Chicken and Rice Casserole

Family Recipes, adapted for this lifestyle

This is an old family favorite, that used to be made with rice-a-roni. I recently adapted to be gluten free, sugar free, and much more healthy without using the rice-a-roni but still having that great flavor! So yummy. Such a great comfort meal.

Chicken and Rice Cassarole Gluten Free Dairy Free and yummy!

GF, SF, Vegetarian (without chicken)


  • 2 C uncooked/ 4 C cooked rice (I use boil in a bag= 2 bags) or sautee
  • 2 C cooked chicken breast (boiled)
  • 1 can (12 ounces) evaporated milk  (*for dairy free see below)
  • 1 C (gluten free) chicken broth
  • 1/2 C onion
  • 1 bell pepper
  • 12-15 baby carrots
  • 2 large eggs
  • 1-2 Tbslp cilantro
  • 1-2 Tblsp parsley
  • 3-4 cloves of garlic
  • 1 1/2 Tblsp lemon juice (I use real lemon)
  • 1 Tblsp salt
  • 1 tsp tumeric
  • 1 tsp black pepper


  1. Cook chicken on stovetop.
  2. Cook rice.
  3. Preheat oven to 350*.
  4. Sautee onion, pepper, carrots and garlic.
  5. Mix all ingredients together except chicken.
  6. Add chicken and pour into 2 quart casserole dish.
  7. Bake at 350* for 35 minutes with lid. Then take lid off and bake additional 5 minutes to crisp the top a bit.


* Dairy free? You can sub coconut milk 1:1, or make your own DF evaporated milk. Evaporated milk is easy to make with dairy free milk! It just takes a little longer.

  1. You will want to pour double the amount of milk that you need (so in this recipe 3 cups = 1 1/2 Cups evap. milk)
  2. Boil over medium heat (gentle boil) until the volume is cut in half.
  3. Optional: add vanilla and sea salt
  4. You should be left with 1 1/2 Cups
  5. This typically takes about 45 minutes

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