CREAMY VEGAN CHICKEN CASSEROLE RECIPE WITH RICE
This delicious casserole recipe is not only the ultimate comfort food and a classic in our house during the winter days as is also hearty and filling.
SEASONING INGREDIENTS FOR CASSEROLE
I seasoned this vegan version of chicken casserole with a few simple ingredients: such as salt and ground nutmeg. However, you can use other delicious and aromatic seasonings when making this recipe. Also, if you like fresh herbs, such as parsley, you can chop a handful of parsley and sprinkle it on top when serving this dish.
- Poultry seasoning.
- Black pepper.
- Nutritional yeast.
- Onion powder.
- Garlic powder.
- Lemon juice.
- Soy sauce.
INGREDIENTS FOR VEGAN CASSEROLE
This casserole dish is a simple and easy recipe ideal for making with ingredients you already have at home; for example, I didn’t have fresh broccoli or cauliflower so I used the frozen ones that I had in my fridge. If you want to change these vegetables or add other ingredients to this recipe, check the list below for more simple ingredients.
- Green bell pepper.
- White beans.
- Black beans.
- Butter beans.
- Brown rice.
- Carrots.
- Potatoes.
- Leeks.
- Green beans.
ALTERNATIVE OPTIONS
If you would like to replace some of the plant-based ingredients I used for this simple recipe you have a few easy-to-find alternatives to try. Therefore, you can adapt this recipe to your personal preferences or dietary requirements.
- Purpose flour, gluten-free flour, or whole flour. (to replace cornstarch).
- I used oat milk for the bechamel sauce, but you can use other non-dairy milk too. For example, you can use soy milk, rice milk, coconut milk, or cashew milk. Alternatively, you can pour vegan sour cream on your casserole recipe.
- If you don’t want to use meatless chicken, you can try other plant-based meat; such as vegan ground meat. Also, you don’t have to use plant-based meat, you can use instead chickpeas to replace this ingredient.
- To replace the vegan cheese, you can sprinkle French fried onions or bread crumbs.
Lastly, if you prefer not to make the bechamel sauce for this creamy casserole you can replace it with vegan cream of mushroom soup (or other vegan condensed soup). This can be a delicious alternative and a good idea if you want to reduce the preparation time for this recipe.
SERVING SUGGESTIONS AND STORING
This is a great comfort food, hearty, and filling to enjoy with the whole family for special occasions and any day of the week as a family dinner. Furthermore, this vegan chicken casserole recipe can be enjoyed as a main dish with a side dish: for example with a salad or roasted vegetables. Or you can use this recipe as a side dish too if you are having vegan burgers for example.
If you are making this recipe in advance, or if you have leftovers wait until the vegan casserole has cooled down at room temperature and place it in an airtight container. Keep refrigerated for later consumption.
THIS DELICIOUS CASSEROLE RECIPE GOES WELL WITH:
- Also, try this vegan rice casserole with vegan parmesan cheese.
CREAMY VEGAN CHICKEN CASSEROLE RECIPE
This simple, easy, and filling creamy vegan chicken casserole is ideal for the whole family. Enjoy this gluten-free comfort food as a main dish or a side dish.
Ingredients
Casserole
- 1 Onion.
- 2 Tbsp. of Olive oil.
- A pinch of salt.
- 3 Garlic cloves.
- 180 gr. of Vegan chicken.
- 200 gr. of Rice.
- 650 ml. of Vegetable broth.
- 200 gr. of Broccoli and cauliflower.*
Bechamel sauce
- 3 Tbsp. of Olive oil.
- 1 Garlic clove.
- 2 Full tbsp. of cornstarch.
- 300 ml. of Plant-based milk**.
- ¼ Tsp. of Salt.
- ¼ Tsp. of Nutmeg.
gratin
- 50 gr. of Vegan cheese.
Instructions
CASSEROLE
- Wash the rice (I used basmati) until the water comes clean and let it rest in water.
- Peel one onion and diced it.
- Pour 2 tbsp. of olive oil into a saucepan and add the onion. Sprinkle a pinch of salt and cook at medium heat until they get tender.
- Peel and dice the garlic cloves and add them to the saucepan with one tbsp. of olive oil.
- Cut the vegan chicken into small pieces, add them to the saucepan, and saute for a few minutes (add more oil if needed).
- Drain the rice and add it to the pan.
- Add the vegetables (broccoli and cauliflower).
- Pour 650ml. of vegetable broth and cook until the rice is done.
- Place the casserole recipe into a baking dish.
- Preheat the oven to 180 °C (356 °F approx.).
BECHAMEL SAUCE
- Peel and dice the garlic cloves.
- Pour the olive oil into a saucepan and add the garlic. Saute for a couple of minutes.
- Add 2 tbsp. of cornstarch and mix well.
- Pour the oat milk little by little and keep stirring until you get a creamy sauce or until you get the right texture for your taste.
- Season to taste with salt and ground nutmeg.
GRATIN
- Pour the creamy sauce on top of the casserole recipe.
- Then, add the grated vegan cheese of your choice.
- Place the baking dish into the center of the oven and bake for around 20 minutes.
- Remove the baking dish from the oven and serve warm.
Notes
* I used frozen broccoli and cauliflower, but you can also use fresh ones.
** I used oat milk.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 293Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 4mgSodium 730mgCarbohydrates 23gFiber 2gSugar 7gProtein 12g
The Nutritional values presented on this table are only estimates. The values can also vary depending on the cooking method, ingredients, product brands etc. This data was provided and calculated by Nutritionix.
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