There’s nothing like cozy comfort food on a winter’s day! This chicken rice casserole is creamy, hearty, and delicious. You won’t miss the gluten or dairy in this tasty, easy to make casserole.
Winter weather has me craving all the cozy food – how about you?
Whether it’s creamy spinach pasta, stuffed squash, or dairy free cheeseburger soup, something warm and filling is always welcome when it’s cold outside.
Chicken casserole is always a favorite for parties or holidays. This chicken rice casserole has lots of flavor from onions, garlic, and crunchy breadcrumbs on top. It’s the perfect combination of savory, creamy, and crispy.
- vegan buttery spread
- gluten free flour
- boneless, skinless, chicken breasts
- salt and pepper
- garlic powder
- Italian seasoning
- chicken broth
- dairy free mozzarella shreds
- cooked white rice
- gluten free garlic breadcrumbs
- Put the vegan buttery spread, chopped onions, and garlic in an oven safe skilled. Cook until softened. (You can also use a regular frying pan and just transfer everything to a casserole dish before baking in the oven).
- Add the gluten free flour blend and cook over medium heat for a couple of minutes.
- Add the broth, spices, and chicken. Cook over medium heat for just a couple of minutes before stirring in the cooked white rice and dairy free cheese shreds.
- Cover the pan with foil and bake at 375 degrees F for 45 minutes. Remove the foil and top with garlic breadcrumbs, and bake for an additional 10 minutes.
- You can leave out the dairy free cheese if you don’t have a brand that works for you. This dish will still be great without it!
- If you can’t have rice, you can use quinoa. If you use cauliflower rice, the dish may have a little more liquid, so be aware of that.
- You can use any type of breadcrumb that works for you. Homemade with your favorite bread or store bought breadcrumbs are both fine.
- Instead of breadcrumbs, you could use crushed crackers or potato chips.
- If you can’t have garlic or onion, you could add chopped celery, green peppers, and fresh herbs to this dish to add flavor.
Store leftover casserole in the refrigerator in an airtight container. It should stay fresh for 3 days.
You can freeze leftover casserole if you like. Store in freezer safe containers, and thaw before reheating.
What to Serve with Chicken Casserole
More Dairy Free Chicken Recipes
- Creamy Garlic Pasta with Chicken Meatballs
- Slow Cooker Chicken Wild Rice Soup
- White Chicken Chili without Beans
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Dairy Free Chicken Rice Casserole.
The coziest chicken rice casserole around – made without any dairy or gluten! Crunchy breadcrumbs, chicken, and creamy rice make this dish irresistible!
- 1 cup chopped onion
- 3 garlic cloves minced
- ½ cup vegan buttery spread
- 2 Tablespoons gluten free flour blend
- 2 ½ cups chicken broth
- 1.25 pounds boneless skinless chicken breast cut into one inch pieces
- ¾ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 teaspoon salt
- ⅓ teaspoon pepper
- 3 cups cooked white rice I used Basmati rice. Use any rice you like.
- ½ cup dairy free mozzarella shreds I used Daiya brand mozzarella style shreds
- 1 ½ cups gluten free garlic breadcrumbs
Preheat oven to 375 degrees F.
In a cast iron skillet, cook the chopped onion and minced garlic in the vegan buttery spread. Cook over medium heat until it starts to soften, about 5 minutes. You can use any kind of oven safe skillet, or you can use a regular frying pan and then bake the casserole in a casserole dish.
Stir in the gluten free flour blend, and allow it to cook for 2-3 minutes to get rid of the flour taste.
Add the chicken broth and seasonings, and stir. Add the pieces of chicken breasts. You can use kitchen scissors and cut the chicken breasts right into the skillet (that way you don't make extra dishes to wash).
Stir in the cooked white rice and dairy free cheese shreds.
Make sure everything is covered in liquid, then cover the skillet with foil and bake at 375 degrees F for 45 minutes.
While the casserole is baking, you can make your garlic breadcrumbs if you are doing that from scratch.
After 45 minutes, remove the foil and sprinkle the breadcrumbs on top of the casserole. Bake for another 10 minutes.
You need to cook the rice before you start this casserole. You can use pre-cooked rice from the store, or make your rice ahead of time on the stove or in a rice cooker.
Store leftover casserole in an airtight container in the refrigerator.
If you don’t want to use breadcrumbs, you can use crushed potato chips or cracker crumbs.
If you don’t have a safe brand of dairy free cheese, you can leave that out. This casserole will still taste good without the cheese.
Would you recommend cooking this in a slow cooker?
Is the chicken cooked before putting into the casserole dish or is it cooked while in the casserole dish?
No, it will cook in the oven!
Yummy! I found this to be an easy, delicious, and very adaptable dish. I didn’t have as much leftover chicken as the recipe called for, but I added some frozen peas and a few tblsps of salsa sauce and it turned out perfectly. I baked it an 8×8 pyrex dish and it was done in 45 min. right on the dot. Excellent recipe!
The taste of this was absolutley delicious! My only problem was that the rice turned out mushy. Other than that, was very good!
I loved this casserole! Leftovers were delicious.