Chicken And Rice Casserole Recipe Gluten Free Dairy Free

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CHICKEN AND RICE CASSEROLE RECIPE (GLUTEN FREE, DAIRY FREE)



Chicken and Rice Casserole Recipe (Gluten Free, Dairy Free) image

Next time you're in the mood for serious comfort food that is also gluten free, dairy free, make this Chicken and Rice Casserole Recipe.

Provided by Laura Marzen, RD

Categories     Main Course

Number Of Ingredients 12

1 ½ teaspoons dried parsley
1 teaspoon coarse salt
1 teaspoon dried thyme
1 teaspoon dried minced onion
½ teaspoon granulated garlic
¼ teaspoon ground black pepper
1 1/3 cups basmati or jasmine rice
1 ½ cups Dairy Free Cream of Chicken Soup (see recipe link in the Notes below)
2/3 cup water
1/3 cup unsweetened, unflavored coconut milk (in a carton, not canned)
3 tablespoons olive oil
6 chicken thighs, with bone or without, remove skin if present

Steps:

  • Preheat oven to 350°F. For seasoning mix, in a small bowl combine parsley, salt, thyme, minced onion, garlic, and pepper. Set aside.
  • In an ungreased 3-quart rectangular baking dish combine rice, cream of chicken soup, water, coconut milk, oil, and 2 ½ teaspoons of the seasoning mix. Stir until well combined. Spread to an even layer in the dish.
  • Arrange chicken thighs on top of rice (avoid overlapping chicken). Sprinkle chicken with remaining seasoning mix. Cover dish with foil.
  • Bake for 60 to 65 minutes or until rice is just tender and chicken registers 175-180°F when tested with an instant-read thermometer*. Cover casserole loosely with foil and let stand 5 to 10 minutes before serving.

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