Description
This heartwarming casserole combines cooked chicken, vegetables, and a creamy dairy-free sauce baked to golden-brown perfection.
Ingredients
3 cups diced cooked chicken breast
1 ½ cups cooked brown rice
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
1 cup diced carrots
1 cup peas
1 cup broccoli florets
2 tablespoons all-purpose flour
2 cups low-sodium vegetable broth
1 ½ cups oat milk
1 teaspoon garlic powder
1 teaspoon sea salt
½ teaspoon black pepper
1 cup shredded cheddar (or dairy-free alternative)
½ cup crushed whole grain crackers or breadcrumbs (optional)
Instructions
Preheat oven to 375°F.
In a sauté pan, heat olive oil and cook onions and carrots until tender.
Add flour, stir, then slowly pour in broth and oat milk while stirring to thicken.
Add garlic powder, salt, pepper. Mix in chicken, rice, broccoli, peas, and half the cheese.
Pour into greased baking dish, top with remaining cheese and breadcrumbs.
Bake uncovered for 30–35 minutes until bubbly and golden.
Let set for 5 minutes before serving.
Notes
Use oat or almond milk to reduce dairy.
Swap chicken with chickpeas for vegetarian option.
Bake in ramekins for individual servings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 370
- Fat: 14g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 55mg
Keywords: chicken veggie casserole, comfort food recipes, creamy baked dinner