Broccoli and Cheddar Casserole

Who doesn’t love a delicious casserole recipe? Our Broccoli and Cheddar Casserole dish made with plant-based chicken is one for the books. Enjoy this simple and nutritious meal for your next family gathering.

  • 12 min

  • 22 min

  • 34 min

    Total time
  • 4

  • Moderate

  • 15


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 6 ounce Hungry Planet Chicken™ Grilled StripsBuy Now
  • 4 ounce brown or cremini mushrooms, diced
  • 1 red bell, medium, diced
  • 4 ounce broccoli, chopped
  • 2 teaspoons Poultry Magic® seasoning or vegan “chicken flavoring”
  • 3 cups vegetable stock
  • 1½ cups rice, brown, parboiled, cooked, UNCLE BEN’S® Fast & Natural Whole Grain Instant Brown Rice
  • 1 tablespoon olive oil, extra virgin
  • ⅔ cups yellow onion, peeled, diced
  • 1 cup carrots, peeled, diced
  • ½ cup celery, diced
  • 1½ tablespoons garlic, raw, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, ground
  • ½ cup vegan cheddar cheese shredded


  • Step 1.

    Preheat oven to 350°F. Bring stock to a boil in a medium-sized saucepan. Allow to simmer very slowly.

  • Step 2.

    In a large saute pan over moderate heat, saute onions, carrots, celery, and garlic in olive oil until soft. Do not brown vegetables. Add the chicken pieces to the saute pan and cook for 2 minutes. Add the rice and continue to cook for an additional 2 minutes. Season with salt and pepper.

  • Step 3.

    Transfer the chicken mixture to a 3-quart casserole dish. Add the roasted mushrooms, red peppers, broccoli, and cooked chicken pieces. Cover with stock and place into the preheated oven. Cover and bake until the stock has been absorbed and the rice is tender, about 20 minutes.

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