Chicken and Rice Casserole /Dairy Free

Happy Wednesday! I am so excited to be sharing this casserole recipe with you from Jen @ Gluten Free and Dairy Free Living!   When Dan and I were brainstorming on what to make this week, he had asked for chicken tetrazzini.  Having no idea what the ingredients were until I googled it, I quickly ruled it out because of all the dairy in it ( sorry hun ).  I really wanted to make some kind of casserole so on I searched for something dairy free.  After about 15 minutes, I came across this one for Chicken and Rice. The ingredients were simple (no cream of something soup, milk and a ton of cheese needed).

          I do not think it’s the lighting in the photo this time… it really did turn out this odd brown color

Ingredients

  • 2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry
  • Salt and pepper
  • Olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 lb cremini or button mushrooms, sliced (I used baby bellas 1 -8oz pack)
  • 1/4 cup dry sherry or white wine (I just used extra chicken stock)
  • 1 1/3 cups chicken stock (more if you are making this with brown rice)
  • 1/2 cup mayonnaise
  • 1/4 cup coconut milk
  • 1 teaspoons lemon juice
  • 1 cup raw, medium or long grain, white rice
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon paprika
Directions
1. Season chicken with salt and pepper.  Sauté chicken over medium high heat in olive oil until it turns golden brown.  The chicken doesn’t have to be cooked through, just browned on the outside
2. Reduce heat to medium.  Sauté onion until translucent.  Add garlic and cook for an additional minute.  Place in casserole dish.
3. Dry sauté the mushrooms until golden.  Place in casserole dish
4. De-glaze the pan with chicken stock or sherry.  Place in casserole dish
5. Add mayonnaise, coconut milk, lemon juice, rice, salt, Italian seasoning, and paprika to casserole and mix well.
6. Place chicken on top and cover tightly.  Bake for 45 min (longer for brown rice) at 375 degrees.  Bake for an additional few minutes uncovered if there is still liquid that needs to be absorbed. (mine took an additional 10 minutes)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
I have never used mayo in a dish like this so it did scare me a bit.  Going into making it, I was not expecting too much in the outcome.  I don’t think Dan was either. However, we were both blown away at how good this was! It tastes just like chicken and stove top stuffing.  Dan went back for seconds and I had to remind him to take it easy since this was supposed to last all week.  He then said, “Yeah, that’s not happening.” LOL  That’s when I knew this was a keeper.  I definitely will be making this one again soon. 

One thing I want to learn is how to make creamy, delicious dishes but with dairy free ingredients. Some times I miss that quality in my food. I know that once I make some of these recipes, it will get easier to make substitutions.

How about you? Are you a whiz at altering recipes?

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4 thoughts on “Chicken and Rice Casserole /Dairy Free

  1. i'm TERRIBLE at altering recipes; any deviation i have to make gives a little panic attack over potential ruin. i'm so glad this turned out to be a favorite for you both though!

  2. I used to panic when I would mess up a recipe or forget to buy an ingredient. My husband (who is a much better cook) would have to rescue me. Now Google does that job!

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