This casserole can be made ahead of time and kept in the refrigerator until dinner. Just wait to add the corn chip topping until just before baking. It also reheats wonderfully. I cook 1 ½ cups dry brown rice with 3 ½ cups chicken stock in my rice cooker for this recipe. I also like using leftover rotisserie chicken.
Be sure to use coconut oil to keep this completely dairy-free.