Chicken, Broccoli and Tomato Casserole Recipe

Chicken Broccoli and Tomato Casserole

Serves 6
Prep time 20 minutes
Cook time 20 minutes

1 1/2 cups of shredded, roasted chicken
½ cup cherry tomatoes, blended until smooth
1 leek, sliced (only the white part)
4 tablespoons of vegan parmesan cheese
1 head of broccoli (cut into bite-size florets)
Salt and pepper to taste


  • In salted boiling water, cook broccoli until al dente (about 4 minutes)
  • Sauté leeks in olive oil until golden, adding water when necessary to ensure they don’t dry out or burn
  • Salt leeks to taste
  • Make béchamel (see below)
  • Add all ingredients to the béchamel sauce and mix well
  • Place in a casserole dish, top with parmesan
  • Bake in preheated oven at 350 degrees for 15 minutes or until golden on top

Béchamel Sauce Ingredients:
2 tablespoons olive oil
4 tablespoons tapioca flour
2 cups of unsweetened almond milk
1 teaspoon grated nutmeg
2 tablespoons vegan parmesan
1 teaspoon of salt
1 teaspoon of pepper


  • In a pot, on medium heat, put olive oil and tapioca flour.
  • Whisk until smooth
  • Add almond milk and whisk slowly until it thickens
  • Turn off the flame
  • Add nutmeg, salt, pepper, and parmesan