Veggie Redux: Vegetarian Chicken, Broccoli and Rice Casserole

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Does anyone else remember this dish from childhood? This cheesy casserole of broccoli, chicken, and rice was one of my favorite meals while growing up. I remember digging into a plateful of creamy, cheesy broccoli rice at the end of many a late soccer practice. When the weather started to get cooler and the days got shorter, I would spend the waning hours of daylight doing trapping drills, taking shots, and scrimmaging with my teammates. Sometimes it got so dark that our parents headed to the cars to run the heat and illuminate the field with their headlights. When I finally got home, cold, muddy and famished, a cheesy casserole was the ultimate comfort food.

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Quorn Naked Chik’n Cutlets make it easy to recreate this dish without meat*. If you’re not into meat substitutes but you want to replace the protein lost from removing the chicken, add a can of chickpeas or a block of silken tofu to the mixture before pouring into the casserole dish and baking.

My intention is that this hearty casserole will be a welcome treat for Kyle when he gets home from a late bicycle ride or a long day of work. Because it’s a one dish meal, I can make it ahead of time and then pop it in the oven to reheat, and cleanup is very easy. I hope that this crowd-pleasing dish finds a place on your table as the weather gets cooler and the annual nesting and hibernating begin!

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Vegetarian Chicken, Broccoli and Rice Casserole

Serves 8

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Ingredients:

  • 2 cups short grain brown rice
  • 4 cups low sodium vegetable broth
  • 2 Tablespoons olive oil
  • 1/2 yellow onion, diced
  • 1 clove garlic, minced
  • 4 cups frozen broccoli, chopped
  • 4 ounces artichokes (frozen or marinated), chopped
  • 1 – 9.7 ounce package of Quorn Naked Chik’n Cutlets, thawed and diced
  • 2 cups lowfat milk
  • 2 Tablespoons unbleached all-purpose flour
  • 1/3 cup plain Greek yogurt (or sour cream)
  • 2 cups shredded cheddar cheese
  • 1 teaspoon dried tarragon
  • Salt and pepper to taste

Preparation:

  1. Heat vegetable broth over medium heat. Add brown rice and bring to a boil. Cover, reduce heat, and simmer for 40-50 minutes or until all liquid is absorbed. Remove from heat and fluff with a fork.
  2. While rice is cooking, heat olive oil in a large pan over medium heat. Add onion, garlic, broccoli and artichokes. Saute until tender. Add salt and pepper to taste. Add naked chik’n cutlets, diced, and continue to cook over low-medium heat for 5 minutes.
  3. Preheat oven to 350 degrees F.
  4. In a medium pot over medium heat, combine milk and flour with a whisk until fully incorporated. Cook for 8 minutes then remove from heat.
  5. To the milk sauce, add yogurt or sour cream, 1 cup of shredded cheese, tarragon, and salt and pepper to taste.
  6. Add the brown rice and cheese sauce to the large pot with the vegetables and vegetarian chicken. Transfer to a large casserole dish and top with 1 cup of shredded cheese. Bake, uncovered, at 350 degrees F for 20 minutes.

*Not a sponsored post, just a fan of Quorn!

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