Creamy Roasted Chicken and Brown Rice Casserole

Creamy Roasted Chicken and Brown Rice Casserole


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. 


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

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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 


Raw Cashews ½ Cups 

Red Star Nutritional Yeast, Flakes 1/3 Cup 

Salt ¼ tsp 

Garlic Powder ¼ tsp