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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

HELLO, 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 Fahrenheit.

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

More Healthy Casserole Recipes:

 

Get wild!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

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

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

An incredibly cozy, comforting chicken casserole recipe that will please the whole family!

Ingredients

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!
Nutrition Information
Yield 6 Serving Size 1 of 6
Amount Per Serving Calories 379Total Fat 16gUnsaturated Fat 0gCarbohydrates 29gNet Carbohydrates 25gFiber 4gSugar 5gProtein 23g

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Caroline D

Sunday 10th of October 2021

It says 50 minutes for cook time but the first instruction says bake for 1 hour 15 minutes. Confusing

Kimberly

Thursday 24th of June 2021

I followed the 1/2 cup broth modification below but it was not enough liquid for the rice to absorb, so my rice turned out hard. The 1/2 cup of coconut milk + 5 Tbsp margarine worked great for the sauce. I liked the taste.

Katie

Saturday 15th of May 2021

Confused about the times. Recipe says takes 50 mins cooking and total of 1 hr including prep, but instructions require over an hour with just the first cooking step?

Rachel Bielmeier

Tuesday 16th of March 2021

Could this be made ahead and frozen?

Julia

Tuesday 16th of March 2021

Hi Rachel!

I haven't tested it myself, but in my experience, chicken casseroles like this freeze well. If you try it, I would add a small amount of additional fat - avocado oil/full-fat coconut milk to help keep it preserved and tasting great once it is reheated. Let me know if you try it! xo

Gracie

Saturday 15th of February 2020

Could you use Arrowroot powder in place of the flour?

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