Ingredients
Method
For the Broth
- Chicken bones from rotisserie chicken
- 12 cups chicken broth (100% chicken, no beef or gelatin)
For Assembly
- 1 loaf Italian bread or batard, sliced
- 2 tablespoons butter (or alternative)
- 2 tablespoons olive oil
- 1 to 1 1/2 cups dairy-free parmesan alternative
- 3 cups warm broth (from above)
- Fresh parsley for garnish
Instructions
- Heat butter and olive oil in a large skillet over medium heat. Add onions, carrots, celery, and rosemary. Cook until soft and fragrant, about 10–12 minutes.
- Shred the rotisserie chicken, removing skin. Set meat aside and reserve bones.
- Transfer half of the vegetable mixture to a pot. Add wine to the remaining vegetables in the skillet, then stir in shredded chicken. Cook for 2–3 minutes until slightly reduced. Season with salt and pepper.
- Add reserved chicken bones and chicken broth to the pot. Simmer for 30 minutes. Strain and keep broth warm.
- Heat remaining butter and olive oil in a skillet. Toast bread slices until golden on both sides.
- Preheat oven to 325°F. Grease a 9x13 baking dish.
- Layer casserole:Repeat layers, then pour 3 cups warm broth over top.Dairy-free cheeseChicken mixtureToasted bread
- Cover and bake for 1 hour 30 minutes. Uncover and bake an additional 30 minutes until golden and set
- Serve warm with extra broth, parsley, and additional dairy-free cheese if desired.
Notes
Alpha-Gal Safety Tips:
Avoid rotisserie chicken with “natural flavors,” carrageenan, or broth solutions
Use chicken broth with no beef blends or gelatin
Always check labels carefully Low-Histamine Notes: Skip wine if sensitive; substitute with broth + lemon (if tolerated)
Use freshly made broth when possible
Use chicken broth with no beef blends or gelatin
Always check labels carefully Low-Histamine Notes: Skip wine if sensitive; substitute with broth + lemon (if tolerated)
Use freshly made broth when possible
