Wild Rice Chicken Casserole
A hearty and flavorful casserole combining wild rice, vegetables, chicken, and a creamy coconut sauce, baked to perfection.
Ingredients
Grains and Vegetables
- 1 cup wild rice
- 1 medium yellow onion (chopped)
- 4 large carrots (peeled and chopped)
- 5 stalks celery (chopped)
- 3 cups low-sodium chicken broth
- 1 cup full-fat canned coconut milk
- 4 Tbsp butter (or ghee)
- 1/4 cup gluten-free all-purpose flour
- 2 tsp garlic powder
- 3/4 tsp sea salt (to taste)
- 1 lb chicken breasts (chopped)
- 2/3 cup hazelnuts (chopped, optional)
- 1/3 cup fresh parsley (chopped)
Instructions
- Preheat oven to 350°F (175°C). Combine rice, vegetables, and broth in a casserole; bake covered 1 hour 15 minutes.
- Meanwhile, simmer coconut milk, butter, flour, salt, and garlic until thickened, about 4-5 minutes.
- Remove casserole, stir in sauce and raw chicken, then bake uncovered at 425°F (220°C) for 20-25 minutes until bubbly and cooked through.
- Top with hazelnuts and parsley before serving.
- Serve hot and enjoy!
Notes
For extra flavor, toast the hazelnuts before adding.