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Chicken and rice casserole sm



  • 4 Chicken Breast, skin on, and bone-in
  • 1-2 Large Onions for baking
  • Fresh Herbs: Parsley, Sage, Rosemary & Thyme or dried mix
  • 2 Packages Fresh Mushrooms [8 oz.], any kind, Crimmini are great
  • 2C Cooked Brown Rice OR Mix of Rice: Brown,  Forbidden Black, Bhutan Red
  • 32 oz. or 4C Chicken or Vegetable Broth, Divided
  • *2C Nut Milk:  Cashew or Macadamia Nut [*make by blending 1/2C Nuts + 2C Filtered Water]
  • 1/4C Coconut Flour or other flour [you may need more if not using coconut flour]
  • 1/2C Shallots, minced
  • 1/4C Celery, chopped
  • 2-3 Garlic Cloves, minced
  • 1/4C Sulfate-free White Wine
  • 1/4C Extra Virgin Olive Oil plus  more for coating chicken
  • Himalayan Salt, to taste
  • Fresh Cracked Pepper, to taste

DIRECTIONS: preheat oven to 350ºF. Rinse chicken breasts, pat dry, brush skin with olive oil or remove skin and brush meat with oil, cover with chopped herbs.  Slice onion[s] thickly, place single layer in bottom of glass baking dish with lid, add wine, put chicken breasts on top of onion slices.  Cover and bake 40-45 minutes or until chicken is cooked through [uncover last 10-15 minutes to brown skin].  In the meantime, add 1 cup rice + 2 cups broth to saucepan, bring to a boil, reduce heat, cover, simmer 45 minutes or until rice is cooked. Slice mushrooms, shallots, and celery, press garlic.  Gently heat oil in large skillet, add vegetables and sauté until just tender.  In a bowl, whisk flour with some broth to dissolve it, whisk in rest of broth, add nut milk, pour over vegetables in skillet.  Whisk bottom of skillet constantly, until mixture boils and thickens into gravy. Remove from heat, mix in cooked rice, add salt and pepper. Serve with baked chicken.

TO MAKE THIS AS A CASSEROLE—sauté onions, garlic, and celery lightly, mix in dry rice and sliced mushrooms. Turn into glass baking dish with lid.  Place uncooked chicken on top [remove skin for less grease]. Whisk flour, broth, and nut milk, pour over casserole, cover, bake 45-60 minutes in preheated 350ºF oven, until chicken and rice are cooked and liquid is absorbed.




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The "Aloha Cooks" live in Hawaii and create original recipes using healthy whole foods and since one of them is a registered dietitian you can be sure they are delicious and nutritious.

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