Plant-Based Cheesy
Chicken and Rice Casserole
Plant-Based Cheesy
Chicken and Rice Casserole
Recipe created by Chef Camillo Sabella
@chefcamillosabella
This Plant-Based Chicken and Rice Casserole is amazing, because It’s so full of comfort food deliciousness that it disappears like that! Packed with plant-based chicken, broccoli, mushrooms and loaded with cheesy goodness!
Serves 4
Ingredients:
● 1 Tbsp avocado oil
● 2 shallots, minced
● 3 garlic cloves, grated
● 4 plant-based chicken cutlets, shredded
● 2 cups white mushrooms, sliced
● 3 cups broccoli, small florets or chopped
● 3 Tbsp all purpose flour
● 1 cup Elmhurst Milked Cashews (plant-based milk)
● 2 cups cooked jasmine rice
● ⅔ cup vegan sour cream
● 2 Tbsp vegan mayonnaise
● 2 Tbsp nutritional yeast
● ¼ tsp fresh thyme, chopped no stems
● 1 Tbsp fresh chives, chopped
● 1 tsp vegan chicken bouillon
● 2 cups vegan cheddar/mozzarella mix shreds
● salt & ground black pepper to taste
● ⅛ tsp cayenne pepper (optional)
Preparation:
- Preheat the oven 350 * Temperature. Grease an oven proof 9X9 dish or round serving pan.
- Pour avocado oil into a large skillet or pot over medium heat and add mushrooms and cook until lightly browned, the mushroom mixture will reduce by half - they will release water. Lower the heat and add shallots and garlic. With a wooden spoon or heat proof spatula stir occasionally so the mixture will not burn & cook for 5 minutes. Add the broccoli and cook for 2-3 minutes. Sprinkle the flour into the pot to create a roux, cook for a minute while stirring. Slowly add the plant-based milk, stirring to make sure it is well combined. Cook for 3-5 minutes on low heat to cook out the flour and lightly thicken the mixture.
- Add vegan mayo, nutritional yeast, vegan sour cream, vegan chicken bouillon, chives, thyme, cayenne pepper, plant-based shredded chicken, rice and half the amount of shredded cheese. Stirring together while adding each ingredient to let the flavors combine and meld. Place into the oven proof pan and top with the remaining vegan shredded cheese. Bake for 25-30 minutes or until the vegan cheese has melted and has lightly browned. Remove from the oven and let it rest for 3-5 minutes, garnish the top of the dish with some chopped fresh thyme and chives. Serve & Enjoy!
Tips:
You can prepare this recipe gluten-free by using gluten-free flour. Also you can be creative with the ingredients, using spinach and artichoke. For a healthier version you can use precooked brown rice or raw cauliflower rice.