Vegetarian Chicken Noodle Casserole
This easy chicken noodle casserole is everything you love about chicken noodle soup in comforting casserole form, and vegan! Tender, hearty noodles, onion, celery, and carrot cooked in a creamy dairy free sauce with meaty chunks of soy curls throughout. It’s no-boil and dump-and-bake, so it's even easy to make on a busy work night or you can meal prep for a week of plant-based dinners the whole family will love. Leftovers can also be frozen for later!
Ingredients
- 3 1/2 cups water
- 2 8-oz. jar Vegan Condensed Cream of Chicken Soup
- 1 cup plain unsweetened non-dairy milk
- 3/4 cup small diced celery about 2 medium
- 2/3 cup small diced carrots about 1 medium
- 1/2 cup small diced onion about 1 small
- 2 cups dry soy curls broken into 1/2 inch pieces
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 6 oz. uncooked noodles see notes
For the topping:
- 3/4 cup crushed Ritz crackers
- 3 Tbsp melted vegan butter
Instructions
- Heat the oven to 400°F. Stir everything except the noodles in a 3-quart casserole dish (most commonly a 9x13x2 inch dish). Then, submerge the noodles in this mixture. Cover tightly with foil and bake for 40 minutes or until the noodles are cooked al dente.
- When time is almost up, stir the bread crumbs or Ritz and melted vegan butter in a small bowl. Remove the casserole dish from the oven and stir the mixture completely. Top this with the crumb mixture and bake for 5-10 minutes uncovered until the top is lightly browned.
- Let the casserole sit uncovered for 10 minutes before serving.
- Store leftovers in an airtight container in the fridge for up to 5 days or the freezer for up to 6 weeks. We like to freeze our leftovers in our 1 or 2-cup Souper Cubes for easy portioning!
Video
Notes
Noodle options: We used vegan-friendly Pappardelle from Shoprite for this recipe which worked pretty good! Vegan egg noodles, macaroni dumplings, rotini, broken lasagna noodles or fettuccine / linguine pasta would also work. If you’re using long noodles, it’s best to break them in half.
Condensed Soup options: Can use our vegan cream of mushroom or any of our condensed soup substitutes to replace the cream of chicken. If you can’t wait for the vegan condensed soup to thicken, you can use the soup out of the blender (about 2 cups for this recipe - not the whole thing) and reduce the water you add to the casserole by 3/4 cup.
Non-Dairy Milk Notes: Make sure you’re using a non-dairy milk that is both unsweetened and plain. A neutral-flavored milk is crucial for this recipe! We like the No Sugar Oat Milk from Chobani, Califia’s unsweetened almond milk, or the unsweetened cashew milk from Elmhurst.
Nutrition
Serving: 1/8 of the casseroleCalories: 147kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 5gTrans Fat: 1gSodium: 495mgFiber: 1gSugar: 4g
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