4 skinless boneless chicken breasts, cubed
2 cups cooked brown rice
2 cups broccoli florets, about one bunch of broccoli cut into florets
2 tbsp dairy free butter or margarine, such as Earth Balance or Becel Vegan
1 tbsp nutritional yeast
1 1/2 cups almond or other dairy free milk
1 cup dairy free cheddar, such as Daiya
panko bread crumbs
1. Preheat oven to 350°F.
2. Over medium heat with a bit of oil (about 1-2 tbsp) cook the chicken. This will only take a few minutes as the chicken has been cubed. Set aside.
3. In a medium saucepan over medium heat, heat the butter or margarine, once melted stir in the nutritional yeast. Add the milk and the cheese. Stir constantly until cheese has melted. Set aside.
5. In a large bowl combine the broccoli, chicken, rice and cheese sauce. Mix. Place in casserole dish and add panko bread crumbs over the top of casserole.