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Cheesy Chicken and Rice Casserole

Ingredients:

2 cups dry, long-grain white rice 1 large onion, diced 1 tbsp salt (to dehydrate the onion) 2 cups chicken broth 2 cups almond milk (or oat milk) 1 large Russet potato, diced 1 cup non-dairy mozzarella cheese 1/2 cup non-dairy parmesan cheese 1 cup corn flake crumbs 1 stick non-dairy butter 2 lbs chicken thighs, diced 1 tsp each salt and pepper 1 tbsp garlic powder 1 tbsp onion powder 1 tsp paprika vegetable oil

Directions

Season the diced chicken thighs with salt and pepper, garlic powder, onion powder, and paprika and set aside to let the chicken absorb the seasoning. While the chicken is marinating, cook the onion with 1 tbsp salt and enough vegetable oil to coat the bottom of the pan on low heat, covered, stirring frequently, until it caramelizes into a thick, dark substance. The salt pulls moisture out of the onion. Not using it will result in burnt onions. The result should be sweet and tangy. This should take about an hour. Preheat oven to 350°F. In a 9x13 inch baking dish, mix the dry rice, potatoes, broth, almond milk, caramelized onions, and mozzarella cheese. Dot the top with pieces of the butter. In the same pan you caramelized the onions, sear the chicken pieces slightly, but do not cook completely. The cooking will be completed in the oven. Add the seared chicken to the casserole dish, but let it stay on top. Do not mix it in with the rest of the ingredients. Seal the dish tightly with aluminum foil and bake for 1 hour, then remove the foil. If there's still a lot of liquid, cook uncovered for another 15 minutes. Repeat until most of the liquid is gone. Mix the corn flake crumbs with the Parmesan cheese, sprinkle on top of the casserole, and bake for another 15 minutes to form a crust. Allow to cool and firm up before serving.