Creamy Chicken Mushroom Brown Rice Casserole Recipe
This creamy dairy-free chicken mushroom and brown rice casserole tastes like cream of mushroom soup in a casserole. The best comfort food!
INGREDIENT
– 1 cup uncooked brown rice– 1 Tbsp avocado oil– 1 medium yellow onion chopped– 4 cloves garlic minced– 8 ounces mushrooms chopped– 1.5 lbs boneless skinless chicken breasts chopped– 1 15-oz. can full-fat coconut milk– 2 Tbsp gluten-free all-purpose flour– 2 Tbsp cider vinegar– 1 Tbsp liquid aminos or low-sodium soy sauce– 1 tsp sea salt
As directed, cook brown rice on stove. Without water, I boil rice in chicken broth for flavour. Rice can be leftover since the recipe requires 3 cups.
Step 1
INSTRUCTIONS
Prepare other ingredients while rice cooks.For easy cleanup, pre-heat the oven to 400 degrees Fahrenheit and lightly spray a large 13” x 9” casserole or baking dish with cooking spray.
Step 2
Heat avocado oil on medium-high in a 12-inch skillet. The chopped onion should soften in 5 minutes in the skillet, stirring occasionally.
Step 3
Cover and soften minced garlic and mushrooms in the skillet for 3 minutes.
Step 4
Except for spinach, add chopped chicken breasts, coconut milk, all-purpose flour, cider vinegar, liquid aminos (or soy sauce), and sea salt to the skillet. Boil everything well.
Step 5
Cover skillet and add spinach right after boiling. Spinach should easily mix in after 1–2 minutes. Non-cooked chicken and spinach are fine. Bake the casserole to finish cooking the chicken.
Step 6
Place cooked brown rice in baking dish.Stir the rice and creamy mushroom chicken mixture in the casserole dish until well combined.
Step 7
Bake the casserole until bubbly, 15 minutes. For 3–4 minutes, broil the casserole on High until the top is slightly crispy. Serve casserole and enjoy!