Vegan Chicken Noodle Casserole

Hearty, comforting, and completely plant-based, this Vegan Chicken Noodle Casserole is the ultimate dairy-free twist on a classic comfort food. Packed with egg-free wide noodles, tender vegan chicken pieces, and a medley of fresh vegetables, this dish is smothered in a creamy, herb-infused sauce made with vegan cream of mushroom soup and almond milk. Topped with golden breadcrumbs and baked to perfection, it’s a savory, satisfying meal that’s perfect for weeknight dinners or meal prep. Ready in under an hour, this casserole is brimming with flavor from nutritional yeast, thyme, and basil, and is finished with a sprinkle of fresh parsley for a touch of brightness. Ideal for vegans and curious eaters alike, this recipe delivers comfort food nostalgia without compromise.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.

Step 2

Cook the noodles according to package instructions until al dente. Drain and set aside.

Step 3

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.

Step 4

Add the minced garlic and cook for another minute until fragrant.

Step 5

Stir in the vegan chicken pieces and cook until they are heated through, about 3-5 minutes.

Step 6

Add the cooked noodles to the skillet along with the frozen peas.

Step 7

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.

Step 8

Pour this mixture over the noodle-veggie mix in the skillet and stir to combine everything well.

Step 9

Transfer the entire mixture into the prepared baking dish, spreading it out evenly.

Step 10

Evenly sprinkle the breadcrumbs over the top.

Step 11

Bake in the preheated oven for about 25 minutes, until the casserole is bubbly and the breadcrumbs are golden brown.

Step 12

Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(1737.7g)

Amount per serving	% Daily Value*
Calories	2286.0

Total Fat 63.9g	0%
Saturated Fat 9.0g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 5595.4mg	0%
Total Carbohydrate 324.5g	0%
Dietary Fiber 39.6g	0%
Total Sugars 35.7g
Protein 117.9g	0%

Vitamin D 87.8IU	0%
Calcium 939.3mg	0%
Iron 25.0mg	0%
Potassium 3391.3mg	0%

*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.

Source of Calories

Fat: 24.5%

Protein: 20.1%

Carbs: 55.4%