Wild Rice Chicken Casserole (Gluten-Free)

Wild Rice Chicken Casserole with vegetables is a healthy, filling meal! Make it and serve to guests, or prepare as a meal prep dinner for the week.

Wild Rice Chicken Casserole - gluten-free, dairy-free casserole recipe for a healthy, filling dinner | TheRoastedRoot.net

Hellooooo casserole of my dreams!

For those times you’re looking for a hearty, filling, yet clean meal, this casserole is a perfect fit! Packed with veggies, wild rice, chicken and a creamy cream-less sauce, the meal is flavorful and creamy, AND great for feeding a crowd.

It’s just so palate-pleasing and belly-satisfying!

The way I see it, this casserole is marvelous for the chilly fall and winter months. Getting cozy on the couch with a pile of delicious casserole in your favorite bowl, wearing your favorite stay-at-home sweater with a mug of tea steeping on the coffee table and a great book? This is my idea of a wildly vivacious evening 😀

While this casserole does require a substantial time investment, I pinky promise it is well worth it. Plus, most of the time is bake time, which means you can easily multi-task as it bakes. 

Wild Rice Chicken Casserole made dairy-free and gluten-free - a healthy, filling dinner recipe | TheRoastedRoot.net

How about we bake it up?

 

How to Make Wild Rice Chicken Casserole:

Preheat the oven to 350 degrees F. Add the wild rice, onion, chopped carrots, celery and broth to a large casserole dish. Cover with foil and bake on the center rack of the preheated oven 1 hour and 15 minutes.

How to make chicken and rice casserole

A few minutes before the rice has finished cooking, add the coconut milk, butter, flour, sea salt and garlic powder to a small saucepan. Bring to a full boil, then reduce the heat to a simmer. Whisk consistently until mixture has thickened, about 4 to 5 minutes. 

Once the veggies and rice have finished baking, remove the foil. Stir in the sauce and raw chopped chicken. Increase oven heat to 425 degrees F. Place casserole back in the oven and bake another 20 to 25 minutes, until casserole is bubbly and chicken is cooked through.

Top with chopped hazelnuts (optional) and chopped parsley.

Serve heaping portions and enjoy!

Chicken and Rice Casserole - dairy-free, gluten-free casserole recipe that is flavorful, filling and delicious! | TheRoastedRoot.net

Recipe Adaptations:

  • Add or swap out your favorite vegetables. Cauliflower, broccoli, and/or bell pepper would be great!
  • Use brown rice instead of wild rice.
  • Swap the butter for ghee or a non-dairy vegan butter spread to make the recipe completely dairy-free
  • If you aren’t dairy-free, use 2 cups of whole milk instead of coconut milk
  • If you have leftover chicken or turkey, toss ‘er in instead of using raw chicken

Chicken and Rice Casserole - dairy-free, gluten-free casserole recipe that is flavorful, filling and delicious! | TheRoastedRoot.net

If you like this recipe, you may also enjoy:

 

Get wild!

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If you make this Rice and Chicken Casserole recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Wild Rice Chicken Casserole - gluten-free casserole recipe for a healthy, filling dinner | TheRoastedRoot.net

Wild Rice Chicken Casserole

Course: Main Course
Cuisine: American
Keyword: casserole, chicken, gluten free, wild rice
Servings: 6 servings
Author: Julia

Healthy, hearty gluten-free chicken casserole recipe with wild rice

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Ingredients

  • 1 cup wild rice
  • 1 medium yellow onion chopped
  • 4 large carrots peeled and chopped
  • 5 stalks celery chopped
  • 3 cups chicken broth
  • 1 cup full-fat canned coconut milk
  • 1 stick (8 Tbsp) butter or ghee
  • 1/4 cup gluten-free all-purpose flour
  • 2 tsp garlic powder
  • 1 lb chicken breasts chopped
  • 2/3 cup hazelnuts optional
  • 1/3 cup fresh parsley chopped

Instructions

  1. Preheat the oven to 350 degrees F. Add the wild rice, onion, chopped carrots, celery and broth to a large casserole dish. Cover with foil and bake on the center rack of the preheated oven 1 hour and 15 minutes.

  2. A few minutes before the rice has finished cooking, add the coconut milk, butter, flour, sea salt and garlic powder to a small saucepan. Bring to a full boil, then reduce the heat to a simmer. Whisk consistently until mixture has thickened, about 4 to 5 minutes.

  3. Once the veggies and rice have finished baking, remove the foil. Stir in the sauce and raw chopped chicken. Increase oven heat to 425 degrees F. Place casserole back in the oven and bake another 20 to 25 minutes, until casserole is bubbly and chicken is cooked through.

  4. Top with chopped hazelnuts (optional) and chopped parsley. Serve heaping portions and enjoy!

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Comments

  1. Pingback: Mushroom Bolognese Spaghetti Squash Casserole - The Roasted Root

    1. Julia Post author

      Hi Kelly,

      You can use regular milk or broth. If you go for broth, the casserole will not taste as creamy, but will still be very good!

      Reply
  2. Corriander Leaf

    Thanks, for sharing this with us. It’s a really very easy and grateful way to cooking.
    We are a Corriander leaf: restaurant in Yangon, Myanmar. If you visit Yangon, Just try and feel the real taste of Indian dishes.

    Reply

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