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Chicken and Rice Casserole with Creamy Cheddar Sauce Recipe

Creamy, plant-based “chicken” and rice casserole with dairy-free cheddar sauce for an easy vegan comfort meal.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Casserole:
  • 2 cups vegan chicken strips chopped
  • 1 ½ cups uncooked rice
  • 2 ½ cups vegetable broth
  • 1 cup mixed vegetables peas, carrots, corn
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and black pepper to taste
For the Creamy Cheddar Sauce:
  • 2 tbsp vegan butter
  • 2 tbsp all-purpose flour
  • 2 cups unsweetened almond milk
  • 1 ½ cups vegan cheddar shreds
  • ½ tsp mustard powder
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook rice in vegetable broth until fluffy, about 15 minutes.
  3. Sauté vegan chicken strips lightly if desired for extra flavor.
  4. In a saucepan, melt vegan butter over medium heat; whisk in flour to form a roux.
  5. Gradually whisk in almond milk; cook until thickened.
  6. Add vegan cheddar, mustard powder, salt, and pepper; stir until smooth.
  7. Combine cooked rice, vegan chicken, vegetables, and cheese sauce in a baking dish.
  8. Bake uncovered for 25 minutes until bubbly and lightly golden on top.
  9. Let rest 5 minutes before serving for perfect creamy texture.

Notes

Nutritional Values (per serving)

  • Calories: 360
  • Total Fat: 14g
  • Saturated Fat: 3g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 16g

Vitamins & Minerals (per serving)

  • Vitamin A: 15%
  • Vitamin C: 10%
  • Calcium: 25%
  • Iron: 12%
  • Vitamin E: 8%

Notes & Tips

  • Use leftover rice to save time without sacrificing creaminess.
  • Adjust vegan cheese amount for extra gooey indulgence.
  • Add smoked paprika for subtle depth and warmth.
  • Leftovers reheat beautifully in oven or microwave without losing flavor.
  • Garnish with fresh parsley for color and extra freshness.