Chick’n & Rice Casserole

Chick’n & Rice Casserole

Serves 6

Ingredients

• 2 1/2 Cups – Heritage Health Food Chick’n Tenders, diced
• 2 Cups – Cooked brown rice
• 2 – Carrots, peeled and finely chopped
• 1 1/2 Cups – Milk (soy, almond, or other)
• 1 Cup – Vegetable broth
• 1/2 Cup – Vegan Parmesan cheese, or cheese substitute
• 1/2 Cup – Breadcrumbs
• 3/4 Cup – Frozen peas, thawed
• 1/4 Cup – Unbleached, all-purpose flour
• 6 TBSP (3/4 stick) – Unsalted butter or margarine, divided
• Kosher salt, to taste

Directions

1. Preheat oven to 400º F and lightly grease a 9×13-inch baking dish.
2. In a large saucepan over medium heat, melt 4 tablespoons butter, then whisk in flour and cook for 1-2 minutes, or until smooth.
3. While whisking continuously, gradually pour in milk and broth and stir until totally incorporated.
4. Add diced Chick’n Tenders, rice and veggies to the broth mixture and season with salt and pepper.
5. Transfer chick’n and rice mixture to baking dish and sprinkle parmesan and breadcrumbs evenly over the top.
6. Cut up remaining butter into small pieces and dot those over the breadcrumbs.
7. Place baking dish in oven and bake for 20-25 minutes, or until bubbly and golden brown.
8. Remove from oven and serve hot.