Chicken Broccoli Rice Vegan Casserole

4.96 stars (48 ratings)

"Chicken" Broccoli Rice Vegan Casserole is ultra cheesy, creamy and comforting. Ready in about 30 minutes and made in 1 pan!

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: American

Servings: servings

Calories: 395kcal

1-2 tablespoons olive oil
1 large yellow onion, diced small
8 ounces vegan chicken, chopped small homemade OR tofurky, see Notes for more options
4 cloves garlic, minced
1 1/2 cups white rice, long grain preferred
3-4 cups vegetable broth
13.5 ounce can full fat coconut milk
4 cups broccoli florets
1 1/2 cups non-dairy cheddar style vegan cheese, optional
salt, to taste
1/2 cup panko breadcrumbs, optional

In a large skillet or pot (I used my 12-inch cast iron skillet), sauté the onion and chopped vegan chicken pieces in the olive oil for 3-4 minutes. Add the garlic and cook for 1 more minute.
Now add the rice, 3 cups of vegetable broth and coconut milk. Stir, and bring to a boil, then lower heat to a simmer, cover, and cook for about 15 minutes, stirring every 5 minutes or so.
Add the broccoli florets once the rice is tender, and an additional 1/2-1 cup more of vegetable broth if the mixture is getting dry. Stir in the vegan cheese as well at this time, if using. Stir, cover and simmer for 5 more minutes until the broccoli softens a bit.
Season with salt, to taste. Enjoy immediately, or sprinkle with panko breadcrumbs and place under the broiler for a few minutes.

You can use my homemade seitan Vegan Chicken (you will only need about 1/2 the recipe), or a package of Tofurky brand chikn, OR sub with a can of chickpeas that have been drained and rinsed.
To sub brown rice for white: It will take a lot longer to cook the rice, about 40 minutes. Add more vegetable broth or water as needed, you will probably need 4-5 cups of broth.
I used daiya cheddar for this, but you can leave it out or use my shreddable vegan mozzzarella instead.