Dairy-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.