Description

This Chicken and Rice Casserole combines tender chicken thighs, fluffy long-grain white rice, and creamy plant-based cheese for a comforting, flavorful, and nutritious one-pan meal. Enhanced with aromatic onions, garlic, frozen peas and carrots, and a blend of herbs and natural seasonings, this casserole is perfect for family dinners any day of the week. Easy to prepare and adaptable with flexible vegetable and herb options, it delivers a creamy texture thanks to a natural gelling agent and melts plant-based cheese topping.

Ingredients

Scale

Protein and Base

1.5 lbs boneless chicken thighs, cut into bite-sized pieces
1 cup long-grain white rice, rinsed

Vegetables and Aromatics

1 medium onion, diced
3 cloves garlic, minced
1 cup frozen peas
1 cup frozen carrots

Liquids and Sauces

2 1/2 cups vegetable broth
1 tablespoon vegetarian Worcestershire sauce (natural)
2 tablespoons olive oil

Seasonings and Texture

1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1 teaspoon natural gelling agent

Toppings

3/4 cup plant-based cheese, shredded

Instructions

Prepare the Chicken and Sauté Aromatics: Cut the boneless chicken thighs into bite-sized pieces. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onions and minced garlic to the skillet and sauté until fragrant and translucent. Add the chicken pieces and cook until they are lightly browned on all sides but not fully cooked through, ensuring the chicken remains tender after baking.
Combine Rice and Vegetables: Stir the rinsed long-grain white rice, frozen peas, and frozen carrots directly into the skillet with the chicken and aromatics. Mix thoroughly so the rice grains and vegetables are coated with the flavorful oil and sautéed ingredients, allowing the rice to start absorbing the flavors.
Add Liquids and Seasoning: Pour in the vegetable broth and add 1 tablespoon of vegetarian Worcestershire sauce (natural). Sprinkle in thyme, black pepper, and smoked paprika. Stir gently to combine all ingredients evenly. Finally, sprinkle the natural gelling agent over the mixture to help create a creamy texture during baking.
Bake to Perfection: Transfer the entire mixture into a casserole dish and cover tightly with foil. Bake in a preheated oven at 375°F (190°C) for about 40 minutes or until the rice is tender and chicken is fully cooked. Remove the foil, evenly sprinkle the plant-based cheese on top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly.
Rest and Serve: Let the casserole rest for 5 minutes after baking to allow the natural gelling agent to set and the flavors to meld. Garnish with fresh chopped parsley or green onions if desired before serving.

Notes

Use room temperature chicken for even cooking and juiciness.
Rinse the rice thoroughly to remove excess starch and prevent gumminess.
Do not omit the natural gelling agent; it ensures a creamy and luscious texture.
Avoid overcrowding the skillet when sautéing to achieve better browning; cook in batches if necessary.
Allow the casserole to rest after baking to improve flavor and texture.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 4 g
Sodium: 620 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 85 mg

Keywords: chicken casserole, rice casserole, plant-based cheese, gluten free dinner, one-pan meal, comforting dinner