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A pan of baked chicken and rice casserole sitting on a marble counter.
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Baked Chicken and Rice

This delicious baked chicken and rice dinner is a twist on the classic 4-ingredient recipe. This gluten free and dairy free version uses no canned soups and no soup packets, but still achieves the perfect creamy chicken flavor!
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 375 kcal

Ingredients

For the chicken:

  • 6 (681 g) Boneless Skinless Chicken Thighs
  • 2 Tablespoons (26 g) Olive Oil
  • 3 Tablespoons Minced Onion
  • 1 Tablespoon Beef Bouillon Granules
  • 1 ½ teaspoons Light Brown Sugar
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Dried Parsley
  • ⅛ teaspoon Paprika

For the rice:

Instructions

  • Preheat the oven to 350 °F (177 °C) Spray a 9x13 pan with non-stick cooking spray.
  • Add the chicken thighs to a large bowl and drizzle with olive oil.
    6 (681 g) Boneless Skinless Chicken Thighs, 2 Tablespoons (26 g) Olive Oil
  • Combine the minced onion, beef broth granules, sugar, salt, black pepper, onion powder, garlic powder, dried parsley and paprika in a small dish. Sprinkle the mixture over the chicken thighs and stir to coat them well. Set aside while you prepare the rice.
    3 Tablespoons Minced Onion, 1 Tablespoon Beef Bouillon Granules, 1 ½ teaspoons Light Brown Sugar, 1 teaspoon Kosher Salt, ½ teaspoon Black Pepper, ½ teaspoon Onion Powder, ½ teaspoon Garlic Powder, ¼ teaspoon Dried Parsley, ⅛ teaspoon Paprika
  • Add the butter to a saucepan over medium heat.
    6 Tablespoons (85 g) Vegan Butter
  • Once the butter has melted, add in the salt, onion powder and black pepper. Let it cook for just a minute or so until the butter is bubbling.
    ¾ teaspoon Kosher Salt, ¾ teaspoon Onion Powder, ½ teaspoon Black Pepper
  • Add in the chicken broth, milk and starch. Whisk together.
    2 ½ Cups (568 g) Gluten Free Chicken Broth, 1 Cup (227 g) Non Dairy Milk, ⅓ Cup (42 g) Tapioca Starch
  • Continue to cook the mixture while whisking gently but constantly until the mixture begins to thicken.
  • Stir the uncooked rice into the cream mixture.
    1 ½ Cups (280 g) Long Grain White Rice
  • Pour the rice mixture into the prepared baking dish. Nestle the chicken thighs on top and pour any remaining marinade over the chicken.
  • Cover the pan with aluminum foil and bake for 45 minutes, then uncover and bake for 10-15 minutes more to brown.

Notes

STORAGE: Store leftover chicken and rice in an airtight container in the refrigerator for up to 4 days.  Reheat to 165F internal temperature before serving.