There’s something about a dish that fills the kitchen with slow, savory aromas and feels like a warm hug after a long day. This dairy-free chicken and rice casserole does exactly that. It’s the kind of meal where the house smells like a mix of herbs and simmered veggies, and you find yourself sneaking little tastes while waiting for it to finish baking. I remember once—I was halfway through chopping the celery when the phone rang, and I got distracted enough to almost forget the garlic. Somehow, that little pause made the whole cooking process feel more alive and unhurried, like the meal was unfolding at its own comfortable pace.
Getting this casserole going is straightforward, but it’s the slow melding of flavors and that creamy, dairy-free sauce that makes it memorable. The tender chicken pieces and the perfectly cooked rice soak up all those subtle notes of thyme and paprika, while the coconut milk adds a gentle richness without overpowering anything. It’s a little rustic, not too fancy, but exactly right for those evenings when you want something wholesome and satisfying.
- The comforting, creamy texture comes from a dairy-free sauce that’s surprisingly lush and smooth.
- It’s a one-pan meal that feels like a warm, home-cooked hug, even if you’re juggling a busy schedule.
- The recipe leans into simple ingredients and flavors, so it’s approachable — and that’s kind of the point.
- It’s naturally free of dairy, making it a thoughtful option for anyone avoiding it without sacrificing taste.
If you’re new to cooking with coconut milk or nutritional yeast, don’t worry — this recipe keeps it easy and approachable. You might find the sauce a little different from traditional cream-based casseroles, but it’s a delightful twist that grows on you.
PrintDairy-Free Chicken and Rice Casserole
A comforting and creamy dairy-free chicken and rice casserole made with tender chicken, flavorful vegetables, and a savory dairy-free sauce. Perfect for a hearty family dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
1 1/2 cups long grain white rice, rinsed
3 cups low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup nutritional yeast
1/4 cup canned coconut milk (full fat)
1 tablespoon cornstarch
2 tablespoons water
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large oven-safe skillet or casserole dish over medium heat.
Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Stir in the rinsed rice and cook for 2 minutes, stirring frequently.
Pour in the chicken broth and bring to a simmer.
Add the chicken pieces, dried thyme, dried parsley, paprika, salt, and black pepper. Stir to combine.
Cover the skillet or casserole dish with a tight-fitting lid or aluminum foil.
Bake in the preheated oven for 35 minutes, or until the rice is tender and the chicken is cooked through.
While the casserole is baking, whisk together nutritional yeast, coconut milk, cornstarch, and water in a small bowl until smooth.
After 35 minutes, remove the casserole from the oven and carefully stir in the coconut milk mixture.
Return the casserole to the oven, uncovered, and bake for an additional 5 to 10 minutes until the sauce thickens.
Remove from oven and let it rest for 5 minutes before serving.
Using an oven-safe skillet or casserole dish really simplifies things here, so you aren’t juggling pots and pans. Serving this alongside a crisp green salad or some roasted seasonal vegetables feels just right—adds a fresh crunch to balance the creamy rice and chicken. I sometimes swap in brown rice or quinoa when I’m feeling a bit more experimental, but I haven’t tested exactly how that changes the cooking time, so you might want to keep an eye on it. Adding mushrooms or peas could be nice, too, though I usually stick to the classic veggies listed.
FAQ
Can I make this ahead of time? Yes, you can prep the veggies and chicken in advance to save time on the day you want to cook it. Just keep it refrigerated until baking.
Is the casserole freezer-friendly? I haven’t tried freezing it myself, but leftovers keep well refrigerated for a few days and reheat nicely.
What if I don’t have nutritional yeast? It adds a savory depth, but if you’re out, you can skip it or try a splash of soy sauce for umami.
Can I use chicken thighs instead of breasts? Absolutely, thighs will make the dish a bit richer and juicier.
Ready to fill your kitchen with warmth and inviting smells? Scroll down, save the recipe, and get ready to enjoy a cozy dinner that feels like a little celebration of simple, thoughtful cooking.