Creamy Chicken Mushroom Brown Rice Casserole Recipe

This creamy dairy-free chicken mushroom and brown rice casserole tastes like cream of mushroom soup in a casserole. The best comfort food! 


– 1 cup uncooked brown rice – 1 Tbsp avocado oil – 1 medium yellow onion chopped – 4 cloves garlic minced – 8 ounces mushrooms chopped – 1.5 lbs boneless skinless chicken breasts chopped – 1 15-oz. can full-fat coconut milk – 2 Tbsp gluten-free all-purpose flour – 2 Tbsp cider vinegar – 1 Tbsp liquid aminos or low-sodium soy sauce – 1 tsp sea salt

As directed, cook brown rice on stove. Without water, I boil rice in chicken broth for flavour. Rice can be leftover since the recipe requires 3 cups. 

Step 1


Prepare other ingredients while rice cooks.For easy cleanup, pre-heat the oven to 400 degrees Fahrenheit and lightly spray a large 13” x 9” casserole or baking dish with cooking spray. 

Step 2

Heat avocado oil on medium-high in a 12-inch skillet. The chopped onion should soften in 5 minutes in the skillet, stirring occasionally. 

Step 3

Cover and soften minced garlic and mushrooms in the skillet for 3 minutes. 

Step 4

Except for spinach, add chopped chicken breasts, coconut milk, all-purpose flour, cider vinegar, liquid aminos (or soy sauce), and sea salt to the skillet. Boil everything well. 

Step 5

Cover skillet and add spinach right after boiling. Spinach should easily mix in after 1–2 minutes. Non-cooked chicken and spinach are fine. Bake the casserole to finish cooking the chicken.  

Step 6

Place cooked brown rice in baking dish.Stir the rice and creamy mushroom chicken mixture in the casserole dish until well combined. 

Step 7

Bake the casserole until bubbly, 15 minutes. For 3–4 minutes, broil the casserole on High until the top is slightly crispy. Serve casserole and enjoy! 

Step 8

See Also

See Also

Healthy Blueberry Banana Oatmeal Muffins Recipe