Preparation
Preheat the oven to 350ºF. Grease half hotel pan or serving pan with nonstick spray. Set aside.
Over medium heat, add the olive oil to a skillet. When hot, add the onion and carrots and cook until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
Add in the broccoli and continue to cook for about 3 to 4 minutes, until crisp tender. Remove from the heat and add to a large bowl.
To the bowl, add the rice, chicken, sour cream, mustard, parsley, thyme, salt, and pepper. Mix until well combined, then taste and adjust seasoning (May need to add more salt, this will depend on your sour cream brand).
Stir in the broth then transfer the mixture to the prepared pans and spread evenly.
FOR THE TOPPING:
In a food processor, add all the ingredients for the topping. Pulse until the mixture is finely chopped and resembles coarse crumbs.
Sprinkle some evenly over the top of each casserole.
Bake uncovered for 15 minutes, until warmed through. Let the casserole stand for about 10 minutes before serving.
Nutritional information
6 portions
Ingredients
Olive Oil 2 tbs
White Onion, Small Dice 1/2 Lbs.
Carrots, Cleaned, Peeled, Small Dice 4 oz
Garlic, Minced 1 Tbs
Broccoli, Cut Bite Size 1 Lbs.
Brown Rice, Cooked 1 ½ Lbs.
Chicken, Roasted, Shredded, No Skin or Bones 1 Lbs.
Dairy Free Sour Cream (Cashew) 1 Cups
Dijon Mustard 1 tbs
Parsley, Dried 1 tsp
Thyme, Dried ½ tsp
Salt ¼ tsp
Pepper ¼ tsp
Low Sodium Chicken Broth ½ Cups
Topping:
Raw Cashews ½ Cups
Red Star Nutritional Yeast, Flakes 1/3 Cup
Salt ¼ tsp
Garlic Powder ¼ tsp
