Dairy-Free Classic Chicken and Rice Casserole
Elevate comfort food with this Dairy-Free Classic Chicken and Rice Casserole, a wholesome twist on the traditional dish that’s perfect for anyone avoiding dairy. Featuring tender chicken, aromatic herbs, and a medley of fresh vegetables, this recipe is brought together with creamy unsweetened almond milk and savory chicken broth for a velvety texture without the dairy. The one-pan wonder combines sautéed garlic, carrots, and celery with fluffy white rice, all baked to perfection with optional dairy-free cheese shreds for that extra indulgence. Simmered and seasoned to perfection, this recipe is not only dairy-free but also hearty, healthy, and ideal for weeknight dinners or meal prep. Serve with a sprinkle of fresh parsley for added flair and enjoy a satisfying, allergen-friendly casserole the whole family will love!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrot, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 cup uncooked white rice
- 1.5 cups unsweetened almond milk
- 1.5 cups chicken broth
- 1 cup frozen peas
- 1 cup dairy-free cheese shreds (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken breasts with salt and pepper.
Add the chicken to the skillet and cook for about 4-5 minutes on each side until browned. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onion, garlic, carrot, and celery. Sauté for 5 minutes or until the vegetables are softened.
Stir in the thyme and oregano, cooking for an additional 1 minute to release their flavors.
Add the rice to the skillet, stirring to coat with oil and spices, cooking for another 2 minutes.
Pour in the almond milk and chicken broth, stirring to combine.
Bring the mixture to a simmer, and then transfer it to a 9x13 inch baking dish.
Slice the cooked chicken into bite-sized pieces and mix it into the rice and vegetable mixture in the baking dish.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil, stir in the peas, and sprinkle the dairy-free cheese shreds on top if using.
Return to the oven, uncovered, for an additional 10 minutes, or until the cheese melts and the top is slightly golden.
Remove from the oven and let stand for 5 minutes before garnishing with chopped parsley and serving.
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5176 mg | 225% | |
| Total Carbohydrate | 270.8 g | 98% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 23.9 g | ||
| Protein | 182.7 g | 365% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 2772 mg | 213% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3538 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
