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5 from 3 votes

KISS Chicken and Rice Casserole

Prep Time20 minutes
Bake Time55 minutes
Total Time1 hour 15 minutes
Servings: 8

Equipment

  • Hand immersion blender (a whisk will work fine if you don't have one)

Ingredients

For the base

  • 4 cups cooked white rice
  • 3 cups cooked chicken
  • 3/4 cup chopped fresh herbs (I used half basil and half Italian parsley, but any combination of basil, parsley and sage works well.)
  • 1 8 oz. package Baby Bella mushroom, sliced
  • 1 small yellow onion, diced
  • 1 Tbsp avocado oil

For the sauce

  • 1 can full-fat coconut milk
  • 1 cup bone broth
  • 1 large egg, beaten
  • 1/4 cup arrowroot powder
  • 1/4 cup nutritional yeast
  • 1 Tbsp herbs de Provence or Italian seasoning
  • 1 tsp poultry seasoning
  • 1 tsp salt
  • 1 tsp garlic powder
  • Fresh cracked pepper to taste

Instructions

  • Preheat oven to 350F and grease an 8.5x11" casserole baking dish with avocado oil.
  • In a skillet, sauté the chopped onion in avocado oil for about 5 min, or until soft.
  • Add the chicken, rice, chopped herbs, mushrooms, and sautéed onion to a large mixing bowl and toss to combine. After all of the base ingredients have been thoroughly mixed, transfer to the baking dish.
  • Add all the ingredients for the sauce into a saucepan and blend with a hand immersion blender. Once the mixture is smooth, bring to a simmer and continue to stir for a few minutes until the sauce thickens. You may need to periodically blend the mixture if it becomes lumpy.
  • Remove sauce from heat and carefully pour over the base. Give it a good stir to evenly coat everything.
  • Bake for about 55 minutes, until the edges are golden brown. Let cool for about 5 minutes before serving.