Dairy-Free Chicken and Rice Casserole

Kayla

This easy Dairy-Free Chicken and Rice Casserole is one of my favorite comfort foods to cook. It's made with a quick, homemade cream of chicken soup that takes this recipe out of this world!

5 from 1 vote

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Prep Time 5

Cook Time 1

Total Time 1 5

Course Main Course

Cuisine American

Servings

Calories 461 kcal

Ingredients

Dairy-Free Cream of Chicken Soup

3 cups homemade dairy-free cream of chicken soup full recipe linked & listed below
¾ cup vegan butter (I use country-crock plant butter with avocado oil) 1 ½ sticks
¾ cup flour see notes
1 ½ cups chicken broth
1 ½ cups unsweetened almond milk
½ teaspoon celery salt
¾ teaspoon onion powder

Remaining ingredients

2 cups basmati rice uncooked
1 cup almond milk
1 pound boneless chicken thighs or leg quarters
2 ½ teaspoons garlic powder
2 ½ teaspoons onion powder
1 ½ teaspoons celery salt or to taste
¼ teaspoon pepper

Instructions

Preheat the oven to 350 degrees Fahreinheit.

Make the Cream of Chicken Soup

Slice up your stick of butter and melt it in a pot over medium heat.
Slowly add the flour into the butter and whisk until smooth.
Pour in the chicken broth slowly while whisking. You want to add the liquids slowly to make sure the mixture remains smooth and lump free.
Slowly whisk in the almond milk. It will look thin at this point, so turn up the heat and let it come to a light boil while whisking constantly. It will thicken as it comes to a boil.
Remove it from the heat once it's very thick like a condensed soup.
Mix the spices in and whisk.
Soup will thicken more as it cools.
Makes about 3 cups.

Prepare to Bake it

In a large mixing bowl, mix together all ingredients except for the chicken.
Spray a 13x9 in casserole dish with cooking spray and pour the rice mixture into the pan.
Add the raw chicken on top of the mixture.
Bake uncovered for 1 hour.
Remove the chicken on to a separate dish, being careful as the chicken will be very hot.
Shred the chicken then add it back in the casserole dish.
Mix well to combine.
Enjoy!

Notes

If you are gluten free, when making the cream of chicken soup, you can use a gluten-free all-purpose flour in place of the regular flour.
When making the cream of chicken soup, if your mixture is too thin after adding all the liquids make sure to bring the soup to a light boil while whisking constantly to keep it from burning to the bottom. It will slowly begin to thicken as it softly boils. Once it has a thick, condensed soup consistency, remove it from the heat. It will thicken even more as it cools.

Nutrition

Calories: 461kcalCarbohydrates: 48gProtein: 15gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 45mgSodium: 1035mgPotassium: 121mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 3mgCalcium: 116mgIron: 1mg

Keyword dairy free chicken and rice casserole

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