When the days get shorter and a chill lingers in the air, there’s something undeniably soothing about a warm, one-dish dinner. This dairy-free chicken and rice casserole fits that craving perfectly, with its soft, tender chicken nestled among fluffy rice and veggies bathing in a gentle coconut milk sauce. It’s the kind of meal that feels like a slow exhale after a busy day, even if you’re just trying to get dinner on the table before everyone starts to lose patience.
I remember one evening, stirring this casserole just as the sun was dipping out of sight, the kitchen smelling faintly of thyme and garlic. I was halfway through chopping carrots when the phone buzzed—an unexpected text that distracted me for a moment longer than planned. The veggies softened on the stove, the rice waiting patiently in the mix. When the oven timer finally rang, the creamy aroma filled the whole house, and the first bite was a little messy, but completely worth it. I didn’t get the chance to clean the counter before diving in, and honestly, that’s part of the charm.
- It’s comforting but not heavy, thanks to the coconut milk base—no dairy, no worries.
- The casserole holds its shape nicely, though it’s not the kind of dish you’d want to pack for a super fancy lunch.
- Vegetables add a subtle sweetness and texture, but you can easily swap them for whatever’s in your fridge.
- It’s simple—and that’s kind of the point: a reliable dinner that doesn’t require a lot of fuss.
If you’re hesitant about coconut milk in savory dishes, this recipe is a gentle introduction. The creaminess is subtle, and the herbs balance it out so you don’t feel like you’re eating a dessert. Plus, it’s great for meal prep; leftovers hold up well in the fridge or freezer, making busy evenings a little easier.
PrintDairy-Free Chicken and Rice Casserole
A comforting and hearty dairy-free chicken and rice casserole made with tender chicken, flavorful vegetables, and a creamy coconut milk base. Perfect for a family dinner or meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
1 cup celery, diced
1 1/2 cups long grain white rice, uncooked
2 1/2 cups low sodium chicken broth
1 cup canned coconut milk (full fat)
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
3 cups cooked chicken breast, shredded or diced
1 cup frozen peas, thawed
Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or casserole dish, heat olive oil over medium heat.
Add diced onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes until vegetables are softened.
Add the uncooked rice to the skillet and stir to combine with the vegetables.
Pour in the chicken broth and coconut milk. Stir in dried thyme, dried oregano, salt, and black pepper.
Bring the mixture to a gentle simmer on the stove for 2 minutes.
Remove from heat and evenly distribute the cooked chicken and thawed peas over the rice mixture. Do not stir.
Cover the skillet or casserole dish tightly with a lid or aluminum foil.
Bake in the preheated oven for 40 minutes, or until the rice is tender and the liquid is absorbed.
Remove from the oven and let the casserole rest, covered, for 5 minutes before serving.
Cooking this casserole doesn’t demand any special gear—just an oven-safe dish or skillet that can go from stove to oven. I usually serve it with a crisp green salad to cut through the richness, but sometimes it’s just me and a fork, savoring every bite. If you’re feeling adventurous, try adding a bit of smoked paprika or swapping peas for green beans or corn. I haven’t tested all combos, but a dash of cayenne might add a nice kick if you like things a little spicy.
FAQ
Can I use brown rice instead? You can, but it will need a longer cooking time and more liquid, so adjustments are necessary.
Is this casserole freezer-friendly? Yes, it freezes well for up to three months. Just thaw overnight before reheating.
Can I make this vegan? Substituting chicken with tofu or chickpeas works, but the flavor will be different—still tasty, just not the same.
Ready to try something cozy and satisfying tonight? Save this recipe and make it your go-to for those nights when you want comfort without the dairy fuss.