This Vegetarian Creamy “Chicken” over Rice is a twist on a dish I would make for years for our family. With all of the great plant-based substitutes on the market, it is so much easier to create the flavor and texture of traditional meat dishes.
The combination of the heavy cream, green chilies and Swiss cheese blend perfectly to make a rich flavorful sauce with a little kick. When baked together the sauce thickens to make a heavenly thick cheesy sauce that pairs perfectly over rice.
For the plant-based chicken patties, I use Gardein Chick’n Scallopini, as pictured below. However, there are times when this is not available in my local grocery store, so I will substitute with other brands. See substitutions for more info.
But just to be clear – this plant-based chicken recipe is not vegan, however, it can easily be made vegan using plant-based whipping cream and plant-based Swiss cheese.
Served over rice and with a side salad or vegetable, it’s a perfect week-night meal!
Ingredients for Creamy “Chicken” over Rice – Vegetarian
- Olive oil
- Plant-based Chicken patties
- Whipped or heavy cream
- 4oz can chopped green chilies -2
- Swiss Cheese
- Parsley, dried or fresh
- Salt and pepper
- Cooked rice
How to make Creamy “Chicken” over Rice
Preheat oven to 350 degrees Fahrenheit. Grease or spray oil a 2-quart or 9×9 inch baking dish.
Add olive oil to a large skillet over medium-high heat. Add plant-based chicken patties to the heated skillet. The patties can be added frozen.
Sauté 3-4 minutes per side, or until golden brown on each side. Don’t worry about under cooking as the patties will finish cooking in the oven.
Place plant-based chicken patties in dish.
Place patties in prepared baking dish.
Add cheese.
Top patties with shredded Swiss cheese.
Prepare sauce.
While patties are sautéing, whisk together whipping cream, green chilies, parsley, salt and pepper to medium mixing bowl.
Add to sauce to baking dish.
Pour sauce over cheese topped patties.
Place in preheated oven.
Bake for 35-40 minutes or until golden brown.
While the dish is cooking in the oven, prepare and cook the rice if not already cooked.
Remove from the oven.
Serve over cooked rice.
Enjoy!
Substitutions
Whipping cream – to make this dish vegan, substitute with plant-based whipping cream. Silk brand and Country Crock both make an excellent plant-based heavy cream.
Swiss cheese – For vegan option- you can substitute with Violife, and other large plant-based brands have a plant-based shredded Swiss cheese.
If you don’t have Swiss cheese, you can substitute with shredded cheddar, provolone or gouda. It will be slightly different but will have an excellent creamy flavor.
Plant-based Chicken Patties – as stated above, I use Gardein brand, Scallopini which I find has the best flavor and texture. In a pinch, I have also used Impossible patties and Meatless Farm breaded patties. But you substitute and experiment with whatever is available to you in your local market.
I hope you enjoy this super simple and delicious vegetarian chicken and rice dish as much as our family does!
If you make it, please comment below!
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Lentil and Mushroom Shepherd’s Pie
Ingredients
- 2 tbsp olive oil
- 4 Plant-based Chicken Patties Gardein, Chick'n Scallopini
- 2 cups Whipping or heavy cream
- 2 4oz. can Green Chilies, chopped
- 1½ cup Swiss cheese, shredded
- 1 tbsp parsley, fresh or 1 tsp. dried additional for garnish
- ¼ tsp Salt and pepper
- 4 cups cooked rice
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease or spray oil a 2-quart or 9×9 baking dish
- Add olive oil to a large skillet over medium-high heat. Add plant-based chicken patties to the heated skillet. The patties can be added frozen.
- Sauté 3-4 minutes per side, or until golden brown on each side. Don't worry about under cooking as the patties will finish cooking in the oven.
- Place patties in prepared baking dish.
- Top patties with shredded Swiss cheese.
- While patties are sautéing, whisk together whipping cream, green chilies, parsley, salt and pepper to medium mixing bowl.
- Pour sauce over cheese topped patties.
- Place dish in preheated oven for 35-40 minutes or until top is golden brown.
- Remove from the oven.
- Serve over cooked rice.
- Enjoy!
