Ingredients
- 1 costco rotisserie chicken shredded (1 lb)
- 1 TB oil
- 1/3 cup cornstarch mixed with 2 1/2 cups oat milk till smooth
- 1/4 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1.5 cups cooked rice
- 2 cups frozen or fresh broccoli
- 1 cup mozz. or cheddar daiya cheese for later (your preference)
- 1/2 cups cooked long bacon bits, optional
Instructions
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Preheat Oven:
Preheat your oven to 375°F (190°C).
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Prepare the Broccoli (if fresh):
If using fresh broccoli, steam or blanch it briefly (2–3 minutes) until just tender. If using frozen, thaw and drain excess water.
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Make the Sauce:
Heat 1 Tbsp oil in a large skillet over medium heat. Pour in the cornstarch + oat milk mixture, stirring constantly until it begins to thicken (about 5–7 minutes). Add paprika and black pepper. Taste and adjust seasoning if needed (you can add a pinch of salt if desired). Once thickened, remove from heat.
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Combine Ingredients:
In a large mixing bowl (or directly in the casserole dish), combine: Shredded rotisserie chicken, Cooked rice, Broccoli, & sauce. Stir until everything is evenly coated.
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Transfer to Casserole Dish:
Lightly grease a 9×13″ baking dish. Pour the mixture into the dish and spread it out evenly.
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Add Cheese:
Sprinkle the Daiya cheese and optional bacon bits over the top of the casserole.
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Bake:
Bake uncovered for 20–25 minutes, or until bubbly and the cheese is melted and golden (Daiya melts best when slightly browned).
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Cool & Serve:
Let rest for 5–10 minutes before serving to allow the casserole to set slightly.