4 Inexpensive, Dairy-Free Dinners Using a Costco Chicken!

These are some of our favorite budget-friendly meals that can work for many different allergies. 

SIMPLE RAMEN

For soy-free, use coco aminos instead of soy sauce

For wheat/gluten-free, substitute tamari or coco aminos for the soy sauce

My chili-garlic sauce video: https://youtu.be/sXfxOy2SUgI?si=g07ayUn0pCD_h7Dz

DAIRY-FREE CHICKEN BROCCOLI CASSEROLE (with gluten-free adaptations)

NOTE: If you have an egg allergy, you may want to skip this one since it uses mayonnaise

This recipe is very forgiving, so adapt it to your liking:

– Have lots of growing kids? Bulk up the rice and chicken.

– Need it rice-free? Swap rice for quinoa. 

– Have lots of leftover roasted veggies? Use those instead of the broccoli. 

Use this recipe as a general guide to make a casserole your family will love! This is especially easy to make if you have leftover cooked rice, cooked/chopped chicken, and chicken stock waiting in the fridge. Also, as much as I tried making it Top 9-free, my kids really do think that it tastes the best using a traditional egg-based mayo.

Ingredients: 

– 3-4 cups cooked and cooled rice. 

– 4 small chicken breasts cooked and sliced (or 2-4+ cups leftover chicken)

– 20-24 oz of cooked and cooled broccoli or other favorite vegetables

– 6 TBS dairy-free butter of choice 

– 6 TBS of flour (sub for cornstarch in a slurry at the end, or use other gluten-free thickener of choice)

– 3.5 cups chicken stock (if using a boxed stock, note if it already has salt added) 

– 1 tsp salt (if using a boxed stock with salt added or Bouillon, start with ½ a tsp)

– 1 tsp garlic powder

– ½ tsp curry powder (I use Penzy’s)

– ½ cup mayo (the original recipe called for 1 cup…so if you want it extra creamy, add more!)

Directions:

1. Layer (or mix) cooked rice, broccoli and chicken in a 9×13 casserole dish

2. Melt dairy-free butter and add flour, making a roux.  Whisk well together and cook for a minute or so

3. Add in the spices to let them bloom

4. Slowly add in the chicken stock mixture, whisking as you go to avoid lumps

5. Off-heat, add in mayo and mix the sauce into the casserole

6. Bake covered at 350 degrees for 40-60 minutes, removing foil for the last 10 minutes

To Make as a Freezer Meal: Cook and cool the meal completely, then package it for the freezer. Thaw in the fridge and allow 60-90 minutes to reheat at 350 degrees covered with tin foil, checking periodically. 

DAIRY-FREE RISOTTO (modified from America’s Test Kitchen’s “Hand’s Free Risotto” recipe)

Ingredients:

– 7.5 cups chicken stock/broth

– 4 TBS dairy-free butter

– 1 large onion, minced

– 1 medium garlic clove, minced

– 2 cups Arborio rice

– 2 TBS chopped chives or parsley (optional)

– 1 tsp lemon (optional)

– Salt and pepper to taste

Directions:

1. Heat chicken broth until warm (I use a large glass measuring cup in the microwave)

2. Melt 2 TBS of vegan butter in a large dutch oven

3. Add the onion and ½ – ¾ tsp of salt.  Cook, stirring frequently until the onion is softened, but not brown, 5-7 min

4. Add in the garlic and stir until fragrant, about 30 seconds

5. Add in the rice and cook, stirring frequently until the grains are translucent

6. Instead of white wine, I choose to add in 1 cup of the chicken stock, stirring frequently until the rice has absorbed it.  Then add in 5 more cups of the broth and stir

7. Reduce heat to medium-low, and cover until the rice is al dente,  about16-19 min.  Stir once during that time

8. Add in ¾ cup more broth mixture and stir the risotto about 3 minutes

9. Remove from heat and cover for it to rest 5 minutes

10. Add in the remaining 2 TBS of vegan butter and chives (optional)

11. Season with more salt and pepper to taste, and up to another ½ cup of chicken stock to reach your desired consistency

Disclaimer: 

Everyone’s allergies are different. Products shown here are shown for informational purposes only. Product information and ingredient lists may also change from the time this video was filmed and aired. Check every ingredient list, every time be safe. If you are unsure if a product is safe for your particular allergies, read the ingredient list completely, contact your doctor for specific guidance, or contact the manufacturer.