Thai Broccoli and Rice Casserole

Recipe and image by  Dawn Hutchins.  

Recipe and image by Dawn Hutchins. 


  • 2 cups cooked chickpeas
  • 2 cups cooked rice  
  • 2 cups raw, chopped broccoli
  • 1 can Amy’s Kitchen Thai Coconut Soup
  • 2 Tbsp nutritional yeast
  • 1 tsp garlic powder
  • Salt & pepper, to taste
  • Lime wedges and fresh cilantro for garnish
  • Optional sprinkle of Thai red chili flakes for heat

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Preparation Instructions

  1. Preheat oven to 400 degrees. 
  2. Add chickpeas, rice, broccoli, soup, nutritional yeast, garlic powder salt and pepper; cover and bake for 25 minutes or until broccoli is tender; scoop into bowls and top with lime wedges, fresh cilantro and Thai red chili flakes, if using.
Dan Nehring