Milk-Free Chicken and Rice Casserole
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A classic one-dish chicken and rice casserole made rich and creamy entirely without milk — a safe, crowd-pleasing family dinner.
All the comfort of a bubbling, creamy chicken bake, minus the cream — this one-dish casserole uses a silky dairy-free sauce and tender rice to deliver the classic flavor parents grew up on and kids still adore. Golden chicken, soft rice, and gentle herbs come together under the oven until everything is cozy and warm, with no milk, butter, or cheese in sight. We love a pantry-friendly dinner like this because one pan feeds the family and the leftovers disappear for lunch the next day.
🥄 Ingredients
- 🫗 500g boneless chicken breast or thighs, cut into bites
- 🫗 1 cup (200g) long-grain white rice
- 🫗 1/2 cup (120ml) dairy-free milk (unsweetened, plain)
- 🫗 2 cups (480ml) low-sodium chicken broth
- 🫗 1 tbsp oil
- 🫗 1 onion, finely diced
- 🫗 2 garlic cloves, minced
- 🫗 1 cup (150g) frozen peas and carrots (optional)
- 🫗 1 tsp dried thyme, 1/2 tsp dried rosemary, salt, and black pepper
- 🫗 2 tbsp cornstarch mixed with 3 tbsp cold water
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Preheat the oven to 190°C (375°F)** and grease a 2L baking dish.
**Heat the oil** in a pan and brown the chicken 4–5 minutes; add the onion and garlic for 2 minutes.
**In a bowl**, whisk the broth, dairy-free milk, thyme, rosemary, and cornstarch slurry.
**Spread the rice** in the dish, top with the chicken mixture and frozen vegetables, then pour the liquid over.
**Cover tightly** with foil and bake 35 minutes.
**Let it rest 10 minutes** before peeking; fluff and serve.
⚠️ Common Mistakes
- ✕
Crunchy rice from peeking early and losing steam.
- ✕
Gummy cornstarch lumps; whisk the slurry fully into the liquid.
- ✕
Overcooked chicken shredding apart; bite-size pieces cook just right.
- ✕
Salty bake — go easy until the dish is assembled and tasted.
🔄 Variations
Veggie-loaded: swap chicken for extra mushrooms and chickpeas.
Herby top: sprinkle dairy-free cheese or breadcrumbs (safe) before baking.
Swap the rice: use brown rice with extra broth and time.
Saucier: add a spoon of dairy-free yogurt at the end.
🧊 Storage
- 📦
Keeps 3 days refrigerated; reheat gently with a splash of broth.
💡 Chef Tips
Cover tightly so the rice steams to perfection.
Rest before uncovering — this is what finishes the rice.
Unflavored dairy-free milk keeps the flavor clean.
Cornstarch in the liquid thickens the sauce as it bakes.
❓ FAQ
Is this truly milk-free? Yes — dairy-free milk and a cornstarch-thickened broth replace every drop of cream or cheese.
Can I use rotisserie chicken? Absolutely; skip the browning step and use 2 cups shredded.
How do I know the rice is done? After 35 covered minutes plus a 10-minute rest, the rice should be tender and the liquid absorbed.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →