Chicken and Rice Casserole is made with vegan chicken, leftover rice, tender and covered in the most amazing and creamiest sauce with so much flavor. This dish dinner is great for weeknights and perfect for company. Friends, this is truly the most delicious casserole recipe you can make and you will come back to it over and over again.
If you grew up with Chicken and Rice Casserole, you will have great memories about this recipe that I’m sure has a special place in your heart.
I can tell you if you are looking to switch things up, you came to the right place, because I got you covered with a really fresh version that will be equally delicious and fascinating like the classic one that you know.
Do you put uncooked rice in a casserole?
I know some will say that you absolutely can. But I like to use leftover rice. Perfectly cooked with just the right texture I have it ready and it goes so easy in the casserole.
Cooking uncooked rice in a casserole takes around 60 minutes, therefore I can save a good amount of time with my leftover rice.
You see this a really versatile ingredient that tastes always great in many dishes.
What you need for this Chicken and Rice Casserole recipe
You won’t need any canned sauces, because you make the whole Chicken and Rice Casserole from scratch with simple ingredients like olive oil and leftover rice
Besides that nothing is complicated and you will need the following:
Of course, there has to be vegan chicken: that is truly the star of the show. It adds protein, texture and meatiness. I make chicken bites, so I chop everything roughly. It doesn’t need to be perfect because I really want to have them bite sized.
Ingredients for the filling
Peas and bell pepper are the two vegetables which add freshness. Especially, I use a red bell pepper for a great color contrast like a rainbow.
For this Chicken and Rice Casserole, I combined them with French fried onions which I always love.
Sauce and toppings
For the sauce I use oat milk and mayo: you mix them together and that is all. The result is rich, creamy and delicious.
Vegan parmesan and mozzarella: while the parmesan is hearty, cheesy and so flavorful, it would only be half as amazing without parmesan. The two just belong together like butter and bread.
For the seasonings: I use garlic, onion powder and smoked paprika. This is a mix that you might know from chicken seasoning these all make everything so wonderful and flavorful. For me these are the flavors that are on point. Garlic and onion powder are essential flavor seasonings that are found in almost any casserole. Smoked paprika is a highlight that has all the flavors you know from paprika, but with the addition of a smoky touch.
How to make Chicken and Rice Casserole
Preheat your oven to 410F and set a 10×10 greased casserole ready (I use a little bit of olive oil for greasing).
In a skillet, heat olive oil. Add chicken and bell pepper and cook both for 3 minutes. Next, also mix in the peas and cook for 2 minutes more.
Mix the ingredients
Use a large bowl and add the chicken mix from the skillet, the cooked rice, garlic and onion powder, smoked paprika, all of the French Fried onions, and 3/4 of the potato chips (reserve the rest for the topping).
Also mix in all of the parmesan and 3/4 of the mozzarella (we will need the remaining 1/4 for the topping). Season with a pinch of salt and pepper.
Assembling the casserole
Transfer everything from the mixing bowl into the casserole. Mix remaining potato chips and mozzarella and sprinkle over the casserole.
Bake for 20 minutes. When done, wait for at least 5 minutes before serving the Chicken and Rice Casserole.
Note: If you need to cook your rice fresh, 1,5 cups uncooked rice will do the trick. Cook according to the package directions.
- 3 cups rice, cooked
- 1 Tbs olive oil
- 12 oz vegan chicken
- 1 cup peas
- 1/2 cup red bell pepper, chopped
- 1 cup French fried onions
- 4 oz potato chips
- 14 oz vegan mayo
- 1/2 tsp smoked paprika
- 5 oz vegan mozzarella
- 1/4 tsp onion powder
- 1 tsp garlic powder
- 1.5 cup oat milk
- 3/4 cup vegan parmesan
- salt, pepper to taste
- Preheat oven to 410F get a 10x10 inch casserole ready. Grease it with olive oil.
For your quick preparation
- Heat olive oil in a pan. Cook chicken and bell peppers for around 3 minutes, then add peas and cook for 2 minutes more.
- In a large mixing bowl, add rice, milk, mayo, all of parmesan, 3/4 of the potato chips and mozzarella (reserve rest for the topping).
- Also mix in all of the French fried onions, garlic, onion powder, smoked paprika, and of course the chicken mix from the pan.
- Season with a pinch of salt and pepper.
Assembling and baking
- Transfer everything from the mixing bowl to the prepared casserole dish.
- Sprinkle remaining mozzarella and potato chips on top, bake for 20 minutes.
If you don't have any leftover rice: you will need 1.5 cups uncooked rice. Precook it according to the package directions.
Nutrition Information:Yield: 6 Serving Size: 1.5 cups
Amount Per Serving: Calories: 911Total Fat: 60gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 42gCholesterol: 0mgSodium: 964mgCarbohydrates: 65gFiber: 4gSugar: 12gProtein: 29g