4 Servings

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Preheat oven to 350 degrees

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1 1/2 cups white rice

2 cups organic chicken broth 

Cook rice in broth until tender. 

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2 cups cooked chicken breast, cut into small pieces

1 cup canned coconut cream

1/2 cup vegan mayo

1 cup chopped celery 

1 tsp minced onion

1 tbsp lemon juice

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Topping: 1/2 cup sliced almonds sprinkled on top

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1) Prepare rice in broth.

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2) In a casserole dish add cooked chicken, rice, add coconut cream, mayo, celery, minced onion and lemon juice. Mix and combine. 

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3) Sprinkle sliced almonds on top.

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4) Bake at 350 degrees for 25 minutes. 

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