Cheesy Vegan Chicken Broccoli and Rice Casserole
This cheesy vegan chicken, broccoli and rice casserole is perfect for a family dinner or potluck. It's delicious, easy to make, and comes together quickly.
Servings: 8 servings
Calories: 315kcal
Equipment
- 9x13 casserole dish
Ingredients
- 4 cups fresh broccoli florets, cooked
- 1 ½ cups uncooked brown rice, cooked (white rice would also work)
- ¼ cup sweet onion, chopped
- 6 cloves garlic, minced
- 1 tablespoon vegan butter
- 10 oz vegan chicken strips (could sub for crispy tofu, chickpeas or mushrooms)
- 1 teaspoon poultry seasoning or rub (we make this one)
For the Cheese Sauce
- 1 15oz can butter beans, drained
- ½ cup vegetable stock
- 1.5 cups dairy free milk (we like oat for this)
- ⅓ cup nutritional yeast
- ½ cup vegan butter
- 2 tablespoon lemon juice
- 1 tsp salt
- 1 teaspoon cracked black pepper
- ¼ teaspoon cayenne, optional
- ¼ teaspoon paprika
- ¼ cup chickpea (garbanzo) flour
- ½ cup vegan parmesan Cheese (click for homemade or we like violife if store bought)
For the Topping
- 2 cups vegan shredded cheddar cheese
- ¼ cup vegan parmesan cheese
- ¼ cup seasoned panko breadcrumbs (ensure dairy free)
Instructions
- If you don't have cooked broccoli and rice, prepare both of those.
- Preheat the oven to 350 degrees F.
- Chop up the onions and garlic.
- Add 1 tablespoon of butter to a skillet and saute the onions and garlic together until the onions are soft, about 3 minutes.
- To a high powdered blender, add the onions and garlic, along with the butter beans, vegetable stock, nutritional yeast, remaining vegan butter, lemon juice, salt, pepper, cayenne, paprika, vegan parmesan cheese, unsweetened dairy free milk, and chickpea flour.
- Blend for 5 minutes until smooth, creamy, and thick.
- In the same skillet, cook your vegan chicken strips according to the package. Chopping into bite size pieces as it cooks and season with the poultry blend.
- Reserve 1 cup of cheese sauce.
- In a large bowl, combine the cooked broccoli and rice, along with the remaining cheese sauce and 1 ½ cups vegan cheddar cheese. Combine well.
- Pour into a 9x13 casserole dish that has be greased with 1 tablespoon of butter.
- Top with ½ cup of vegan cheddar cheese.
- Evenly sprinkle the breadcrumbs across the top and the rest of the parmesan cheese.
- Bake for 25-30 minutes or until the top is golden brown and the dish is bubbly around the sides.
- Pull out of the oven and let sit for 5 minutes. Do not cut into the dish before the 5 minutes is up.
- Use the reserved cheese sauce to drizzle more on top, add to leftovers reheated the next day, or in another dish like pasta later in the week.
- Store any leftovers in an air-tight container in the fridge.
Video
Notes
*See post for notes about Top 8 Allergy Free variation. This can be Top 8 Allergen Free.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 1serving | Calories: 315kcal | Carbohydrates: 40g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Sodium: 534mg | Potassium: 452mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1330IU | Vitamin C: 49mg | Calcium: 167mg | Iron: 2mg