Dairy Free Cheesy Chicken Broccoli Rice Casserole
This cozy meal brings rich comfort to your dinner table. It is an easy crowd-pleaser that the entire family will love.
Ingredients
For the Cheese Sauce
- 4 tbsp Dairy Free Butter
- 1 Small Yellow Onion, Diced
- 2 Garlic Cloves, Minced
- 1/3 cup All Purpose Flour
- 2 cups Chicken Broth
- 1 1/4 cups Unsweetened Plain Oat Milk
- 3 tbsp Nutritional Yeast
- 1 tsp Dijon Mustard
- 1/2 tsp Smoked Paprika
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 1/2 cups Dairy Free Cheddar Shreds, Divided
For the Casserole
- 4 cups Broccoli Florets
- 3 cups Cooked Long Grain White Rice
- 3 cups Cooked Chicken, Shredded
- 1/2 cup Panko Breadcrumbs
- 1 tbsp Olive Oil
Instructions
- Preheat the oven to 375°F and grease a 9x13 baking dish.
- Blanch the broccoli florets in boiling salted water for 2 minutes, then drain well. They should still be bright green and crisp.
- Melt the dairy free butter in a large saucepan over medium heat and cook the onion for 4 minutes until soft. Add the garlic for 30 seconds, then stir in the flour and cook for 1 minute.
- Slowly whisk in the chicken broth and oat milk and simmer for 3-4 minutes until thickened. Remove from heat and stir in the nutritional yeast, Dijon mustard, smoked paprika, salt, pepper, and 1 cup of the dairy free cheddar until melted.
- Fold the rice, chicken, and broccoli into the cheese sauce and spread the mixture evenly into the baking dish.
- Sprinkle the remaining cheddar over the top. Toss the panko with the olive oil and scatter it over the cheese.
- Bake for 25 minutes until bubbling and golden on top. Let it rest for 5 minutes before serving.
Nutrition
Serving: 1servingCalories: 501kcalCarbohydrates: 48gProtein: 30gFat: 21g