Soy-Free Classic Chicken and Rice Casserole
Indulge in the comforting flavors of this Soy-Free Classic Chicken and Rice Casserole, a hearty one-dish wonder that's perfect for weeknight dinners or family gatherings. Featuring tender, seasoned chicken pieces nestled in a creamy blend of basmati rice, colorful vegetables, chicken broth, and coconut milk, this recipe delivers all the classic goodness without a hint of soy. Topped with melted cheddar cheese and garnished with fresh parsley, each bite is a delightful balance of savory and creamy flavors. Ready in just about an hour with minimal prep, this casserole is both satisfying and simple to make. Perfect as a gluten-free, kid-friendly meal, it’s sure to become a household favorite.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large, diced Yellow onion
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 3 cups Chicken broth
- 1 cup Basmati or long-grain white rice
- 1 cup Canned coconut milk
- 2 cups Cheddar cheese, shredded
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Slice the chicken breasts into 1-inch pieces and season them with salt, pepper, garlic powder, and onion powder.
In a large ovenproof skillet or casserole dish, heat olive oil over medium-high heat.
Add the seasoned chicken pieces and sauté for about 5-7 minutes until browned on all sides. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter and add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened, stirring occasionally.
Incorporate the rice into the vegetable mixture and sauté for about 1-2 minutes, allowing the rice to toast lightly.
Pour in the chicken broth and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.
Return the browned chicken pieces to the skillet, distributing them evenly throughout the rice mixture.
Cover the skillet or transfer the mixture to a baking dish covered with aluminum foil. Place it in the preheated oven.
Bake for 25 minutes, then remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and bake uncovered for an additional 10 minutes.
Remove from the oven and allow the casserole to rest for 5 minutes before serving.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 958 mg | 42% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.3 g | ||
| Protein | 48.5 g | 97% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 323 mg | 25% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 680 mg | 14% | |
*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.
