Vegetarian Chicken Noodle Casserole

Indulge in the comforting flavors of this Vegetarian Chicken Noodle Casserole, a plant-based twist on the classic family favorite. This hearty casserole features tender egg noodles tossed with sautéed onions, garlic, carrots, celery, and savory plant-based chicken pieces, all enveloped in a creamy, thyme-infused sauce made with almond milk and vegetable broth. Topped with melted cheddar cheese and crispy breadcrumbs, this oven-baked dish delivers the perfect balance of texture and flavor. Ready in just under an hour, this recipe is ideal for busy weeknights or cozy family dinners, serving six generous portions of wholesome, satisfying goodness. Perfect for vegetarians and casserole lovers alike, this dish is packed with protein, vibrant veggies, and all the nostalgia of the original!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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

Step 3

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.

Step 4

Add the diced carrots and celery. Cook for another 5 minutes until the vegetables start to soften.

Step 5

Stir in the plant-based chicken pieces, cooking for an additional 3 minutes until heated through.

Step 6

Pour the vegetable broth into the skillet and add the frozen peas, dry thyme, salt, and black pepper. Stir to combine.

Step 7

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.

Step 8

Remove the skillet from heat and stir in the cooked egg noodles and 1/2 cup of shredded cheddar cheese until well combined.

Step 9

Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.

Step 10

Sprinkle the remaining 1/2 cup of cheese over the top, followed by an even layer of breadcrumbs.

Step 11

Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the casserole is bubbling.

Step 12

Remove from the oven and allow to cool for a few minutes before serving. Enjoy your delicious vegetarian chicken noodle casserole!

Nutrition Facts

Serving size	(2043.7g)

Amount per serving	% Daily Value*
Calories	2348.6

Total Fat 97.0g	0%
Saturated Fat 33.4g	0%
Polyunsaturated Fat 4.8g
Cholesterol 219.7mg	0%
Sodium 6515.4mg	0%
Total Carbohydrate 243.8g	0%
Dietary Fiber 36.7g	0%
Total Sugars 33.1g
Protein 132.3g	0%

Vitamin D 88.2IU	0%
Calcium 1668.3mg	0%
Iron 21.2mg	0%
Potassium 2859.4mg	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: 36.7%

Protein: 22.3%

Carbs: 41.0%