Vegetarian Cheesy Chicken and Broccoli Rice Casserole
Indulge in the creamy, comforting flavors of this Vegetarian Cheesy Chicken and Broccoli Rice Casserole, a hearty twist on a classic favorite designed for plant-based diets. This dish combines wholesome brown rice, tender broccoli florets, savory plant-based "chicken" strips, and a rich, homemade cheddar cheese sauce seasoned with garlic and onion powders for an irresistible flavor profile. Perfectly baked to golden, bubbly perfection, this casserole strikes the ideal balance between nutritious ingredients and cheesy decadence. Ready in just an hour, it’s a family-friendly, vegetarian dinner option that's sure to be a crowd-pleaser. Whether you're looking for a satisfying meal or a vegetarian spin on comfort food, this recipe delivers everything you'd want in a one-pan wonder!
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Recipe Information
Ingredients
- 1 cup Uncooked brown rice
- 2 cups Vegetable broth
- 2 cups Broccoli florets
- 2 tablespoons Olive oil
- 1 package Plant-based 'chicken' strips
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 1 unit Vegetable bouillon cube
- 2 cups Shredded cheddar cheese
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
Instructions
Preheat your oven to 375°F (190°C).
In a medium pot, combine the uncooked brown rice and vegetable broth. Bring to a boil over medium-high heat, then lower the heat, cover, and simmer for 30-35 minutes or until the rice is cooked and all liquid is absorbed.
Meanwhile, steam the broccoli florets in a steamer basket over boiling water until tender, about 5 minutes. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the plant-based 'chicken' strips and sauté for 5-7 minutes until heated through and lightly browned. Season with salt and pepper, then set aside.
In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Stir in the flour and cook for 1-2 minutes until bubbling.
Gradually whisk in the milk and crumble in the vegetable bouillon cube. Continue to whisk until the mixture thickens and comes to a gentle simmer, about 5 minutes.
Remove from heat and stir in 1 1/2 cups of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper, mixing until the cheese has melted and the sauce is smooth.
In a large mixing bowl, combine the cooked rice, steamed broccoli, plant-based 'chicken' strips, and cheese sauce. Mix well until everything is evenly coated.
Transfer the mixture into a lightly greased 9x13-inch baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
Bake in the preheated oven for 15-20 minutes until the cheese is bubbly and golden brown.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
2804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 6392 mg | 278% | |
| Total Carbohydrate | 235.5 g | 86% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 32.0 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2449 mg | 188% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2550 mg | 54% | |
*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.
