Mexican Chicken and Rice Casserole | Dairy-Free, Gluten-Free, Leftover Friendly

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Hey everyone, I’m back with another recipe for you all to try!

Some of you may know I’m currently doing my 21 Day Detox, and it’s inspired me to get more creative in the kitchen! I even created a vegan “chicken” taco salad bowl, keep an eye out for that recipe!

I hate the stigma that healthy eating is “boring.” It really doesn’t have to be! It’s all in the seasoning and flavour! And trust me, this dish lacks neither.

If you’re not dairy-free (which I do encourage!), you can easily use regular shredded cheese. Although, this vegan cheese from Daiya really does taste like the real thing once it’s cooked. I used a blend of their cheddar and mozzarella style cheeses.

What’s also great about this recipe is that it is very leftover friendly! You can use leftover rice, leftover chicken, and the casserole itself keeps well for a few days in the fridge, or can be stored in the freezer.

This recipe is great topped with some fresh cilantro, although I know that not everyone is the biggest fan. Alternatively, you can top it with some fresh cut chives and it would taste equally as yummy!

Give this recipe and shot and let me know what you think! Happy eating!

Mexican Chicken and Rice Casserole | Dairy-Free, Gluten-Free, Leftover Friendly

A quick, easy and healthy spin on a classic favourite. This casserole will leave your tummy full and your tastebuds happy!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Servings 6


  • 1 tbsp avocado oil
  • 1 lb ground chicken
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp dried sage
  • 1 cup cooked rice
  • 1 15 oz can black beans, or baked beans
  • 1 7 oz can corn niblets
  • 1 can sliced black olives
  • 1 15 oz jar salsa
  • 1 cup vegan cheese, divided


  • Preheat oven to 375°F. In a medium skillet heat avocado oil over medium-high. Add ground chicken, black pepper, garlic powder, paprika, cumin and sage. Cook until browned.
  • In a large bowl, add the cooked rice, black beans, corn, salsa, black olives, cooked chicken and half of the vegan cheese. Gently mix together until well combined.
  • Oil a 9×10 baking dish with some cooking spray and pour the contents of the bowl into the dish, spreading evenly. Top with the remaining cheese. Bake uncovered for 20-25 min until the cheese has melted.
  • Remove from oven and let cool for 10 min before serving. Serve with a side of shredded lettuce, vegan sour cream and cilantro.
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