Vegan Gluten Free Chicken Broccoli Rice Casserole

Total time1 hr 20 min

Prep time20 min

Cook time55 min

Vegan Gluten Free Chicken Broccoli Rice Casserole

This cozy baked casserole builds its comfort-food appeal from tender long-grain rice and bright, bite-sized broccoli florets, all soaked through with a savory, herb-flecked sauce spiked with Dijon mustard, smoked paprika, and a good hit of black pepper. Sautéed onion and garlic form the aromatic backbone of the sauce, and cornstarch gives it that glossy, spoon-coating thickness that holds the whole dish together. Everything bakes low and slow under foil so the rice turns fluffy and the broccoli stays vibrant, then finishes uncovered for a golden, bubbling top. It's the kind of one-dish dinner that spoons out warm and hearty, with a smoky, mustardy depth that keeps every bite interesting. This casserole is a great fit for a vegan table, delivering that same creamy, oven-baked satisfaction without missing a beat.

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Ingredients

6 servings

For the casserole

1 ½ lbs boneless, skinless chicken breasts, cut into ¾-inch pieces
Gardein Ultimate Plant-Based Chick'n Filets, Vegan, 15 Oz Gardein Chick'n Scallopini, Plant-Based, Lightly Seasoned 10 oz
Vfc Chicken Fillets, Vegan Fried, Original Recipe
Lightlife Plant-Based Chicken Fillets, Vegan
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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.
1 ½ cups long-grain white rice, uncooked
4 cups broccoli florets (about 1 medium head), cut into bite-sized pieces

For the sauce

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup yellow onion, finely diced
3 cloves garlic, minced
3 tbsp cornstarch
2 ½ 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 cup whole 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 tsp dijon mustard
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika

For the topping

1 ½ 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 9×13-inch baking dish and set aside.
2
Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.

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