Soy-Free Classic Chicken and Rice Casserole

Discover the comforting and wholesome flavors of this Soy-Free Classic Chicken and Rice Casserole, a perfect family-friendly dinner that’s rich, creamy, and satisfying. Featuring tender, seasoned chicken breast pieces nestled in a bed of aromatic basmati rice, sautéed vegetables, and a velvety sauce made with chicken broth and coconut milk, this recipe is ideal for those avoiding soy without skimping on flavor. Finished with a golden layer of melted cheddar cheese and a sprinkle of fresh parsley, this one-dish wonder is conveniently baked in the oven for easy preparation and cleanup. With just 20 minutes of prep time and easy-to-find ingredients like carrots, celery, and onion, this casserole is a hearty classic that’s as nourishing as it is delicious. Perfect for weeknight dinners or make-ahead meal planning, it’s a crowd-pleaser that brings comfort food to your table with a uniquely soy-free twist!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 pounds Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Onion powder
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 large, diced Yellow onion
• 2 medium, diced Carrots
• 2 diced Celery stalks
• 3 cups Chicken broth
• 1 cup Basmati or long-grain white rice
• 1 cup Canned coconut milk
• 2 cups Cheddar cheese, shredded
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the chicken breasts into 1-inch pieces and season them with salt, pepper, garlic powder, and onion powder.

Step 3

In a large ovenproof skillet or casserole dish, heat olive oil over medium-high heat.

Step 4

Add the seasoned chicken pieces and sauté for about 5-7 minutes until browned on all sides. Remove the chicken from the skillet and set aside.

Step 5

In the same skillet, melt the butter and add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables are softened, stirring occasionally.

Step 6

Incorporate the rice into the vegetable mixture and sauté for about 1-2 minutes, allowing the rice to toast lightly.

Step 7

Pour in the chicken broth and coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.

Step 8

Return the browned chicken pieces to the skillet, distributing them evenly throughout the rice mixture.

Step 9

Cover the skillet or transfer the mixture to a baking dish covered with aluminum foil. Place it in the preheated oven.

Step 10

Bake for 25 minutes, then remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and bake uncovered for an additional 10 minutes.

Step 11

Remove from the oven and allow the casserole to rest for 5 minutes before serving.

Step 12

Garnish with chopped fresh parsley and serve warm.

Nutrition Facts

Serving size	(2893.6g)

Amount per serving	% Daily Value*
Calories	3526.5

Total Fat 208.3g	0%
Saturated Fat 124.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 880.3mg	0%
Sodium 6491.1mg	0%
Total Carbohydrate 125.9g	0%
Dietary Fiber 15.5g	0%
Total Sugars 30.3g
Protein 294.0g	0%

Vitamin D 54.8IU	0%
Calcium 2091.0mg	0%
Iron 20.6mg	0%
Potassium 5283.9mg	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: 52.7%

Protein: 33.1%

Carbs: 14.2%