Swiss Chicken Casserole (Dairy-Free)

I love creamy, cheesy casserole dishes … but I had to give them up 20 years ago when I developed an allergy to cow’s milk (I’m not lactose-intolerant, but allergic).

UNTIL I found dairy-free “cheese” products, almond and coconut milk products and experimented with substituting them in recipes.

I adapted this recipe from a Swiss Chicken Crepes recipe I found in the December 2012 issue of Southern Living. It calls for 3 cups of half-and half and plenty of Swiss cheese, plus wrapping the recipe’s mixture in the egg roll wrappers. I modified it to sub out the dairy products, layer the egg roll wrappers to make it a casserole (it’s simply easier and tastes the same) and altered some other ingredients and amounts. This is a great make-ahead meal for company … or you can dig in right away!

Ingredients:

• 6-oz jar of roasted red bell peppers, drained
• Swiss cheese sauce
  • 1/3 cup dry vermouth or white wine vinegar
  • 2 cloves of garlic, chopped
  • 1 11 oz. culinary coconut milk (original) or coconut milk creamer (plain) – do NOT use anything with vanilla or other flavor
  • 1 1/2 cups original, unsweetened almond milk (again, NO vanilla or other flavoring)
  • 3 1/2 – 4 Tbsp cornstarch
  • 1  1/4 tsp salt
  • 1/2 tsp
  • 1 package of Daiya brand mozzarella style shreds
• 3 cups boiled, shredded chicken (I use 3 boneless skinless chicken breasts)
• 5 oz. package of fresh baby spinach, chopped
• 1/4 cup basil (fresh or dried – I use dried)
• 2 cloves garlic, chopped
• 1 tsp pepper
• 9 egg roll wrapers

Directions:

1. Boil chicken; when done, take out of water and let cool; when cool, chop/shred.
2. Meanwhile…preheat oven to 350 degrees F
3. Drain roasted red bell peppers and blend in a blender
4. Chop the spinach and set aside
5. Lightly grease a casserole dish
6. Pour blended roasted red peppers into the casserole dish and spread evenly (this will be your bottom layer)
7. Prepare Swiss cheese sauce
   1. Bring vermouth and chopped garlic to a boil in a pan; reduce heat to medium and cook 7-10 minutes or until vermouth is reduced to 1 Tbsp.
   2. Whisk together the coconut milk creamer, almond milk and cornstarch … then whisk in salt and pepper
   3. Add to pan; bring to boil over medium-high heat, whisking constantly for 1 minute … or until the mixture is thickened.
   4. Add cheese and stir thoroughly
   5. Simmer as you whisk 1 minute or until cheese is melted and sauce is smooth. Remove from heat.
8. In a large bowl, combine the cooked shredded chicken, chopped spinach, basil, chopped garlic and pepper
9. Add 1 cup of the Swiss cheese sauce and stir thoroughly
10. In the casserole dish, lay 3 egg roll wrappers on top of roasted red pepper layer (2 full wrappers, then 2 halves of another for a full, single layer – see picture to the right above)
11. Spread half of the chicken/spinach mixture on top of the egg roll wrapper layer
12. Lay another 3 egg roll wrappers on top next
13. Spread the other half of the chicken/spinach mixture
14. Lay the final 3 egg roll wrappers on top of this
15. Pour the rest of the Swiss cheese sauce on top and spread evenly
16. Bake at 350 degrees for 15 minutes or until thoroughly heated and bubbly