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Chicken Alfredo Casserole With Broccoli, Cauliflower, Red Bell Peppers, And Mushrooms (Dairy-Free)

This healthier take on the traditional chicken alfredo casserole is loaded with vegetables and topped with a delicious homemade vegan alfredo sauce.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 4
Calories 521 kcal


  • 4 cups chicken shredded, cooked
  • 2 tbsp olive oil extra virgin
  • 2 heads broccoli florets removed
  • 10 cremini mushrooms sliced
  • 1/2 onion small, diced
  • 1 cup vegetable broth low sodium
  • 1 cup cauliflower florets
  • 1 cup red bell pepper diced
  • salt and pepper to taste
  • rosemary for garnish

Vegan Alfredo Sauce

  • 1 cup cashews raw, soaked overnight, drained and rinsed
  • 3/4 cup water
  • 2 garlic cloves
  • 1/2 tbsp lemon juice
  • 1/2 cup onion diced
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 1/4 tsp rosemary dried
  • 1/4 tsp black pepper


  • Preheat the oven to 350 degrees fahrenheit.
  • In a large nonstick frying pan over medium heat warm the olive oil and start cooking the diced mushrooms and onion seasoning them with salt and pepper to taste. 
  • Add the broccoli, red bell pepper, cauliflower florets, and vegetable broth mixing them until combined. Cook for another 3 minutes or until the broccoli is crisp-tender and bright green.
  • Stir in the shredded chicken and cook for about 5 minutes.
  • Meanwhile in a large blender, place the soaked cashews, water, minced garlic, lemon juice, diced onion, nutritional yeast, salt, dried rosemary and black pepper to taste.
  • Puree everything until creamy. 
  • Pour the sauce in the frying pan and mix until everything is combined.
  • Transfer the whole thing into a 9x13-inch pan and place it in the oven for about 20 to 25 minutes. 
  • Let it cool slightly and serve to enjoy. 


Sodium: 975mgCalcium: 191mgVitamin C: 336mgVitamin A: 3263IUSugar: 12gFiber: 12gPotassium: 1787mgCholesterol: 41mgCalories: 521kcalTrans Fat: 1gSaturated Fat: 6gFat: 31gProtein: 29gCarbohydrates: 42gIron: 6mg
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