Heavenly Chicken Frichik Casserole
Indulge in the comforting, savory flavors of this Heavenly Chicken Frichik Casserole, a satisfying vegetarian twist on a classic dish! Featuring tender wide egg noodles, hearty bites of chickpea-based Frichik, and a creamy sauce made with vegan-friendly options like almond milk and plant-based sour cream, this casserole is perfect for weeknight dinners or family gatherings. Sautéed mushrooms, peas, and aromatic garlic add depth and texture, while a golden topping of shredded cheese and optional breadcrumbs delivers the perfect crispy finish. Quick to prepare and baked to bubbly perfection, this vegetarian casserole is a wholesome, crowd-pleasing meal that pairs beautifully with a fresh green salad or your favorite side dish. Whether you're vegetarian or simply looking to try a flavorful meatless dinner, this hearty baked casserole recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cans Canned Frichik (chickpea-based vegetarian chicken)
- 12 ounces Wide egg noodles (or vegan alternative)
- 2 cups Cream of mushroom soup (or vegan equivalent)
- 1 cup Sour cream (or vegan sour cream)
- 0.5 cups Unsweetened almond milk (or any plant milk)
- 1 cup Fresh mushrooms, sliced
- 1 cup Frozen peas
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 0.5 cups Breadcrumbs (optional, for topping)
- 1 teaspoon Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheese (or vegan cheese)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil or non-stick spray.
Cook the wide egg noodles according to package instructions until al dente, then drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant and softened, about 3 minutes.
Add the sliced mushrooms to the skillet and cook until tender, about 4 minutes. Stir in the frozen peas and cook for an additional 2 minutes.
In a large mixing bowl, combine the cream of mushroom soup, sour cream, almond milk, dried parsley, salt, and black pepper. Mix until smooth.
Slice or shred the Frichik into bite-sized pieces and add them to the mixing bowl along with the cooked noodle mixture. Gently fold in the onion, garlic, mushroom, and pea mixture until everything is evenly coated in the sauce.
Transfer the mixture to the prepared casserole dish, spreading it evenly. Top with shredded cheese and, if desired, breadcrumbs for extra crunch.
Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbling, and the breadcrumbs (if used) are golden brown.
Remove the casserole from the oven, allow it to rest for 5 minutes, and then serve warm. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
3468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.5 g | 217% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 8326 mg | 362% | |
| Total Carbohydrate | 270.5 g | 98% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 43.7 g | ||
| Protein | 198.8 g | 398% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1623 mg | 125% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 3755 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
