Dairy-Free Classic Chicken and Rice Casserole

Rediscover comfort food with this Dairy-Free Classic Chicken and Rice Casserole, a wholesome and satisfying twist on a beloved family favorite. This hearty, one-pan meal combines tender chicken breasts, vibrant veggies like carrots, celery, and peas, and perfectly cooked rice, all infused with the earthy flavors of thyme and oregano. Made creamy and rich with unsweetened almond milk and chicken broth, this dish is a dairy-free delight that's perfect for those with dietary restrictions. Topped with optional dairy-free cheese for an indulgent finish and fresh parsley for a burst of freshness, it's not just easy to prepare—it’s also packed with flavor. Ready in just over an hour and perfectly portioned for six servings, this casserole is ideal for weeknight dinners or meal prepping. Plus, it's a simple, nutritious option the whole family will love!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrot, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup uncooked white rice
• 1.5 cups unsweetened almond milk
• 1.5 cups chicken broth
• 1 cup frozen peas
• 1 cup dairy-free cheese shreds (optional)
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken breasts with salt and pepper.

Step 3

Add the chicken to the skillet and cook for about 4-5 minutes on each side until browned. Remove from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the onion, garlic, carrot, and celery. Sauté for 5 minutes or until the vegetables are softened.

Step 5

Stir in the thyme and oregano, cooking for an additional 1 minute to release their flavors.

Step 6

Add the rice to the skillet, stirring to coat with oil and spices, cooking for another 2 minutes.

Step 7

Pour in the almond milk and chicken broth, stirring to combine.

Step 8

Bring the mixture to a simmer, and then transfer it to a 9x13 inch baking dish.

Step 9

Slice the cooked chicken into bite-sized pieces and mix it into the rice and vegetable mixture in the baking dish.

Step 10

Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.

Step 11

Remove the foil, stir in the peas, and sprinkle the dairy-free cheese shreds on top if using.

Step 12

Return to the oven, uncovered, for an additional 10 minutes, or until the cheese melts and the top is slightly golden.

Step 13

Remove from the oven and let stand for 5 minutes before garnishing with chopped parsley and serving.

Nutrition Facts

Serving size	(2232.1g)

Amount per serving	% Daily Value*
Calories	2849.4

Total Fat 111.6g	0%
Saturated Fat 61.4g	0%
Polyunsaturated Fat 3.7g
Cholesterol 385.6mg	0%
Sodium 5544.0mg	0%
Total Carbohydrate 268.0g	0%
Dietary Fiber 20.3g	0%
Total Sugars 22.7g
Protein 183.7g	0%

Vitamin D 136.3IU	0%
Calcium 2709.3mg	0%
Iron 13.8mg	0%
Potassium 3426.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 26.1%

Carbs: 38.1%