Ingredients and Weight:
- 1 cup (200g) long-grain rice
- 1 pound (450g) vegetarian chicken strips
- 1 onion, chopped (150g)
- 2 carrots, chopped (150g)
- 2 celery stalks, chopped (150g)
- 2 cloves garlic, minced (10g)
- 1 can (10.75oz/305g) condensed cream of mushroom soup
- 1 cup (250ml) milk
- 1/2 cup (120g) grated cheddar cheese
- 1/4 cup (60g) bread crumbs
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
40 minutes
Difficulty Level:
2 (easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cook rice according to package instructions.
- In a large skillet, heat oil and sauté the vegetarian chicken strips until golden brown.
- Add onions, carrots, and celery and cook until softened.
- Stir in garlic and cook for 1 minute.
- In a bowl, whisk together cream of mushroom soup and milk.
- Add the soup mixture, cooked rice, and vegetarian chicken to the skillet. Season with salt and pepper.
- Pour the mixture into an 8x8 inch casserole dish.
- Sprinkle with cheddar cheese and bread crumbs.
- Bake for 30-40 minutes, or until golden brown and bubbly.
Nutritional Information:
(per serving)
- Calories: 400
- Protein: 20g
- Carbohydrates: 50g
- Fat: 15g
- Fiber: 5g
Dish Characteristics:
- Creamy and flavorful vegetarian casserole
- Packed with vegetables and protein
- Ideal for a comforting meal or potluck dish
User Comments:
- "This casserole was a hit with my family! It's so easy to make and the flavors are amazing." - Sarah J.
- "I love the combination of veggies and vegetarian chicken in this dish. It's a great way to eat my vegetables." - Emily K.
- "This is the perfect comfort food for a cold night. It's warm, filling, and packed with flavor." - John M.
Special Precautions and Tips:
- For a crispy crust, top the casserole with additional bread crumbs and grated Parmesan cheese.
- If you don't have vegetarian chicken strips, you can use tofu or tempeh instead.
- Leftovers can be stored in the refrigerator for up to 3 days.
