Skip to content Skip to sidebar Skip to footer
Home / casserole / chicken / dairy / free / gluten / recipe / rice

Gluten And Dairy Free Chicken And Rice Casserole Recipe

Post a Comment
Table of Contents [Show]

DairyFree Chicken Broccoli & Rice Casserole {GlutenFree} Meaningful Eats
DairyFree Chicken Broccoli & Rice Casserole {GlutenFree} Meaningful Eats from meaningfuleats.com

Description

This gluten and dairy free chicken and rice casserole is a delicious and comforting meal that can be enjoyed by everyone, regardless of their dietary restrictions. The flavorful chicken and vegetables are baked with tender rice and a creamy sauce, creating a hearty and satisfying dish that's perfect for chilly nights.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 cups brown rice
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups frozen mixed vegetables (peas, carrots, corn)
  • 1 cup unsweetened almond milk
  • 3 tablespoons gluten-free all-purpose flour

Equipment

  • Large skillet
  • 9x13 inch baking dish
  • Whisk

Method

  1. Preheat oven to 375°F.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
  3. Add the onions and garlic to the skillet and cook until softened, about 3 minutes.
  4. Add the rice to the skillet and stir to coat with the onion mixture.
  5. Pour in the chicken broth and add the thyme, rosemary, sage, salt, and pepper. Stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and cover. Cook for 25 minutes.
  7. Add the frozen vegetables and cooked chicken to the skillet and stir to combine.
  8. In a small bowl, whisk together the almond milk and gluten-free all-purpose flour until smooth.
  9. Pour the milk mixture over the chicken and rice in the skillet, stirring gently to combine.
  10. Transfer the mixture to a 9x13 inch baking dish and cover with foil.
  11. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the rice is tender.
  12. Serve hot and enjoy!

Notes

This recipe can be easily customized to your liking by adding your favorite vegetables or herbs. You can also substitute the almond milk for another dairy-free milk alternative, such as coconut milk or cashew milk.

Nutrition Info

  • Serving Size: 1/6 of recipe
  • Calories: 380
  • Total Fat: 8g
  • Saturated Fat: 1.5g
  • Cholesterol: 65mg
  • Sodium: 980mg
  • Total Carbohydrates: 48g
  • Dietary Fiber: 4g
  • Sugars: 2g
  • Protein: 28g

Recipe Tips

To save time, you can use pre-cooked chicken, such as rotisserie chicken or leftover grilled chicken. Simply shred or chop the chicken and add it to the skillet with the vegetables. You can also use instant brown rice instead of regular brown rice, which will reduce the cooking time by about 10-15 minutes. Lastly, if you're not gluten-free, you can use regular all-purpose flour instead of gluten-free flour.

Post a Comment for "Gluten And Dairy Free Chicken And Rice Casserole Recipe"