Southwest Chicken and Rice Casserole
Prep time
Cook time
Total time
Homemade Taco Seasoning, adapted from Family Feasts for $75 a Week by Mary Ostyn
Serves: 4 servings
Southwest Seasoning
Chicken and Rice Casserole
  • ¼ cup dairy-free buttery spread or non-hydrogenated margarine
  • ¼ cup all-purpose or white-wheat flour
  • 4 tablespoons water
  • ½ cup mayonnaise or vegan mayo (for egg-free)
  • ¼ cup Southwest Seasoning (above)
  • 2 cups cooked chicken, cubed or shredded
  • 4 cups cooked jasmine or basmati rice
To make the Southwest Seasoning
  1. Place all of the ingredients in a large jar with a tight-fitting lid and shake to combine. Use as directed in the Chicken and Rice Casserole instructions that follow.
  2. Store leftovers in the jar and use ¼ cup per pound of meat or meat substitute in recipes.
To make the Chicken and Rice Casserole
  1. Preheat your oven to 350ºF and grease a medium-sized casserole dish (such as an 8x8-inch).
  2. Place the buttery spread in a large microwave-safe bowl, and microwave on HIGH for 20 seconds to melt.
  3. Whisk in the flour and the 4 tablespoons of water. Microwave on HIGH for 1 minute.
  4. Stir in the mayonnaise followed by the Southwest Seasoning. Add the chicken and rice and stir until evenly coated.
  5. Pour the mixture into your prepared casserole dish, cover, and bake for 30 minutes.
Recipe by Go Dairy Free at