Vegan Cheesy Chicken and Broccoli Rice Casserole
Indulge in the ultimate comfort food with this Vegan Cheesy Chicken and Broccoli Rice Casserole, a dairy-free and plant-based twist on a classic favorite. Packed with tender vegan chicken pieces, crisp steamed broccoli, and wholesome brown rice, this hearty casserole is coated in a creamy coconut milk sauce infused with nutritional yeast for a rich cheesy flavor. Melted vegan cheddar shreds create a gooey, golden topping that’s irresistibly satisfying. Perfectly seasoned with paprika, garlic, and black pepper, this dish is baked to bubbly perfection in just under an hour. Ideal for meal prep or a crowd-pleasing dinner, this casserole is a wholesome, delicious way to enjoy nostalgic flavors without compromise.
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Recipe Information
Ingredients
- 250 grams Vegan chicken pieces
- 300 grams Broccoli florets
- 1 cup Uncooked brown rice
- 1.5 cups Vegan cheddar cheese shreds
- 2 tablespoons Vegan butter
- 1 quarter cup Nutritional yeast
- 2.5 cups Vegetable broth
- 1 medium Onion, chopped
- 3 Garlic cloves, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 cup Coconut milk (canned, full fat)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
Add the uncooked brown rice to the saucepan and stir well to coat. Pour in the vegetable broth and bring to a boil.
Reduce the heat to low, cover the saucepan, and let the rice simmer for 20 minutes or until it is partially cooked.
While the rice is cooking, steam the broccoli florets for about 5 minutes until they are tender yet crisp.
In a large mixing bowl, combine the partially cooked rice with the vegan chicken pieces, steamed broccoli, vegan cheddar cheese shreds, nutritional yeast, salt, black pepper, and paprika. Stir well to mix.
Melt the vegan butter in a small saucepan. Stir in the coconut milk until the mixture is smooth and well combined.
Pour the coconut milk mixture over the rice and vegetables in the bowl. Stir everything together until fully incorporated.
Transfer the mixture into the prepared baking dish. Smooth it out evenly and cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the casserole is bubbly and the top is golden.
Remove from the oven and let it cool for a few minutes before serving.
Serve warm and enjoy your Vegan Cheesy Chicken and Broccoli Rice Casserole!
Nutrition Facts
Calories |
3448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.1 g | 264% | |
| Saturated Fat | 146.8 g | 734% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7392 mg | 321% | |
| Total Carbohydrate | 333.8 g | 121% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 27.9 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3139 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
