Creamy & Comforting Dairy-Free Swiss Chicken Casserole with Egg Roll Wrappers

For two decades, the joy of a truly creamy, cheesy casserole dish was a distant memory for me. A cow’s milk allergy, distinct from lactose intolerance, meant saying goodbye to many beloved comfort foods. The thought of a rich, bubbling gratin, layered with savory ingredients and blanketed in a decadent sauce, felt like a culinary dream I could no longer pursue. That is, until the world of dairy-free alternatives truly blossomed.

Discovering the incredible versatility of dairy-free “cheese” products, alongside almond and coconut milk, opened up a whole new realm of culinary possibilities. It was a journey of experimentation, substituting these innovative ingredients into classic recipes, determined to reclaim those comforting flavors without compromise. This particular recipe, a dairy-free adaptation of a “Swiss Chicken Crepes” dish from Southern Living magazine, stands as a testament to that journey. What was once a crepe-wrapped meal, rich in half-and-half and Swiss cheese, has been transformed into an easy, layered casserole – maintaining all the flavor and creaminess, but without any dairy, and significantly simplifying the preparation.

This Dairy-Free Swiss Chicken Casserole is not just a dish; it’s a triumph for anyone navigating food allergies or simply seeking a delicious, wholesome meal. By strategically substituting dairy products and reimagining the assembly process into a convenient casserole format using egg roll wrappers, I’ve created a dish that’s incredibly satisfying, easy to make, and perfect for any occasion. Whether you’re planning a special dinner for guests or simply craving a comforting weeknight meal, this casserole delivers. It’s fantastic straight out of the oven, but also shines as a make-ahead option, allowing you to prepare it in advance and simply bake when ready.

Why You’ll Love This Dairy-Free Swiss Chicken Casserole

• Allergy-Friendly Comfort: Perfectly suited for those with dairy allergies or sensitivities, allowing everyone to enjoy a classic comfort food.
• Incredibly Flavorful: Despite being dairy-free, this casserole boasts a rich, savory “Swiss cheese” sauce that will impress even the most discerning palates.
• Simplified Preparation: Transforming crepes into a layered casserole using egg roll wrappers drastically cuts down on prep time without sacrificing taste or texture.
• Make-Ahead Marvel: Ideal for busy weeknights or entertaining. Assemble it ahead of time, refrigerate, and bake when you’re ready to serve.
• Versatile & Satisfying: A complete meal in one dish, packed with protein, vegetables, and a delightful texture from the tender chicken, vibrant spinach, and soft egg roll wrappers.

Ingredients for Dairy-Free Swiss Chicken Casserole

• Roasted Red Bell Peppers: 1 (6-oz) jar, thoroughly drained. These form a sweet and savory base layer, adding depth and a beautiful color.
• Dairy-Free “Swiss Cheese” Sauce:
  • Dry Vermouth or White Wine Vinegar: 1/3 cup. This adds a sophisticated tang and complexity, characteristic of traditional Swiss dishes.
  • Garlic: 2 cloves, finely chopped. Essential for aromatic flavor in the sauce.
  • Culinary Coconut Milk (Original) or Coconut Milk Creamer (Plain): 1 (11 oz) can. Ensure it’s unsweetened and unflavored (no vanilla!). This is crucial for creaminess without dairy.
  • Original, Unsweetened Almond Milk: 1 1/2 cups. Again, avoid vanilla or other flavorings to keep the sauce savory and neutral.
  • Cornstarch: 3 1/2 – 4 Tbsp. Our thickening agent, vital for achieving a rich, velvety sauce consistency.
  • Salt: 1 1/4 tsp. To enhance all the flavors.
  • Black Pepper: 1/2 tsp. Adds a touch of warmth and mild spice.
  • Daiya Mozzarella Style Shreds: 1 package. This dairy-free alternative melts beautifully and provides that signature cheesy texture and flavor.
• Chicken: 3 cups boiled, shredded chicken. I typically use 3 boneless, skinless chicken breasts for this, ensuring a lean and tender protein.
• Fresh Baby Spinach: 5 oz package, chopped. Adds freshness, color, and a healthy boost of nutrients.
• Basil: 1/4 cup, fresh or dried. I often opt for dried basil for convenience and concentrated flavor.
• Garlic: 2 cloves, chopped (for the chicken mixture).
• Black Pepper: 1 tsp (for the chicken mixture).
• Egg Roll Wrappers: 9 wrappers. These are the unsung heroes, forming tender, pasta-like layers that hold the casserole together without the fuss of traditional crepes.

Step-by-Step Directions for Preparing Your Dairy-Free Masterpiece

1. Prepare the Chicken: Begin by boiling the chicken breasts until fully cooked. Once done, remove them from the water and allow them to cool slightly. Once cool enough to handle, chop or shred the chicken into bite-sized pieces. Set aside.
2. Preheat Oven: While the chicken cools, preheat your oven to 350 degrees F (175 degrees C).
3. Process Roasted Red Bell Peppers: Drain the jarred roasted red bell peppers thoroughly. Transfer them to a blender or food processor and blend until smooth. This creates a vibrant, flavorful puree that will form the delicious bottom layer of your casserole.
4. Chop Spinach: Finely chop the fresh baby spinach and set it aside.
5. Prepare Casserole Dish: Lightly grease a 9×13 inch (or similar size) casserole dish to prevent sticking.
6. Create the Base Layer: Pour the blended roasted red pepper puree into the prepared casserole dish and spread it evenly across the bottom. This foundational layer adds a wonderful hint of sweetness and tang.
7. Craft the Dairy-Free “Swiss Cheese” Sauce:
   1. Reduce Vermouth: In a medium saucepan, bring the dry vermouth (or white wine vinegar) and 2 cloves of chopped garlic to a boil. Reduce the heat to medium and simmer for 7-10 minutes, or until the liquid has reduced significantly to about 1 tablespoon. This step concentrates the flavor and cooks off the alcohol, leaving behind a rich essence.
   2. Whisk Liquids & Cornstarch: In a separate bowl, whisk together the coconut milk creamer, almond milk, and cornstarch until smooth. Make sure there are no lumps. Then, whisk in the salt and black pepper.
   3. Thicken the Sauce Base: Add the milk mixture to the saucepan with the reduced vermouth. Bring the mixture to a boil over medium-high heat, whisking constantly. Continue whisking for about 1 minute, or until the mixture thickens to a consistency similar to gravy.
   4. Melt the Dairy-Free Cheese: Remove the pan from the heat. Add the entire package of Daiya mozzarella style shreds to the hot sauce base. Stir thoroughly until the “cheese” is completely melted and the sauce is smooth and creamy. Set aside.
8. Prepare the Chicken & Spinach Mixture: In a large mixing bowl, combine the cooked shredded chicken, chopped fresh spinach, basil (dried or fresh), the remaining 2 cloves of chopped garlic, and 1 teaspoon of black pepper.
9. Bind the Filling: Add 1 cup of the prepared dairy-free “Swiss cheese” sauce to the chicken and spinach mixture. Stir everything thoroughly to ensure the chicken and spinach are well coated and bound together.
10. First Egg Roll Wrapper Layer: Carefully lay 3 egg roll wrappers over the roasted red pepper layer in the casserole dish. You might need to overlap them slightly or use halves of another wrapper to ensure the entire surface is covered in a single, even layer.
11. First Chicken & Spinach Layer: Spread half of the chicken and spinach mixture evenly over the egg roll wrapper layer.
12. Second Egg Roll Wrapper Layer: Place another 3 egg roll wrappers on top of the chicken and spinach mixture, ensuring good coverage.
13. Second Chicken & Spinach Layer: Spread the remaining half of the chicken and spinach mixture evenly over this second layer of egg roll wrappers.
14. Final Egg Roll Wrapper Layer: Lay the final 3 egg roll wrappers on top, completing your layered foundation.
15. Top with Sauce: Pour the rest of the dairy-free “Swiss cheese” sauce evenly over the entire casserole, ensuring it covers all the egg roll wrappers and fills any gaps. This will create a beautiful, golden-brown topping.
16. Bake to Perfection: Bake in the preheated oven for 15 minutes, or until the casserole is thoroughly heated through, bubbly around the edges, and the top is lightly golden.

Tips for Success

• Choose Unflavored Dairy-Free Milks: This is critical for the sauce. Vanilla or sweetened almond/coconut milks will drastically alter the savory flavor profile. Always opt for “original” and “unsweetened.”
• Reduce Vermouth Properly: Don’t skip the vermouth reduction step. It concentrates the flavor, adding a gourmet depth to the sauce that truly elevates the dish.
• Whisk Vigorously for Sauce: When adding the milk and cornstarch mixture to the pan, whisk constantly to prevent lumps and ensure a smooth, creamy sauce. Cornstarch can clump if not properly incorporated.
• Even Layers: Take a moment to spread each layer evenly. This ensures every bite of the casserole has a good distribution of all ingredients.
• Customize Your Chicken: While boiling is simple, you can also use shredded rotisserie chicken for an even quicker prep time. Just ensure it’s unseasoned or lightly seasoned to control the overall flavor.
• Don’t Overbake: The casserole only needs to be heated through and bubbly. Overbaking might dry out the egg roll wrappers or make them too crisp.

Serving Suggestions

This Dairy-Free Swiss Chicken Casserole is a hearty, complete meal on its own. However, it pairs beautifully with a simple, crisp green salad tossed with a light vinaigrette. A side of steamed green beans or asparagus would also complement the rich flavors without overwhelming the palate. For those who enjoy bread, a crusty gluten-free baguette for soaking up any extra sauce would be a delightful addition.

Variations and Customizations

Feel free to get creative with this recipe! Here are a few ideas to inspire you:

• Add Mushrooms: Sautéed sliced mushrooms (cremini or button) could be added to the chicken and spinach mixture for an earthy depth.
• Spice it Up: A pinch of red pepper flakes in the chicken mixture or sauce could add a subtle kick.
• Herb Boost: Experiment with other herbs like fresh thyme or tarragon in the chicken mixture for different flavor profiles.
• Different Dairy-Free Cheese: While Daiya mozzarella shreds work wonderfully for their melting properties and mild flavor, you could try other dairy-free “Swiss” or “provolone” style shreds if available and preferred.
• Vegetable Swap: While spinach and roasted red peppers are classic, consider adding finely diced cooked carrots or peas to the chicken mixture for extra vegetables.

Make-Ahead and Storage Tips

This casserole is truly a make-ahead star!

• Assemble Ahead: You can assemble the entire casserole up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, you might need to add an extra 5-10 minutes to the baking time since it will be going into the oven cold.
• Freezing Instructions: To freeze, assemble the casserole in a freezer-safe dish (ensure it’s an oven-to-freezer-safe dish). Cover tightly with foil and freeze for up to 2-3 months. To bake from frozen, remove the foil, cover with new foil, and bake at 350°F (175°C) for about 60-75 minutes, then remove foil and bake for another 15-20 minutes, or until bubbly and heated through.
• Leftovers: Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or larger portions covered in the oven until warmed through.

This Dairy-Free Swiss Chicken Casserole truly brings back the joy of creamy, comforting meals, proving that dietary restrictions don’t have to mean sacrificing flavor or satisfaction. It’s a delightful dish that’s sure to become a staple in your kitchen, impressing family and friends alike with its deliciousness and ease of preparation.