Dairy-Free Butter: I used dairy-free butter to keep this recipe dairy-free. You may also use another vegetable oil instead (such as olive oil, coconut oil, corn oil, sunflower oil, or avocado oil). Alternatively, if you are not lactose-intolerant, you can also use normal butter or ghee instead.

Onions: I like using yellow onions, but feel free to use white onions or red onions instead.

Chicken: I used skinless boneless chicken breast, but you may use chicken thighs or drumsticks instead. Make sure to remove the bones before cooking. Alternatively, you may also use leftover cooked chicken meat, or rotisserie chicken instead.

Rice: This recipe uses basmati rice (which is a less starchy rice), but you can also use long grain white or brown rice if you prefer.

Chicken Broth: You can either use homemade chicken broth or store-bought broth. If you don’t have chicken broth, you can also use vegetable broth instead.

Dairy-Free Cheddar Cheese: I used dairy-free cheddar cheese to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use normal cheddar cheese instead.

Salt & Pepper: I’m using salt and black pepper for a simple seasoning. Go ahead and add extra condiments if you prefer (such as garlic powder, onion powder, Italian seasoning, etc).

Broccoli: Make sure to cut the broccoli into small florets and to boil them before adding it to the casserole. This will ensure the broccoli is tender. You can either use fresh broccoli or frozen broccoli. Alternatively, you may also use cauliflower or long beans if you prefer (cooking them beforehand).

Storing/Freezing: To store, place the cooled chicken casserole in an airtight container and store for up to 5 days in the refrigerator. Reheat in the microwave or oven before eating. To freeze, place the chicken casserole in a freezer-safe container and freeze for up to 2 months. Let the frozen chicken casserole thaw completely overnight in the refrigerator before reheating.