Dairy Free Chicken and Broccoli Casserole

We recently had a few cold days and this proved the be the perfect recipe.  Keep this in mind for fall and winter.  I have wanted to try a recipe similar to this, but any I found contained cream of mushroom soup or other dairy ingredients.  I use a cheese sauce similar to the one for my macaroni and cheese for this recipe to replace the can of dairy soup.

4 skinless boneless chicken breasts, cubed
2 cups cooked brown rice
2 cups broccoli florets, about one bunch of broccoli cut into florets
2 tbsp dairy free butter or margarine, such as Earth Balance or Becel Vegan
1 tbsp nutritional yeast
1 1/2 cups almond or other dairy free milk
1 cup dairy free cheddar, such as Daiya
panko bread crumbs

1. Preheat oven to 350°F.
2. Over medium heat with a bit of oil (about 1-2 tbsp) cook the chicken.  This will only take a few minutes as the chicken has been cubed.  Set aside.
3. In a medium saucepan over medium heat, heat the butter or margarine, once melted stir in the nutritional yeast.  Add the milk and the cheese.  Stir constantly until cheese has melted.  Set aside.

4. Grease a casserole dish, set aside.
5. In a large bowl combine the broccoli, chicken, rice and cheese sauce.  Mix.  Place in casserole dish and add panko bread crumbs over the top of casserole.

6. Bake for 30 minutes or until cheese sauce is bubbling.  Let cool for 5 minutes before serving.