired. Cornstarch creates a silky, smooth sauce.
  • 1 1/4 tsp salt: Essential for seasoning and bringing out the flavors of all the ingredients.
  • 1/2 tsp black pepper: Adds a gentle warmth and aromatic spice.
  • 1 package of Daiya brand mozzarella style shreds: Daiya is a widely available and reliable dairy-free cheese alternative that melts beautifully into a smooth sauce.
• 3 cups boiled, shredded chicken (I use 3 boneless, skinless chicken breasts): Boiled chicken provides a tender, lean protein base. Shredding it ensures it mixes well and integrates into the casserole layers.
• 5 oz. package of fresh baby spinach, chopped: Adds vibrant color, nutrients, and a touch of earthiness. Chopping it finely helps it blend seamlessly into the chicken mixture.
• 1/4 cup basil (fresh or dried – I use dried): Basil offers a sweet, peppery aroma that pairs wonderfully with chicken and the other flavors. If using fresh, roughly chop it; if using dried, you might use slightly less as its flavor is more concentrated.
• 2 cloves garlic, chopped: Additional fresh garlic for the chicken and spinach mixture, enhancing the overall savory profile.
• 1 tsp pepper: Another dose of black pepper to season the chicken and spinach mixture.
• 9 egg roll wrappers: These serve as the “crepes” in our casserole, providing a tender, slightly chewy texture that holds the layers together.

Step-by-Step Instructions: Crafting Your Dairy-Free Masterpiece

Follow these detailed steps carefully to achieve a perfectly layered and incredibly flavorful dairy-free Swiss Chicken Casserole. Precision in preparation ensures the best results.

1. Prepare the Chicken: Begin by boiling the chicken breasts until they are thoroughly cooked through. Once done, remove them from the water and allow them to cool sufficiently to handle. Once cool, shred or finely chop the chicken. A useful tip for shredding: use two forks to pull the chicken apart while it’s still warm, but not too hot to touch, for quick and easy results. Set the shredded chicken aside.
2. Preheat Oven: While the chicken cools, preheat your oven to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature when you’re ready to bake.
3. Prepare Roasted Red Peppers: Thoroughly drain the jar of roasted red bell peppers. Transfer them to a blender or food processor and blend until smooth. This creates a vibrant, flavorful puree that will form the base layer of your casserole.
4. Chop Spinach: Finely chop the fresh baby spinach. You want it to be small enough to distribute evenly throughout the chicken mixture. Set aside.
5. Grease Casserole Dish: Lightly grease a standard casserole dish (approximately 9×13 inches or similar size) to prevent sticking and aid in easy serving.
6. First Layer – Roasted Red Peppers: Pour the blended roasted red peppers into the bottom of the prepared casserole dish. Using a spatula, spread them evenly to create a vibrant and aromatic bottom layer.

7. Craft the Dairy-Free Swiss “Cheese” Sauce:

   1. Reduce Vermouth: In a medium saucepan, combine the dry vermouth (or white wine vinegar) and the chopped garlic. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and allow it to simmer for 7-10 minutes, or until the liquid has reduced significantly to about 1 tablespoon. This process concentrates the flavors and removes the harshness of the alcohol.
   2. Prepare Milk Mixture: In a separate bowl, whisk together the coconut milk creamer, almond milk, and cornstarch until smooth. Ensure there are no lumps of cornstarch. Then, whisk in the salt and black pepper.
   3. Thicken Sauce: Pour the milk and cornstarch mixture into the saucepan with the reduced vermouth. Increase the heat to medium-high and whisk constantly for approximately 1 minute, or until the mixture begins to thicken considerably. Continuous whisking is key here to prevent burning and ensure a smooth consistency.
   4. Add Dairy-Free Cheese: Remove the pan from the heat and immediately add the Daiya mozzarella-style shreds. Stir thoroughly until the shreds begin to melt into the hot sauce.
   5. Melt and Smooth: Return the pan to very low heat, or even off the heat if your pan retains a lot of heat, and continue to whisk for another minute or until the cheese is completely melted and the sauce is smooth and creamy. Remove from heat immediately once smooth.
8. Combine Chicken Mixture: In a large mixing bowl, combine the cooked shredded chicken, chopped spinach, basil (dried or fresh), the additional chopped garlic, and 1 teaspoon of pepper.
9. Add Sauce to Chicken: Pour 1 cup of the prepared dairy-free Swiss “cheese” sauce into the chicken and spinach mixture. Stir thoroughly, ensuring all ingredients are well coated.
10. Second Layer – Egg Roll Wrappers: Carefully lay 3 egg roll wrappers on top of the roasted red pepper layer in the casserole dish. You’ll likely use two full wrappers and then cut another wrapper in half to fit snugly, creating a complete, single layer. Refer to the picture for guidance on how to arrange them.
11. Third Layer – Half Chicken Mixture: Evenly spread half of the chicken and spinach mixture over the layer of egg roll wrappers.
12. Fourth Layer – Egg Roll Wrappers: Lay another 3 egg roll wrappers on top of the chicken mixture, arranging them as you did in the previous wrapper layer.
13. Fifth Layer – Remaining Chicken Mixture: Spread the remaining half of the chicken and spinach mixture evenly over this new layer of egg roll wrappers.
14. Sixth Layer – Final Egg Roll Wrappers: Place the final 3 egg roll wrappers on top of the chicken mixture. This will be your top “crepe” layer.
15. Final Sauce Layer: Carefully pour the rest of the dairy-free Swiss “cheese” sauce over the top layer of egg roll wrappers, spreading it evenly to cover the entire casserole.
16. Bake: Place the casserole dish in your preheated oven and bake for 15 minutes, or until the casserole is thoroughly heated through and the sauce is bubbly around the edges. The wrappers should be tender.

Tips for Success & Variations

• Chicken Preparation: For extra flavor, consider rotisserie chicken (check for dairy-free) or cooking chicken in broth instead of plain water.
• Spice It Up: A pinch of nutmeg in the cheese sauce can enhance its “Swiss” character. For a kick, add a dash of cayenne pepper.
• Vegetable Boost: Feel free to incorporate other finely chopped vegetables into the chicken mixture, such as sautéed mushrooms or bell peppers, for added texture and nutrients.
• Make-Ahead Magic: This casserole is truly excellent for meal prepping. Assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours before baking. You might need to add an extra 5-10 minutes to the baking time if baking from cold.
• Serving Suggestions: This hearty casserole pairs wonderfully with a crisp green salad tossed in a light vinaigrette, or a side of steamed asparagus to balance the richness.

Storing and Reheating

Leftovers of this dairy-free Swiss Chicken Casserole store beautifully. Allow the casserole to cool completely before covering it tightly with plastic wrap or aluminum foil. It can be refrigerated for up to 3-4 days. To reheat individual portions, microwave until warmed through. For the entire casserole, cover with foil and reheat in a 300°F (150°C) oven until bubbly and hot, which usually takes about 20-30 minutes, depending on the amount.

Embrace the joy of allergy-friendly cooking with this incredible dairy-free Swiss Chicken Casserole. It’s a testament to how modern ingredients can bring back beloved flavors and create new culinary traditions, ensuring that everyone at the table can enjoy a truly comforting and delicious meal.