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Chicken Wild Rice Casserole Dairy Free

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This hearty, dairy-free chicken wild rice casserole is a comforting, crowd-pleasing dinner packed with nutty wild rice, tender chicken, bright veggies, and a creamy coconut-based sauce. It’s easy to make, perfect for busy families, and can be adapted for gluten-free or vegetarian diets.

Ingredients

Scale
  • 2 cups cooked wild rice (about 180g)
  • 2 cups cooked chicken, shredded or diced (about 300g)
  • 1 cup carrot, diced small (about 120g)
  • 1 cup celery, diced (about 120g)
  • 1 cup yellow onion, finely chopped (about 130g)
  • 3 cloves garlic, minced
  • 1 cup frozen peas (thawed)
  • 1/4 cup fresh parsley, chopped (optional)
  • 1/4 cup olive oil (or avocado oil)
  • 1/4 cup all-purpose flour (or gluten-free flour blend)
  • 2 cups unsweetened coconut cream (about 480ml)
  • 2 cups low sodium chicken broth (480ml)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon smoked paprika
  • 1/2 cup gluten-free panko breadcrumbs (optional topping)
  • Drizzle of olive oil (optional topping)
  • Sprinkle of fresh parsley (optional topping)

Instructions

  1. Rinse 1 cup uncooked wild rice under cold water. In a medium saucepan, combine rice with 3 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until tender but chewy. Drain excess water and fluff. (Or use pre-cooked wild rice.)
  2. If using raw chicken, season breasts or thighs with salt and pepper, bake at 400°F for 25-30 minutes, then shred or dice. Rotisserie chicken works too—just chop into bite-size pieces.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion, carrot, and celery. Sauté for 5-7 minutes until softened and fragrant. Stir in garlic and cook for 1 minute more.
  4. Sprinkle flour over sautéed veggies, stirring constantly for 2-3 minutes. Slowly whisk in chicken broth, scraping up any bits. Add coconut cream, thyme, sage, black pepper, salt, and smoked paprika. Simmer for 5-6 minutes until thickened, stirring often.
  5. In a large mixing bowl, combine cooked wild rice, chicken, sautéed veggies with sauce, peas, and parsley. Fold gently until well mixed. Taste and adjust seasoning as needed.
  6. Preheat oven to 375°F. Lightly oil a 9×13-inch casserole dish. Spoon mixture evenly into dish. (If using topping, sprinkle breadcrumbs and drizzle olive oil on top.)
  7. Cover with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes until topping is golden and casserole is bubbling at edges.
  8. Let casserole rest for 5-10 minutes before serving. Sprinkle with extra parsley if desired.

Notes

For gluten-free, use GF flour and breadcrumbs. Swap chicken for turkey, white beans, or chickpeas for vegetarian. Coconut cream can be replaced with unsweetened oat milk or cashew cream. Sautéing veggies is key for flavor and texture. Let casserole rest before serving for best consistency. Can be made ahead and refrigerated or frozen.

Nutrition

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

Find it online: https://blairrecipes.com/chicken-wild-rice-casserole-dairy-free-easy-comfort-dinner-recipe/