BBQ Pepper Jack Chicken and Brown Rice Casserole {Gluten-Free; Lactose-Free}
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
BBQ Pepper Jack Chicken and Brown Rice Casserole is a great way to use leftover chicken and brown rice!
  • 2 tablespoons olive oil, plus more to oil the dish
  • 1 medium onion, chopped
  • 2 bell peppers (any colors you like), seeds removed and chopped
  • 4 cloves garlic, minced
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups cooked brown rice
  • 2 cups cooked, shredded chicken (rotisserie chicken or leftover turkey both work great here)
  • 1 (8 oz/227 g) tub GO VEGGIE Vegan Classic Plain Cream Cheese
  • ¾ cup (180 ml) BBQ sauce
  • 8 slices GO VEGGIE Lactose and Soy Free Pepper Jack Deli Slices, chopped
  • Fresh chopped cilantro, parsley, or scallion
  1. Preheat the oven to 375F; lightly oil an 8 by 8-inch casserole dish with olive oil.
  2. Heat the oil in a large skillet over medium to medium-high heat; add the onion and bell peppers and cook until softened but not browned, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly.
  3. While the onions and peppers cook, make the sauce. Add the cream cheese and BBQ sauce to a small saucepan over medium-low heat. Once it’s hot, add the chopped pepper jack deli slices and whisk until melted. Turn off the heat and set aside for now.
  4. Stir together the onion/pepper mixture, salt, black pepper, brown rice, chicken, and ¾ cup of the sauce in a large bowl; pour it into the prepared casserole dish, spread it out evenly, and pour the remaining sauce on top.
  5. Cover the dish with foil and bake until bubbling, about 30 minutes (remove the cover during the last 10 minutes).
  6. Serve with the fresh herbs sprinkled on top.
Make-Ahead: Make the casserole and instead of baking it, store it in the fridge for up to 3 days. Let it sit at room temperature for 30 minutes before baking for 30 minutes in a 375F oven.
Recipe by An Edible Mosaic™ at