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Dairy Free Chicken And Rice Casserole Recipe

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Quick & easy MakeAhead Chicken Casserole Recipe Southern Living
Quick & easy MakeAhead Chicken Casserole Recipe Southern Living from www.southernliving.com

Description

This dairy-free chicken and rice casserole recipe is a hearty and delicious dish that is perfect for a cozy family dinner. Made with tender chicken, fluffy rice, and a savory blend of vegetables, this casserole is sure to be a hit with everyone at the table. The best part? It's completely dairy-free, making it a great option for those with lactose intolerance or dairy allergies.

Prep Time

Prepping for this casserole takes about 20 minutes.

Cook Time

The cooking time for this casserole is about 1 hour 15 minutes.

Ingredients

  • 2 cups white rice
  • 4 cups chicken broth
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups mixed vegetables (carrots, peas, corn)
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1/4 cup flour

Equipment

  • Large saucepan
  • 9x13 inch baking dish
  • Large skillet

Method

  1. Preheat the oven to 375°F.
  2. Combine the rice and chicken broth in a large saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
  3. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, or until browned on all sides.
  4. Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes, or until the onion is translucent.
  5. Add the mixed vegetables, thyme, salt, and black pepper to the skillet and stir to combine. Cook for an additional 5-7 minutes, or until the vegetables are tender.
  6. Sprinkle the flour over the chicken and vegetable mixture and stir until well combined.
  7. Transfer the chicken and vegetable mixture to a 9x13 inch baking dish.
  8. Spread the cooked rice evenly over the top of the chicken and vegetable mixture.
  9. Cover the baking dish with aluminum foil and bake for 30 minutes.
  10. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the casserole is heated through.
  11. Let the casserole cool for a few minutes before serving.

Notes

This casserole can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and bake at 350°F for 20-30 minutes, or until heated through.

Nutrition Info

  • Serving size: 1/6 of casserole
  • Calories: 450
  • Fat: 12g
  • Saturated fat: 2g
  • Cholesterol: 65mg
  • Sodium: 890mg
  • Carbohydrates: 56g
  • Fiber: 3g
  • Sugar: 2g
  • Protein: 27g

Recipe Tips

  • If you don't have chicken broth on hand, you can use water instead. Just be sure to increase the salt and pepper to taste.
  • Feel free to use any combination of vegetables that you like in this casserole. Broccoli, cauliflower, and green beans would all be great additions.
  • If you're not dairy-free, you can top this casserole with shredded cheese before baking for a cheesy twist.

Enjoy this delicious and easy dairy-free chicken and rice casserole recipe with your loved ones!


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