Vegan Cheesy Chicken Broccoli Rice Casserole

Total time1 hr 20 min

Prep time20 min

Cook time55 min

Vegan Cheesy Chicken Broccoli Rice Casserole

This comforting casserole layers tender rice with bright, small-cut broccoli florets for a dish that's hearty in every forkful. Garlic-infused oil and softened scallion greens build a savory base for the sauce, whisked together with Dijon mustard and smoked paprika for warmth and depth. The sauce gets thickened on the stovetop until it coats a spoon and clings to every grain of rice, then everything gets spooned into a baking dish and finished in the oven until the top turns deeply golden and the edges bubble. It's the kind of one-dish dinner that feels indulgent and cozy, with a rich, savory sauce tying the rice, broccoli, and seasonings together into something satisfying. This casserole is a great fit for a vegan kitchen, delivering that same baked, golden-topped comfort you want from a classic casserole night. Let it rest a few minutes out of the oven so the layers set before you dig in.

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Ingredients

6 servings

For the casserole

1 ½ cups long-grain white rice, uncooked
Lundberg Family Farms Gourmet Rice, Organic, Long Grain, White Wholesome Pantry Organic Long Grain White Rice, 32 oz Cadia Organic Long Grain White Rice H-E-B Organics Long Grain White Rice
See all
3 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 ½ lb boneless, skinless chicken breasts, cut into ¾-inch pieces
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
4 cups broccoli florets, cut into small pieces (about 1 medium head)

For the sauce

2 tbsp garlic-infused oil
4 scallions, green tops only, thinly sliced
3 tbsp gluten free flour
2 cups milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp dijon mustard
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 cups shredded cheddar cheese, divided
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2
Combine the rice and 3 cups chicken broth in a large saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes, until the broth is absorbed and the rice is just barely tender. Remove from heat and set aside — the rice will finish cooking in the oven.

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