This comforting Low Sodium Chicken and Rice Casserole is creamy and satisfying without a single grain of added salt. It’s full of tender chicken breast, earthy mushrooms, crunchy celery, and hearty wild rice. The coconut milk adds a rich creaminess while parsley and lemon juice brighten the dish. It’s easy to make, meal-prep friendly, and ideal for a kidney-friendly or DASH diet lifestyle.

Low Sodium Chicken And Rice Casserole Recipe

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Table of Contents

Ingredients Needed

1 tbsp olive oil: heart-healthy fat
1 onion: sliced, adds savory depth
3 garlic cloves: minced, salt-free flavor boost
4 celery stalks: chopped, adds crunch
8 oz mushrooms: sliced, earthy and filling
1 tbsp Italian seasoning: salt-free herb blend
½ tsp thyme: aromatic, pairs well with chicken
1 (13 oz) can unsweetened coconut milk: check label for no added salt
2 cups water: base for cooking rice
2 cups uncooked wild rice: fiber-rich and hearty
1.5 lbs chicken breast: cubed, fresh and no added sodium
1 cup parsley: chopped, fresh flavor
1 lemon: juiced, adds brightness

How To Make Low Sodium Chicken and Rice Casserole

Sauté the Base:
In a large pot or Dutch oven, heat olive oil over medium. Add onion and garlic. Sauté 5–6 minutes until soft and fragrant.

Simmer the Vegetables:
Add celery, mushrooms, Italian seasoning, thyme, coconut milk, and water. Bring to a boil. Lower heat and simmer 20 minutes until celery softens. Optional: blend for a creamier base.

Preheat & Combine:
Preheat oven to 375°F. Stir uncooked wild rice into the soup base.

Add Chicken & Bake:
If using a casserole dish, pour in rice mixture and add chicken cubes. Cover with foil. If using a Dutch oven, add chicken directly and cover with the lid.

Bake Until Bubbly:
Bake for 1 hour until hot and bubbly, and chicken is cooked through.

Finish & Serve:
Top with fresh parsley and stir in lemon juice before serving.

Recipe Tips

Choose unsweetened, no-salt-added coconut milk
Use fresh chicken without sodium solution
Don’t skip the lemon juice—it boosts flavor naturally
Blend the base if you prefer a creamier texture
Let rest 5 minutes before serving to thicken

How to Store & Reheat

Room Temperature: Not recommended—cool and refrigerate promptly
Fridge: Store in airtight container up to 4 days
Freezer: Freeze in individual portions up to 2 months. Thaw overnight and reheat in oven or stovetop with a splash of water

Nutrition Facts (per serving, approx.)

Calories: 420
Sodium: 90 mg
Protein: 31 g
Fat: 12 g
Carbs: 38 g
Fibre: 4 g
Sugar: 2 g

FAQs

Is chicken and rice casserole good for a low sodium diet?
Yes, when made with no added salt and fresh ingredients, this dish is very sodium-conscious and heart-healthy.

Can I use broth instead of water?
Only if it’s low sodium or homemade no-salt broth. Otherwise, stick to water to control sodium levels.

Can I use brown rice instead of wild rice?
Yes, but you may need to adjust cooking time and water quantity. Wild rice adds more texture and fiber.

What vegetables can I add?
Try zucchini, spinach, or carrots—just be sure they are naturally low in sodium.

How do I keep this recipe heart-healthy?
Stick to unsalted ingredients, use lean chicken, and avoid adding cheese or canned soups.

Try More Recipes:

Low Sodium Chicken And Rice Casserole Recipe

Recipe by Emma

A creamy, hearty one-dish meal made with no added salt. Wild rice, chicken breast, and veggies bake in a coconut milk base that’s perfect for a heart-healthy, low sodium lifestyle.

Course: DinnerCuisine: AmericanDifficulty: Easy

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

420

kcal

Total time

hour

minutes

Ingredients

1 tbsp olive oil
1 onion, sliced
3 garlic cloves, minced
4 stalks celery, chopped
8 oz mushrooms, sliced
1 tbsp salt-free Italian seasoning
½ tsp thyme
1 (13 oz) can unsweetened coconut milk (no salt added)
2 cups water
2 cups uncooked wild rice
1.5 lbs chicken breast, cubed
1 cup parsley, chopped
1 lemon, juiced

Directions

Sauté onion and garlic in olive oil for 5–6 minutes.
Add celery, mushrooms, herbs, coconut milk, and water. Simmer 20 minutes. Optional: blend for creamy base.
Preheat oven to 375°F. Stir in wild rice.
Add chicken and transfer to baking dish or keep in Dutch oven. Cover.
Bake 1 hour until bubbly and chicken is fully cooked.
Stir in lemon juice and top with parsley before serving.