Vegetarian Chicken Noodle Casserole
Embrace comforting flavors with this Vegetarian Chicken Noodle Casserole, a plant-based twist on a classic family favorite. Featuring tender egg noodles, hearty plant-based chicken, and a medley of fresh veggies like carrots, celery, and peas, this dish is smothered in a creamy, herb-infused sauce made with almond milk and vegetable broth. Topped with gooey cheddar cheese and golden breadcrumbs, every bite delivers irresistible textures and rich, homey flavors. Perfect for busy weeknights, this vegetarian casserole is baked to bubbling perfection in just 20 minutes and provides six satisfying servings. Whether you're catering to a crowd or meal prepping for the week, this dish combines comfort food nostalgia with modern plant-based ingredients for a wholesome, crowd-pleasing dinner. Keywords: vegetarian casserole, chicken noodle casserole, plant-based chicken, egg noodles recipe, comfort food ideas.
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Recipe Information
Ingredients
- 12 ounces Egg noodles
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 2 medium Carrots, diced
- 2 stalks Celery stalks, diced
- 10 ounces Plant-based chicken pieces
- 2 cups Vegetable broth
- 1 cup Frozen peas
- 1 teaspoon Dry thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Unsweetened almond milk
- 3 tablespoons All-purpose flour
- 1 cup Shredded cheddar cheese
- 0.5 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent, about 3-4 minutes.
Add the diced carrots and celery. Cook for another 5 minutes until the vegetables start to soften.
Stir in the plant-based chicken pieces, cooking for an additional 3 minutes until heated through.
Pour the vegetable broth into the skillet and add the frozen peas, dry thyme, salt, and black pepper. Stir to combine.
In a small bowl, whisk together the almond milk and flour until smooth, then add this mixture to the skillet, stirring constantly to avoid lumps. Cook until the sauce begins to thicken, about 3-4 minutes.
Remove the skillet from heat and stir in the cooked egg noodles and 1/2 cup of shredded cheddar cheese until well combined.
Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.
Sprinkle the remaining 1/2 cup of cheese over the top, followed by an even layer of breadcrumbs.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the casserole is bubbling.
Remove from the oven and allow to cool for a few minutes before serving. Enjoy your delicious vegetarian chicken noodle casserole!
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 6515 mg | 283% | |
| Total Carbohydrate | 243.8 g | 89% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 33.1 g | ||
| Protein | 132.3 g | 265% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1668 mg | 128% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2859 mg | 61% | |
*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.
