Creamy Vegan 'Chicken' Casserole

This creamy vegan 'chicken' casserole is a warm, filling, and irresistibly cozy meal that will leave you craving it and preparing it regularly. This recipe offers a veganized twist on the classic chicken casserole that the whole family will enjoy. This dish can easily be made on a week night for a satisfying dinner as well as prepared for family gatherings.

I made this dish for a family Christmas potluck and it was a hit amongst my non-vegan family members, so I knew I was on to something special. With its rich and creamy texture, savory flavors, and comforting aromas, this dish is the ultimate comfort food for any occasion. Whether you're looking for an easy weeknight dinner or a delicious meal to share with family and friends, this vegan 'chicken' casserole is sure to satisfy.

This hearty and flavorful dish is a great option for those following a plant-based diet or simply looking to incorporate more vegetables into their meals. Plus, it's perfect for meal prep or feeding a crowd!

Make it a meal by pairing this dish with a kale and arugula salad, roasted veggies, or easy broccoli apple salad.

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• Ingredients
• Instructions
• Substitutions
• Equipment
• Storage
• FAQ
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• Creamy Vegan 'Chicken' Casserole

Ingredients

This creamy vegan chicken casserole is made with pasta, soy curls and a homemade creamy dairy-free condensed soup. It's a great way to get all of the flavors and textures of a traditional chicken casserole, without using any animal products. 

• Rotini pasta noodle: When making a casserole, using a rotini noodle or any other similarly shaped pasta is a great choice. The twists and spirals of the noodles help to hold onto the sauce and other ingredients, resulting in a more flavorful and cohesive dish. To use rotini or a similar pasta in your casserole, simply cook the noodles according to the package instructions until they are al dente, then combine with the other casserole ingredients.
• Soy Curls: Soy curls are an amaaazzziinggg replacement for animal protein and serve as the 'chicken' in this recipe. They are minimally processed and made from the whole soy bean which makes them an excellent source of both plant-based protein and fiber. If you are intrigued and what to know more, check out this post all about soy products, including soy curls. And if you want another comforting soy curl recipe you must make the Best Vegan Chick'n and Potato Soup.
• Frozen Spinach and Corn: Frozen veggies are great for casseroles! A great thing about frozen produce is that it's readily available in most grocery stores year-round and ready to use. This makes them a convenient and time-saving option for many dishes, including casseroles, as you can skip the time-consuming step of washing and chopping that comes with using fresh vegetables. So save yourself some time and effort in the kitchen by using frozen corn and spinach in this recipe while still providing plenty of nutrition and flavor.
• Oat milk
• Garlic cloves
• Plant-based butter
• All purpose flour
• White onion
• Seasonings: celery salt, onion power, garlic powder
• Better Than Bouillon® Seasoned Vegetable Base + water - combined to make a vegetable broth. Highly recommend using this base over other store bought vegetable broths due to its rich, savory flavor.
• Fresh parsley for garnish *Optional

See recipe card for quantities.

Instructions

This recipe comes together in 3 steps:

Step #1, Rehydrate the Soy Curls: To rehydrate your soy curls before use, place them in a container large enough to cover with water. Soak for 8-10 minutes or until they become plump and tender. Once the soy curls are rehydrated, drain off the excess water from the container. You can use a colander placed in the sink to strain the curls, pressing down on them to remove any excess water. This will help to ensure that the soy curls have the right texture and absorb the flavors of the dish properly.

Step #2, Make the Vegan Cream of Chicken Condensed Soup:

Make your veggie broth by adding warm water and Better Than Bouillon® Seasoned Vegetable Base to a container with a lid and shake it vigorously for several seconds until the Better Than Bouillon is fully dissolved and mixed with the water. I often use a Blender Bottle with a stainless steel whisk ball but any container with a lid will work. Set aside.  

Grab a medium sized saucepan and melt the plant-based butter over medium heat on the stove. Once the butter is fully melted and begins to foam, add the diced onions and sauté until soft which will be about 3 to 4 minutes. Next, add in the all purpose flour and stir until it is well combined with the butter and onion. It should look clumpy and be similar to the consistency of wet sand. At this point, turn off the heat on the stove and leave the pot on the warm burner. Next you will add in the veggie broth in ⅓ increments and stir well with a wooden spoon. Add another ⅓rd of the broth and continue to stir. Finally add the last of the broth along with the onion powder, celery salt and garlic powder, stir continuously. You will end up with a thicker consistency "condensed soup" + cooked onions.

Step #3, Assemble this Dreamy, Creamy Vegan 'Chicken' Casserole: In a large mixing bowl, add cooked pasta, frozen corn, frozen spinach, oat milk, garlic, rehydrated soy curls, and warm vegan cream of chicken condensed soup. Stir all ingredients until well combined.

When mixing frozen spinach with the warm condensed soup, any medium-to-large chunks of spinach will naturally break apart. This is because the warmth of the soup helps to thaw and soften the spinach, allowing it to easily blend into the mixture. As a result, you don't need to worry about breaking up the spinach beforehand - simply add it to the mixing bowl along with all of the other ingredients and mix well.

Spray your casserole baking dish with a non-stick cooking spray, then pour in the casserole mixture into the dish. Finally, sprinkle those delicious crispy fried onions evenly over the top of the casserole and pop it in a 350 degree Fahrenheit preheated oven and bake for 30 minutes. When the casserole is removed from the oven the crispy fried onions will be a dark golden brown. Let the dish rest for a few minutes and serve warm.

Substitutions

• Onion - this recipe calls for a yellow onion but a white one also works well in this dish
• Spinach - this recipe calls for frozen spinach but you could use fresh if you prefer. Wash and roughly chop 3 cups of fresh spinach and use in place of the frozen spinach. When measuring fresh spinach, it is important to pack it tightly into the measuring cup to ensure an accurate measurement.

Equipment

• 1 - 9 x 13 casserole dish
• Medium sauce pan

Storage

Store this casserole covered in the refrigerator. Good for 4-5 days.

FAQ

Related

Looking for other cozy plant-based recipes like this? Try these: