✦ COZY DINNER RECIPE ✦

Rotisserie Chicken, Mushroom

& Wild Rice Casserole

Lactose-free · High protein · Packed with veggies · Made with love

Serves: 8-10. Prep:20 min Cook: 75–80 min Temp: 350°F

✦

SARA’S NOTES

The casserole I made on a Sunday meal prep day with my husband, and it did not disappoint. We used cashew almond milk to create the creaminess, used lactose-free cream cheese, and loaded it up with spinach and broccoli. It came out incredibly delicious, creamy, rich, and deeply satisfying. Best part? The leftovers might be even better. If you're cooking for a crowd or meal prepping for the week, this one is a keeper. 🌿

INGREDIENTS

🌾 THE BASE

• 2 cups Quick-cooking long-grain and wild rice blend

• 3½ cups Unsalted beef broth or homemade broth to deepen the flavour

• 3 tbsp apple cider vinegar

🧅 AROMATICS & VEG

• 1 medium Onion, finely diced

• 1 lb Cremini mushrooms, sliced (~7 cups)

• 2 cloves Garlic, minced

• 2 large handfuls Fresh spinach or 4 cubes of frozen spinach

• 2 cups Small broccoli florets

🐓 PROTEIN

• 4 cups Shredded rotisserie chicken

🥛 CREAMY BASE

• 4 oz (½ block) Lactose-free cream cheese, cubed and softened

• ¾ cup Cashew almond milk, divided (or dairy of your choice)

🧀 CHEESE & SEASONING

• 1 cup Your favourite lactose-free cheese blend, shredded (divided)

• 2 tsp Garlic powder

• 1 tsp Fresh thyme, finely chopped (+ extra to garnish)

• 1 tsp Onion powder

• ¾ tsp Salt

• ½ tsp Black pepper

• 1 tbsp Unsalted butter

METHOD

1. Preheat the oven to 350°F.

2. In a broiler-safe 9x13 baking dish, combine rice, broth, vinegar, garlic powder, thyme, onion powder, salt, pepper, half your cheese, and ½ cup of the milk. Stir well to combine.

3. Melt butter in a large skillet over high heat. Add sliced mushrooms and diced onion. Cook, stirring occasionally, until the onion softens and the mushrooms begin to brown. Add broccoli florets and cook about 2-3mins, add spinach last, until wilted.

4. Remove from heat. Add shredded chicken, softened cubed cream cheese, and remaining ¼ cup of milk. Stir until the cream cheese is fully incorporated and the mixture is creamy.

5. Add the skillet mixture to the baking dish (with the rice mixture) and stir gently to combine everything evenly.

   

6. Cover tightly with foil. Bake for 45 minutes until bubbling.

7. Remove foil and discard. Stir the mixture until creamy. Sprinkle it with remaining cheese. Bake uncovered for another 30–35 minutes until most liquid is absorbed and the rice is tender.

8. Increase the oven to broil if needed until the cheese is golden. Serve immediately and Enjoy slowly.✨Excellent to reheat as a lunch for the next day.

🌿 WHY THIS NOURISHES YOU

Rotisserie chicken is one of the most convenient and complete sources of lean protein available, making this a genuinely high-protein, satisfying meal that supports muscle repair and keeps you full for hours. The wild rice blend brings together complex carbohydrates for steady, sustained energy alongside a gentle hit of fibre. Mushrooms are rich in B vitamins and immune-supporting compounds, while broccoli delivers vitamin C, folate, and powerful antioxidants. Spinach wilts seamlessly into the creamy sauce, quietly adding iron, magnesium, and a boost of nutrients without changing the flavour at all. Cashew almond milk keeps it light and creamy without any of the lactose and the result is a dish that feels indulgent while nourishing your body deeply. Leftovers keep well in the fridge for 4–5 days and reheat well.