Cheesy Chicken Casserole

Cheesy Chicken Vegan Casserole

I’d apologize for the post-dig-in photo, but it’s really just a testament to how yummy this turned out. Or how hungry I was? Or both.


9 oz. bag Beyond Chicken Grilled Strips
1/2 c mushrooms, sliced
1/2 onion, chopped
1-2 tbsp olive oil
1 tomato, diced
10 oz. container Heidi Ho! Chia Cheeze Sauce – Creamy
1/2 c plain almond milk
1 tbsp nutritional yeast, optional
3 tbsp hemp hearts, optional
1 tsp salt, optional
1/2 box veggie or whole wheat rotini (guesstimate how much you’ll need for your casserole dish)
1 tbsp Smart Balance butter


Preheat oven to 350 degrees.

In a medium frying pan (we use cast iron), lightly saute chicken strips, mushrooms and onion in oil. At the same time, prepare rotini according to the box, then toss with Smart Balance.

In a medium sauce pan, whisk Chia Cheeze, almond milk, nutritional yeast, hemp hearts and salt over low heat until smooth. (I’ve found the heat helps break down the Chia Cheeze, but you can probably do this in a bowl if you want to skip the stove top.)

Use a spatula to chop the cooked chicken strips into bite-sized pieces, then stir in diced tomato. Dump rotini into casserole dish, then evenly distribute chicken & veggie mixture over the noodles. Pour the Cheeze sauce evenly over the whole thing.

Cover with foil and bake for 30 minutes. You can remove the foil for the last 5-10 minutes if desired.