Dairy Free Chicken & Rice Casserole
From poohbearlovesheavymetal 8 years ago
- 60 minutes to make
- Serves 4-6
All the yum without all the regret.
Ingredients
- 8 oz. mushrooms, diced shopping list
- 2-3 leafy stalks of celery, diced shopping list
- 1 small onion, diced shopping list
- 1/2 cup oil (I prefer Saffola) shopping list
- 1/2 cup flour shopping list
- 4 cups almond milk (homemade or unsweetened) shopping list
- 2 tsp. salt shopping list
- 1/2 tsp. pepper shopping list
- 1 tsp. granulated onion shopping list
- 1 tsp. granulated garlic shopping list
- 1 tbsp. dried parsley shopping list
- 1-1/2 cups white rice shopping list
- 3-4 boneless skinless chicken breasts or bone-in chicken thighs shopping list
- 1/2 cup of fried onions (I prefer Trader Joe's brand) shopping list
How to make it
- Place rice and chicken broth in pot or rice cooker. Cook rice until tender and all broth absorbed.
- In pan saute diced vegetables in a teaspoon of oil.
- In a Dutch oven, add flour to the rest of the oil. Stir and cook until light tan. Slowly add almond milk a little at a time. Stirring occasionally to prevent scorching. Sauce will start out looking clumpy, then like mashed potatoes, but once all the almond milk is added it should be glossy and creamy. Stir in seasonings and taste. Add more seasonings if desired.
- Add vegetables and rice to sauce then stir. Put in chicken and push down until covered. Sprinkle top with french fried onions if desired. Bake at 350 degrees for about 30 minutes until bubbly and brown on top.
- Note: If you don't have a Dutch oven, cook sauce in another pan. Lay chicken in a glass casserole pan. Mix sauce with rice and pour over chicken. Then bake as directed.
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