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Chicken Wild Rice Casserole (Dairy Free)

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A cozy, dairy free chicken wild rice casserole packed with tender chicken, chewy wild rice, veggies, and a golden crunchy topping. Comforting, gluten free, and perfect for busy weeknights or potlucks.

Ingredients

Scale
  • 2 cups cooked wild rice (about 225g; wild rice blend recommended)
  • 2 cups shredded cooked chicken (about 280g; rotisserie or poached)
  • 1 cup diced carrots (120g)
  • 1 cup diced celery (110g)
  • 1 cup diced onion (140g; yellow or white)
  • 2 garlic cloves, minced
  • 1 cup frozen peas (140g)
  • 1/4 cup chopped fresh parsley (optional)
  • 1 3/4 cups unsweetened coconut milk (carton, not canned)
  • 1 cup low sodium chicken broth
  • 1/4 cup gluten free all-purpose flour (or regular if not gluten free)
  • 1/4 cup olive oil
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon salt (more to taste)
  • 1/2 teaspoon black pepper
  • 1/2 cup gluten free breadcrumbs (or regular/panko if not gluten free)
  • 2 tablespoons olive oil (for topping)
  • 1 tablespoon chopped fresh parsley (for topping)
  • Pinch of salt (for topping)

Instructions

  1. Cook wild rice blend according to package directions (about 45 minutes simmered in water). Measure out 2 cups cooked rice.
  2. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
  3. In a large skillet, heat 2 tablespoons olive oil over medium. Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened. Add garlic and cook 1 minute more.
  4. Sprinkle 1/4 cup gluten free flour over veggies. Whisk or stir to coat. Slowly pour in coconut milk and chicken broth, whisking to avoid lumps. Add thyme, sage, salt, and pepper. Simmer 3–5 minutes until thick and creamy.
  5. In a large bowl, combine cooked wild rice, shredded chicken, sautéed veggies and sauce, frozen peas, and parsley. Stir gently until evenly mixed. Taste and adjust seasoning if needed.
  6. In a small bowl, toss breadcrumbs with 2 tablespoons olive oil, parsley, and a pinch of salt until crumbs are moistened.
  7. Spread casserole mixture into prepared dish. Sprinkle breadcrumb topping evenly over the surface.
  8. Bake uncovered for 30–35 minutes, until top is golden and edges are bubbling. If topping browns too quickly, cover loosely with foil for last 10 minutes.
  9. Let casserole cool for 10 minutes before serving to help sauce set and make slicing easier.

Notes

For best results, use a wild rice blend and carton coconut milk for a lighter sauce. Let casserole rest after baking for a creamy, sliceable texture. Add mushrooms, spinach, or seasonal veggies for variation. Leftovers taste even better the next day and freeze well. For nut allergies, use olive oil and gluten free flour only.

Nutrition

Keywords: chicken wild rice casserole, dairy free casserole, gluten free dinner, comfort food, easy casserole, meal prep, family dinner

Find it online: https://magnetmeal.com/chicken-wild-rice-casserole-recipe-best-cozy-dairy-free-dinner/