Cheesy Vegan Chicken Casserole
This recipe is pretty awesome and doesnt taste remotely vegan. I used chicken seitan and it came out sort of like a vegan macaroni and cheese with veggies and chicken dish. YUM!
1 pound penne pasta
2 cups chicken seitan
1 cup vegetable broth
1/2 cup nondairy cheddar
1/2 cup nondairy mozzarella
1/4 cup nondairy butter
1/3 cup nondairy sour cream
1/4 cup nondairy cream cheese
1 cup frozen peas
1 cup frozen carrots
1/3 cup panko bread crumbs
Preheat the oven to 350 degrees Fahrenheit
Boil the pasta in salted water according to packaging.
Once the pasta is tender, drain and put back in the pot.
Stir in the shredded cheese, butter, sour cream, and cream cheese until creamy.
Stir in the peas, carrots and seitan along with the broth.
Transfer the mixture to a deep baking dish and sprinkle panko evenly over the top.
Bake uncovered for 20 minutes. Increase heat to 450 degrees Fahrenheit and bake for another 10 minutes or until the top is browned.
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