Saturday, April 14, 2012

Chick'n and Rice Casserole

Sometimes you just want comfort food.  Yesterday was one of those days where I wanted a simple, hearty meal to share with my family around the dinner table.

Growing up we had a lot of Cream of ______ Soup type casseroles. I wanted something along those lines.

A quick search on the internet turned up this post.  The author discusses Cream of _____ Soup and the fact that she does not use them due to the ingredients they contain. She uses a substitute of heavy cream which immediately turned my thoughts to So Delicious Coconut Milk Creamer.  I had a plan!

The only change I will make next time is to be more liberal with seasoning- both salt and fresh herbs (as a side note, I had some later in the night as a snack and stirred in some sriracha sauce which was quite good).

Everyone ate it and liked it and we had a nice family dinner.  My only wish is to be able to take  a decent photo of a casserole!  I can never seem to get a good photo- either in the dish or out of it- maybe it is just the nature of the beast but if you have any good casserole photographing tips, I am all ears!

Chick'n and Rice Casserole

4 cups vegetable stock
4 carrots peeled and sliced
1 russet potato cubed
1 medium red onion, diced
2 cups brown rice
2.5 oz shitake mushrooms, chopped
gardein Chick'n Scallopini "breasts" thawed and chopped into bite size pieces
1 tbsp fresh chopped thyme
1 tsp garlic powder
1 1/2 cups non dairy creamer (I used So Delicious Original)
1/4 cup fine breadcrumbs
1/2 tsp chipotle powder (optional)
Salt and pepper to taste

In a large pot add vegetable stock, carrots, potatoes, onions and brown rice.  Bring to a boil, reduce the heat and simmer, covered, for 45 minutes. Do not remove the lid or stir the rice while cooking.

While the rice is cooking preheat the oven to 350 degrees.

Once the rice is finished add the shitake mushrooms, non dairy creamer, garlic powder, fresh thyme, salt and pepper.  Stir.

Place the gardein chunks in the bottom of the casserole dish. Layer the rice mixture on top and sprinkle with bread crumbs and chipotle powder if using.

Bake in the oven for about 30 minutes until the sides get bubbly and the top gets brown.

Allow to cool about ten minutes before serving.


  1. I know what you mean - sometimes all you want it a big, thick creamy (vegan) meal to stick to your ribs. that looks really good!

    1. Thanks Joey! It was good-- and even the kids liked it which is always a bonus!