Creamy Chicken Mushroom Brown Rice Casserole Recipe

This creamy dairy-free chicken mushroom and brown rice dish 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 – 5 ounces baby spinach


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As indicated, cook brown rice on stove. Without water, I boil rice in chicken broth for taste. Rice can be leftover since the dish takes 3 cups.


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Prepare other items while rice cooks.To simplify cleanup, pre-heat the oven to 400 degrees Fahrenheit and lightly spray a big 13” x 9” casserole or baking dish.

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

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Add minced garlic and mushrooms to the skillet, cover, and simmer for 3 minutes to soften.

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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. Thoroughly boil everything.

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Cover the skillet and add spinach shortly after boiling. Cook for 1–2 minutes until spinach readily mixes in.

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The chicken and spinach don't need to be fully cooked yet. By baking the casserole in the oven, the chicken will finish cooking. Put cooked brown rice in the baking dish.

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Transfer the creamy mushroom chicken mixture to the casserole dish on top of the rice and stir until the rice is completely combined.

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Bake the casserole for 15 minutes until bubbling. Turn on High Broil and broil the dish for 3–4 minutes until the top is slightly crusty.Serve casserole and enjoy!

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