The coziest chicken rice casserole around - made without any dairy or gluten! Crunchy breadcrumbs, chicken, and creamy rice make this dish irresistible!
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.