Dairy Free Wild Rice Casserole
Cozy, bubbling, and deeply satisfying, this wild rice casserole is the kind of comfort food that earns a permanent spot in your weeknight rotation. Tender chunks of chicken, earthy cremini mushrooms, and a hearty mix of celery and carrot come together with nutty wild rice in a creamy sauce that somehow contains zero dairy. The secret is a roux made with dairy-free butter and flour, finished with a full can of rich coconut milk and chicken broth — it thickens beautifully and coats every grain and vegetable without a drop of cream or cheese. A crispy breadcrumb topping, tossed in olive oil and baked until golden, gives you that satisfying crunch that makes a casserole feel truly complete. It serves six, so it's ideal for feeding a family or stashing leftovers for the week ahead. Fresh parsley scattered on top at the end adds a bright, herby finish that ties the whole dish together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the casserole
- 1 cup wild rice blend, rinsed
- 2 ½ cups chicken broth
- 1 ½ lb boneless, skinless chicken breasts, cut into ¾-inch pieces
- 2 tbsp olive oil, divided
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 8 oz cremini mushrooms, sliced
- 3 stalks celery, thinly sliced
- 1 medium carrot, peeled and diced
For the sauce
- 3 tbsp dairy free butter
- 3 tbsp all-purpose flour
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tsp dried thyme
- ½ tsp garlic powder
For the topping
- ½ cup dairy free breadcrumbs
- 1 tbsp olive oil
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Combine the rinsed wild rice blend and 2 1/2 cups chicken broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and cook until the rice is just tender and most of the liquid is absorbed, about 35–40 minutes. Remove from heat and set aside.
- 2
While the rice cooks, heat 1 tbsp olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Add the chicken in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center and an instant-read thermometer reads 165°F (74°C), about 6–8 minutes. Transfer the chicken to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!