Dairy-Free Chicken Broccoli Rice Casserole

Easy, satisfying and no need to open a can of that condensed cream of mushroom stuff!


1 recipe of Cream Of Soup Base
1 cup jasmine or basmati rice
1 cup of water
1 teaspoon thyme
1/2 teaspoon sage
1 teaspoon granulated garlic
salt and pepper
1 cup chopped frozen broccoli
2 boneless skinless chicken breasts, cut into 1 inch cubes

Place uncooked rice in the bottom of a greased 9×13 baking dish.  Sprinkle with seasonings and pour water over the rice.  Stir in the Cream of Soup and spread evenly over the bottom of the casserole dish.  Top with broccoli and chicken chunks and sprinkle with additional salt and pepper.  Cover with aluminum foil and bake for 45 minutes at 375.  Remove foil and bake for another 10-15 until liquid is absorbed and top just begins to brown.  Let stand for 5-10 minutes before serving.


My favorite baking dishes are Emile Henry. I have a pie plate and two rectangle bakers. The bake evenly and clean up nicely – I put mine in the dishwasher and they come out perfectly clean every time.
Emile Henry 979650 France Ovenware Ultime Rectangular Baking Dish, 11.4 x 7.5, Blue

One comment

  1. Potential for pressure cooker and put in steamed broccoli after it cooks. There’s an alternative to cream of mushroom? 🙂


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