Vegetarian Cheesy Chicken and Broccoli Rice Casserole

Discover the ultimate comfort food with this Vegetarian Cheesy Chicken and Broccoli Rice Casserole, a hearty and satisfying dish bursting with flavor and texture. Made with wholesome brown rice, tender steamed broccoli, and savory plant-based "chicken" strips, this casserole is smothered in a creamy homemade cheese sauce that's infused with garlic and onion powder for an extra kick of flavor. Perfect for a cozy family dinner or meal prep, this vegetarian twist on a classic favorite is baked to golden, bubbly perfection in just under an hour. With simple ingredients like vegetable broth, shredded cheddar cheese, and a vegetable bouillon cube, this recipe is both easy to make and irresistibly delicious. Plus, it's a great way to sneak in veggies while enjoying a cheesy indulgence that everyone will love!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

Meanwhile, steam the broccoli florets in a steamer basket over boiling water until tender, about 5 minutes. Set aside.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Transfer the mixture into a lightly greased 9x13-inch baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.

Step 10

Bake in the preheated oven for 15-20 minutes until the cheese is bubbly and golden brown.

Step 11

Remove from the oven and let cool for a few minutes before serving.

Nutrition Facts

Serving size	(1822.9g)

Amount per serving	% Daily Value*
Calories	2804.3

Total Fat 131.6g	0%
Saturated Fat 60.8g	0%
Polyunsaturated Fat 4.3g
Cholesterol 275.1mg	0%
Sodium 6392.5mg	0%
Total Carbohydrate 235.5g	0%
Dietary Fiber 27.5g	0%
Total Sugars 32.0g
Protein 168.3g	0%

Vitamin D 161.0IU	0%
Calcium 2448.7mg	0%
Iron 14.5mg	0%
Potassium 2549.9mg	0%

*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.

Source of Calories

Fat: 42.3%

Protein: 24.0%

Carbs: 33.6%