Chicken and Rice Casserole Recipe (Gluten Free, Dairy Free)
Next time you’re in the mood for serious comfort food that is also gluten free, dairy free, make this Chicken and Rice Casserole Recipe.
- 1 ½ teaspoons dried parsley
- 1 teaspoon coarse salt
- 1 teaspoon dried thyme
- 1 teaspoon dried minced onion
- ½ teaspoon granulated garlic
- ¼ teaspoon ground black pepper
- 1 1/3 cups basmati or jasmine rice
- 1 ½ cups Dairy Free Cream of Chicken Soup (see recipe link in the Notes below)
- 2/3 cup water
- 1/3 cup unsweetened, unflavored coconut milk (in a carton, not canned)
- 3 tablespoons olive oil
- 6 chicken thighs, with bone or without, remove skin if present
Preheat oven to 350°F. For seasoning mix, in a small bowl combine parsley, salt, thyme, minced onion, garlic, and pepper. Set aside.
In an ungreased 3-quart rectangular baking dish combine rice, cream of chicken soup, water, coconut milk, oil, and 2 ½ teaspoons of the seasoning mix. Stir until well combined. Spread to an even layer in the dish.
Arrange chicken thighs on top of rice (avoid overlapping chicken). Sprinkle chicken with remaining seasoning mix. Cover dish with foil.
Bake for 60 to 65 minutes or until rice is just tender and chicken registers 175-180°F when tested with an instant-read thermometer*. Cover casserole loosely with foil and let stand 5 to 10 minutes before serving.
Click here for recipe for Dairy Free Cream of Chicken Soup * When testing chicken with the instant-read thermometer, make sure to insert the thermometer into the side of the thigh so enough of the thermometer is inserted in the meat to get a good reading. Or, if using boneless thighs, you can stack 2 or 3 thighs and insert the thermometer into the stack of meat to get a better reading. Just make sure the thermometer isn’t touching the bone or isn’t exposed to any air if you insert it into stacked thighs. Yield: 6 servings (1 chicken thigh + about ¾ cup rice per serving)