Vegan Chicken and Broccoli Casserole Recipe

Introduction

This Vegan Chicken Casserole with Broccoli is a comforting and creamy dish perfect for family dinners. Packed with plant-based ingredients, it’s easy to prepare and deliciously satisfying, offering a healthy twist on a classic casserole.

Ingredients

• 2 tablespoons light olive oil
• 1 small onion
• 2 cloves garlic, minced
• 2 tablespoons flour
• 1 1/2 cups vegan broth (not chick’n broth or any vegetable broth)
• 1 cup plain plant-based milk (soy milk or oat milk work best)
• 1 tablespoon poppy seeds
• 1 1/2 cups vegan sour cream (about a 12 oz container)
• 2 teaspoons soy sauce (or Bragg’s Liquid Aminos)
• Salt and black pepper to taste
• 2 cups broccoli, chopped small
• 2 cups vegan shredded chicken or vegan chicken pieces, cut small
• 4 tablespoons vegan butter, melted
• 1 1/2 cups crushed crackers

Instructions

1. Step 1: Preheat your oven to 350º F (176°C). Prepare any side like rice, grains, or vegan biscuits if serving with the casserole.
2. Step 2: Peel and dice the onion, and mince the garlic. Chop the broccoli into small florets and cut vegan chicken into bite-sized pieces. Heat 1 1/2 cups of vegan broth and have ready to add.
3. Step 3: In a skillet, sauté the onion and garlic in olive oil for about 5 minutes until the onion becomes translucent.
4. Step 4: Sprinkle the flour over the sautéed onion and garlic, stirring well to combine evenly. Slowly pour in the warmed broth a little at a time, stirring continuously. Then add plant-based milk and stir until the mixture becomes thick and creamy.
5. Step 5: Stir in the vegan sour cream, poppy seeds, soy sauce, salt, and pepper to taste until well combined.
6. Step 6: Add the chopped broccoli and vegan shredded chicken into the sauce, stirring well. If not baking in the skillet, transfer the mixture to a sprayed 9 x 13 baking dish.
7. Step 7: In a small bowl, melt the vegan butter. Crumble the crackers and mix them into the melted butter to create the topping.
8. Step 8: Sprinkle the buttery cracker topping evenly over the casserole and bake for 20 minutes, until bubbly and golden brown on top.
9. Step 9: Serve the casserole hot over rice, quinoa, or vegan drop biscuits for a complete meal.

Tips & Variations

• For extra flavor, add a teaspoon of dried herbs like thyme or rosemary to the filling mixture.
• Use gluten-free flour and crackers to make this casserole gluten-free.
• Substitute broccoli with cauliflower or mixed vegetables based on your preference.
• To add some heat, include a pinch of crushed red pepper flakes in the sauce.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350º F (176°C) until warmed through to maintain the crispy topping. You can also microwave portions, but the topping may lose its crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to the baking step, then cover and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.

What can I use instead of vegan shredded chicken?

You can substitute vegan shredded chicken with tofu, tempeh, or chickpeas for a similar texture and protein boost.

Vegan Chicken and Broccoli Casserole Recipe

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★★★★★

4.8 from 147 reviews

• Author: Lila
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This Vegan Chicken Casserole with Broccoli is a hearty and comforting dish perfect for plant-based eaters. Featuring a creamy, flavorful filling made from vegan shredded chicken, broccoli, and a rich sauce of vegan sour cream and plant-based milk, it is topped with a crispy buttery cracker crust for a delightful texture contrast. This casserole is baked to golden perfection and served best over rice, quinoa, or vegan drop biscuits for a warm and satisfying meal.

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Ingredients

Scale 1x2x3x

Filling Ingredients

• 2 tablespoons light olive oil
• 1 small onion, peeled and diced
• 2 cloves garlic, minced
• 2 tablespoons flour
• 1 1/2 cups vegan broth (not chick’n broth or any vegetable broth), warmed
• 1 cup plain plant-based milk (soy milk or oat milk work best)
• 1 tablespoon poppy seeds
• 1 1/2 cups vegan sour cream (about a 12 oz container)
• 2 teaspoons soy sauce or Bragg’s Liquid Aminos
• Salt and black pepper, to taste
• 2 cups chopped broccoli florets
• 2 cups vegan shredded chicken or vegan chicken pieces, cut small

Topping Ingredients

• 4 tablespoons vegan butter, melted
• 1 1/2 cups crushed crackers (approximate from a tube)

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Instructions

1. Prep the ingredients: Peel and dice the onion and mince the garlic. Chop broccoli florets and vegan chicken into bite-sized pieces. Warm 1 1/2 cups of vegan broth and set aside.
2. Preheat oven: Set oven temperature to 350º F (176°C). If serving over rice, grain, or biscuits, start preparing those now.
3. Sauté aromatics: Heat the light olive oil in a skillet over medium heat. Add diced onion and minced garlic, cooking for about 5 minutes until the onion becomes translucent and fragrant.
4. Create roux base: Sprinkle the flour over the sautéed onion and garlic mixture. Stir continuously for a couple of minutes until the flour is fully incorporated and slightly cooked.
5. Add liquids: Slowly pour in the warmed vegan broth a little at a time, stirring continuously to avoid lumps. Then add the plant-based milk, continuing to stir until the mixture thickens and becomes creamy.
6. Enhance flavor: Stir in the vegan sour cream, poppy seeds, soy sauce, and season with salt and freshly ground black pepper to taste.
7. Combine vegetables and protein: Add the chopped broccoli and vegan shredded chicken to the creamy sauce and stir thoroughly to combine evenly.
8. Prepare baking dish: If not baking directly in the skillet, spray a 9×13 inch baking dish with cooking spray and pour the casserole mixture into it evenly.
9. Make topping: Melt the vegan butter in a bowl, then crumble the crackers and mix them into the melted butter until well coated.
10. Add topping and bake: Sprinkle the buttery cracker mixture evenly over the casserole. Bake in the preheated oven for 20 minutes, or until the casserole is bubbly and the topping is golden brown.
11. Serve: Remove from oven and serve hot over your choice of rice, quinoa, or vegan drop biscuits for a delicious and warming meal.

Notes

• To keep the casserole gluten-free, use gluten-free crackers and flour.
• For a nuttier topping, try incorporating crushed nuts along with crackers.
• You can swap broccoli with other vegetables like cauliflower or green beans depending on preference and seasonality.
• If you prefer a thicker sauce, reduce the amount of plant-based milk slightly or cook the sauce a bit longer before adding the veggies.
• Vegan chicken can be substituted with chickpeas or mushrooms for a different texture.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: Vegan casserole, vegan chicken casserole, broccoli casserole, plant-based dinner, vegan comfort food, dairy-free casserole