Description

This Chicken and Rice Casserole is a comforting and easy-to-make meal perfect for busy nights. Tender chicken, fluffy rice, and vibrant vegetables come together in a creamy, flavorful plant-based cream base, all baked in one dish for minimal cleanup and maximum taste. The recipe is flexible, nutritious, and offers a satisfying homemade feel in no time.

Ingredients

Scale

Protein and Vegetables

2 cups chicken breasts or thighs, boneless, diced or shredded
1 medium onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup peas (fresh or frozen)
Optional: 1 cup sliced mushrooms (for variation)
Optional: 1 cup diced bell peppers (for variation)

Rice and Liquids

1 cup long-grain white rice (or brown rice with adjusted baking time)
2 1/2 cups vegetable broth
1 cup plant-based cream or milk
1 tablespoon vegetarian Worcestershire sauce (natural)

Seasonings and Enhancers

1 teaspoon fresh or dried thyme
2 tablespoons fresh parsley, chopped (plus extra for garnish)
1 teaspoon natural gelling agent
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
Optional: Pinch of chili flakes or smoked paprika (for spicy variation)

Instructions

Prepare the Chicken and Vegetables: Chop the chicken into bite-sized pieces. Heat olive oil in a large pan over medium heat. Sauté diced onions and minced garlic until fragrant and translucent. Add the chicken and cook until it turns golden and juicy.
Combine Rice and Broth Mixture: In a bowl, mix the long-grain white rice with vegetable broth, plant-based cream, vegetarian Worcestershire sauce (natural), thyme, parsley, salt, black pepper, and the natural gelling agent. Stir well to combine.
Layer Ingredients in the Casserole Dish: Grease a baking dish lightly. Spread the sautéed chicken and onions evenly at the bottom, followed by a layer of carrots, peas, and any optional vegetables like mushrooms or bell peppers. Pour the rice and broth mixture evenly on top, making sure everything is distributed thoroughly.
Bake Until Golden and Tender: Cover the dish tightly with foil and bake in a preheated oven at 375°F (190°C) for 40 minutes. Remove the foil during the last 10 minutes to allow the top to become lightly golden and crisp on the edges.
Let it Rest Before Serving: After removing from the oven, let the casserole sit for 5 to 10 minutes. This helps it settle and makes it easier to slice and serve.

Notes

Use fresh herbs when available for a brighter flavor compared to dried.
Do not skip the natural gelling agent to maintain an ideal casserole texture.
To enhance nutty flavor, briefly sauté rice before mixing with liquids.
Cover casserole tightly while baking to keep moisture and ensure even cooking.
Let casserole rest after baking for easier serving and better texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 450mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 25g
Cholesterol: 65mg

Keywords: chicken casserole, rice casserole, easy dinner, one-pan meal, plant-based cream, vegetarian Worcestershire sauce, comfort food, quick recipe