Rice, Broccoli, Peas, and "Chicken" Casserole with Cheese

I'm 99% sure that this recipe would fit under the catagory of "make again as often as possible".  It was amazing.  Like, really, really amazing and fabulous and all the things you want every dish to be but never really happens.  This has got to be total comfort food- the blended tofu lends a rich creamyness, and the rice is a very healthy source of carbs.  The peas add nice little bursts of flavour, while the cheese is rich and bursting with... cheeseyness.  Not to mention the flavour of the chicken and the broccoli's texture.  I think it's obvious why I love this dish.  Seriously.  Actually, I want more... but M and I have already eaten all the leftovers.  I guess that means... I will be making this delicious casserole again soon.

Rice, Cheese, Broccoli, “Chicken”, and Peas Casserole

Adapted from Kalyn’s Kitchen

Serves 8

1 small onion, diced

1 large head broccoli, cut into florets

1 cup frozen sweet peas

1 tbsp Italian seasoning

1 cup brown rice, cooked with 1 ½ cups water

1 1/2 - 2 cups diced vegetarian chicken
14 oz tofu, pressed
1 ½ tbsp thyme
1/2 tbsp vegetarian chicken bullion
1 tbsp miso paste
Salt and pepper to taste
1/2 cup grated low fat jack cheese
1 cup low fat cheddar cheese
Preheat the oven to 375.

Heat a frying pan over medium high heat, and add the onion with a bit of water. Sauté for 2 minutes, and then add the broccoli. Continue to sauté for 5 more minutes, until almost tender, and then add the peas and 1 tbsp Italian seasoning. Cook until heated through. Put in a casserole dish, along with the rice and chicken.

Meanwhile, blend the tofu with an immersion blender or something similar until smooth. Add the thyme, bullion, and miso, and blend well. Stir into the rice and veggies with salt and pepper. Bake in the oven for 15 minutes, remove, and then top with the two cheeses. Bake for 10 more minutes, until the cheese is melted. Serve hot, hot, hot!