This Hearty Chicken Bake recipe came from my Mom's older brother, Leon. It is one of our favorite dishes. Cream of Chicken soup, pieces of chicken and vegetables inside a mashed potato shell make a comforting, hearty, filling, and delicious casserole. It makes good leftovers, too. I usually double the recipe so we have leftovers for lunches or another dinner or two.
I altered Uncle Leon's Hearty Chicken Bake recipe so that the dish is dairy-free. I make my own Cream of Chicken soup, so that the soup is also dairy-free.
Uncle Leon's recipe called for milk, which I substituted with almondmilk. If you aren't concerned with being dairy-free, you can use milk instead of the almondmilk.
His recipe also called for cheese, which I omitted. In most cases, Jeff can take or leave cheese, so leaving out the cheese wasn't an issue for him. I didn't really miss the cheese either, and I love melted, ooey, gooey cheese. I haven't run across any dairy-free cheese yet. Once I do, I'll try using dairy-free cheese in this casserole. If you are not concerned with being dairy-free, or have dairy-free cheese, you can add 1/2 cup of cheese to the mashed potato shell and sprinkle 1/2 cup of cheese on top of the casserole before putting it in the oven.
When making the dairy-free mashed potatoes, I substitute chicken stock for the milk and use vegan butter. Lately, I have been omitting the vegan butter and we haven't missed it. The chicken stock that I make is flavorful, so the flavor the butter would normally give to the mashed potatoes is provided by the chicken stock. If dairy-free is not a concern for you, then you can use mashed potatoes made with milk and butter.
This casserole is good for company or taking to a pot luck. It's great for days when you want comfort food.
I hope you enjoy it Uncle Leon's Hearty Chicken Bake!
Uncle Leon's Hearty Chicken Bake, Dairy-Free Comfort Food
- 3 cups hot mashed potatoes, dairy-free To make dairy-free mashed potatoes, substitute chicken broth and vegan butter, for milk and butter.
- 2.8 ounces French Fried Onions
- 1 1/2 cups cooked chicken, cubed
- 2 cups mixed vegetables I use carrots, corn and broccoli (chopped very small).
- 12 ounces dairy-free cream of chicken soup
- 1/4 cup Almondmilk If you are not concerned with a dairy-free dish, you can use milk.
- 1 teaspoon granulated garlic
- 1 teaspoon black pepper
- Preheat the oven to 375F.
- In a medium bowl, combine mashed potatoes and 1/2 of the french fried onions, mix thoroughly.
- Spoon potato mixture into 1.5 quart greased casserole dish. Using the back of a large spoon, spread the potatoes across bottom and up sides of casserole dish to form a shell.
- In large bowl, combine chicken, mixed vegetables, dairy-free cream of chicken soup, almondmilk and seasonings.
- Pour chicken mixture into shell.
- Bake, uncovered, at 375F for 30 minutes or until heated through.
- Top with remaining french fried onions, bake, uncovered, for 3 minutes or until onions are golden brown.
- Let stand 5 minutes. Serve.