Vegan Chicken and Rice Casserole
Dive into this cozy one-pan vegan chicken and rice casserole with broccoli and melty cheese. It’s easy, creamy, cheesy, quick comfort food.
This post may contain affiliate links. Disclosure Policy
You’ll also get even more vegan recipes delivered to your inbox every week!
I’m not exaggerating when I say this vegan chicken and rice casserole has become my ultimate emotional support dinner the moment there’s even a hint of chill in the air. The second the days get shorter, my brain starts looping “one-pan casserole,” like it’s auditioning for a remix. I’ve tweaked it over and over until it’s just right. Creamy rice, tender broccoli, juicy vegan chicken, and that bubbly cheese top is pure heaven. This skillet-to-oven version means fewer dishes and more cozy vibes. It’s the kind of meal that makes you want to curl up with seconds (and thirds).
The Dish I Used to Camp Out Next to at Potlucks
It seems like every family dinner involves some kind of broccoli casserole, topped with lots and lots of cheese.
It’s one of those dishes I used to camp out next to, eating spoonful after spoonful.
Don’t worry, I always wiped the spoon off on my sleeve before plunging it in for another bite. LOL.
Can you tell I’m a joy at family gatherings?!
If you love creamy, cheesy casseroles, this vegan version might just become your new jam.
For me, it’s all about that creamy sauce coating tender rice, melty cheese, and the perfect garlicky flavor. It’s a comfort food party in every bite.
Imagine sinking your fork into a steaming skillet where fluffy rice soaks up all that garlicky, smoky flavor, broccoli stays perfectly tender, and vegan cheese pulls in gooey bites. You’ll finish dinner feeling satisfied, warm, and like you just nailed the easiest comfort food win ever.
Ingredient Notes
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Olive oil and vegan butter: Team up for the perfect rich base—grab any brand you love, like Miyoko’s or Earth Balance.
- Chopped onion and minced garlic: Fresh is best for that aromatic punch; frozen onions work in a pinch if you’re short on time.
- Long-grain white rice: Basmati or jasmine gives the fluffiest texture—avoid brown rice here as it needs longer cooking.
- Garlic powder and smoked paprika: Boost the savory depth; skip paprika if you want a milder flavor.
- Vegetable broth: Low-sodium lets you control the salt—Better Than Bouillon veggie base is a game-changer.
- Oat milk: Keeps it super creamy without dairy; almond or soy works too, just unsweetened and plain.
- Small broccoli florets: Fresh or frozen (thawed)—cut them bite-sized so they cook evenly.
- Vegan mozzarella cheese shreds: Violife or Follow Your Heart melt beautifully; use your favorite for that cheesy pull.
- Beyond Chicken Tenders: Breaded for extra texture. Any plant-based chicken pieces work. For a mock-meat-free twist, swap in drained chickpeas for a hearty vegan chickpea and rice casserole vibe!
The Magic Behind the Recipe
- Use pre-chopped onion and minced garlic from the store to skip the prep tears.
- Frozen broccoli florets save chopping time—no thawing needed.
- Grab pre-cooked rice if you’re in a rush (adjust the liquid and baking time accordingly).
- One oven-safe skillet means zero transfers—hello, easy cleanup!
How to Make Vegan Chicken and Rice Casserole
I love how this comes together mostly on the stovetop, then finishes in the oven for that hands-off magic.
1. Preheat Your Oven
Heat your oven to 375°F/190°C. Grab a large oven-safe skillet (cast iron or your favorite Always Pan shines here)—or use a regular skillet and transfer to a casserole dish later.
2. Sauté the Base
Melt the olive oil and vegan butter over medium heat, then toss in the chopped onion. Let it soften for 4-5 minutes until it smells amazing and turns translucent. Add the garlic and cook another minute—that fragrant garlic hit is everything!
3. Toast the Rice
Stir in the uncooked rice, seasonings, salt, and pepper. Toast the rice for 1-2 minutes—you’ll smell that nutty aroma building. Pour in the vegetable broth and oat milk, giving everything a good stir.
4. Add Broccoli and Cheese
Mix in the broccoli florets and 1 cup of vegan cheese shreds. Bring it to a gentle simmer—the sauce thickens just right, coating every grain with creamy goodness.
5. Top with Chicken and Cheese
Nestle those vegan chicken pieces on top (they’ll soak up flavor beautifully), then sprinkle the remaining ½ cup cheese. Cover with a lid. If your lid is not oven-safe, cover with foil. What if your skillet is not oven-safe? It’s ok, you can transfer the whole thing to a casserole dish and then pop it straight in!
6. Bake to Bubbly Perfection
Bake covered for 20-25 minutes, then uncover for 10 more. Watch the top turn golden and bubbly while the rice turns perfectly tender and the broccoli softens just right.
7. Rest and Dig In
Let it rest for 5 minutes (patience pays off—the rice absorbs every last bit of sauce). Garnish with parsley if you’re feeling fancy, and serve it hot. Trust me, you’ll be going back for more.
Recipe Test Kitchen
We tested this a bunch to nail the one-pan ease.
- Early versions had soggy rice, so we dialed in the liquid ratio perfectly.
- Using oat milk made it creamier without heaviness.
- The breaded tenders soften like classic casseroles but keep golden edges on top—genius!
- A handful of frozen peas adds extra color, protein, and sweetness—try it next time!
Serving Suggestions
- Pair with a crisp green salad, such as this Vegan Caesar Salad, for fresh contrast.
- Add crusty bread, like this vegan garlic bread, to scoop up every cheesy bit.
- Top with sprinkles of hot sauce or fresh herbs for a flavor kick.
- Serve alongside roasted veggies for a full cozy spread.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days—it reheats even better! For the freezer, portion into containers and freeze up to 2 months; thaw overnight and reheat with a splash of plant milk to keep it creamy. Glass containers for the fridge and/or BPA-free plastic for the freezer work great.
Subscribe and Get a Free Easy Vegan Recipes eBook
Plus our latest vegan recipes, delivered right to your inbox!
We won’t send you spam. Unsubscribe at any time.
Vegan Cheesy Chicken and Rice Skillet
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons vegan butter
- 1 cup chopped onion chopped
- 3 teaspoons minced garlic (approximately 3 cloves)
- 1 ½ cups long-grain white rice , uncooked (basmatti or jasmine works great)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 3 cups vegetable broth
- 1 cup oat milk (plain, not vanill)
- 4 cups small broccoli florets
- 1 ½ cups vegan mozzarella cheese shreds , divided
- 10 oz Beyond Chicken Tenders
Instructions
- Preheat the oven: Heat to 375°F (190°C). Use a large oven-safe skillet (like an Always Pan or cast iron skillet) if you have one; otherwise, a regular large skillet works and you can transfer to a greased 9×13 baking dish later.
- Sauté the base: In your skillet over medium heat, melt the olive oil and vegan butter. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.1 tablespoon olive oil, 2 tablespoons vegan butter, 1 cup chopped onion, 3 teaspoons minced garlic
- Add rice: Stir in the uncooked rice, garlic powder, and smoked paprika (if using), salt, and pepper. Toast the rice for 1-2 minutes. Pour in the vegetable broth and plant milk.1 ½ cups long-grain white rice, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, 3 cups vegetable broth, 1 cup oat milk
- Add broccoli and cheese: Stir in the broccoli florets and 1 cup of vegan cheese. Bring to a simmer.4 cups small broccoli florets, 1 ½ cups vegan mozzarella cheese shreds
- Top with chicken and more cheese: Place vegan chicken pieces on top and sprinkle with remaining 1/2 cup of vegan cheese shreds. If using an oven-safe skillet, cover (with a lid if it has one, otherwise use foil). If transferring to a casserole dish, pour everything into a greased baking dish, top with cheese, and cover with foil.10 oz Beyond Chicken Tenders
- Bake: Place in the oven and bake covered for 20-25 minutes. Uncover and bake for another 10 minutes until the rice is tender, the liquid is mostly absorbed, the broccoli is soft, and the top is bubbly and golden.
- Rest and serve: Let it rest for 5 minutes (the rice will continue absorbing liquid). Garnish with parsley if desired, and serve hot (but not too hot!).
Recommended Equipment
(The products above contain sponsored links to products we use and recommend)
Notes
Tips
- The breaded tenders will get a bit softer in the casserole (like classic chicken and rice), but they hold up well and add crunch if some pieces stay on top.
- For extra creaminess, stir in 2-3 tbsp vegan cream cheese or sour cream before baking.
- If the rice needs more time, add a splash of broth and cover again for 5-10 minutes.
- Leftovers reheat beautifully in the microwave or oven—add a bit of plant milk to keep it creamy.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Casserole Favorites
Frequently-Asked Questions
Can I make this gluten-free?
Yes! Use gluten-free vegan chicken and vegetable broth if needed for your diet. The good news? Rice is naturally GF.
What if I don't have an oven-safe skillet?
Transfer to a greased 9×13 dish before baking—no big deal!
Can I use chickpeas instead of vegan chicken?
Absolutely—drain two cans for a delicious vegan chickpea and rice casserole twist.
Is this good for meal prep?
Totally! This dish is freezer-friendly, and it reheats like a dream all week.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
6 Responses to Vegan Chicken and Rice Casserole
Rate / Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
So good! I like to add even more broccoli!
So excited to make this. What size baking dish do you recommend? Is 9×13 too big?
Great question! I added a note to the instructions to use a 9″ square baking or casserole dish. I think you’d want to double the recipe to make it in a 9X13 dish. Hope you love it!
Very good recipe. I adjusted it for laziness, adding all the ingredients in the casserole dish + 2 cups vegan chicken broth. Cooked for 1 hr. It’s delicious!
What would you recommend subbing for mushrooms? Would any veg work or is the end product reliant on their flavor?
Thanks!
Hi Sarah. Well, I really love mushrooms in this recipe, but you could try something like artichokes or maybe even some broccoli or cauliflower. Hope that works!