Vegan Chicken Noodle Casserole
Get ready to savor the comforting warmth of a **Vegan Chicken Noodle Casserole**—a plant-based twist on a classic favorite that's packed with hearty flavor and nourishing ingredients. This recipe combines tender, egg-free noodles with a medley of sautéed onions, carrots, celery, and garlic, along with perfectly seasoned vegan chicken pieces and vibrant peas. A creamy sauce made from vegan cream of mushroom soup, almond milk, and nutritional yeast adds depth and richness, while a topping of golden breadcrumbs creates the perfect crispy finish. Infused with aromatic herbs like thyme and basil, this casserole is baked to bubbling perfection in just 35 minutes. Ideal for family dinners or meal prep, this dish delivers all the indulgence of comfort food without sacrificing its plant-based promise. Garnish with fresh parsley for a burst of color and freshness that ties it all together!
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Recipe Information
Ingredients
- 8 ounces dry wide egg-free noodles
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrot, diced
- 2 celery stalk, diced
- 3 cloves garlic, minced
- 12 ounces vegan chicken pieces
- 1 cup frozen peas
- 1 can vegan cream of mushroom soup
- 1 cup unsweetened almond milk
- 1 tablespoon nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Cook the noodles according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the chopped onion, diced carrot, and celery. Sauté for about 5 minutes until the vegetables start to soften.
Add the minced garlic and cook for another minute until fragrant.
Stir in the vegan chicken pieces and cook until they are heated through, about 3-5 minutes.
Add the cooked noodles to the skillet along with the frozen peas.
In a large mixing bowl, combine the vegan cream of mushroom soup, almond milk, nutritional yeast, thyme, basil, salt, and black pepper. Mix until smooth.
Pour this mixture over the noodle-veggie mix in the skillet and stir to combine everything well.
Transfer the entire mixture into the prepared baking dish, spreading it out evenly.
Evenly sprinkle the breadcrumbs over the top.
Bake in the preheated oven for about 25 minutes, until the casserole is bubbly and the breadcrumbs are golden brown.
Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5595 mg | 243% | |
| Total Carbohydrate | 324.5 g | 118% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 35.7 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 939 mg | 72% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 3391 mg | 72% | |
*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.
