Vegan Creamy Grilled Chicken Bake |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A very fast, satisfying meal when you've got little time. The Gardenburger Grilled Chick Patties are amazing and worked perfectly for this recipe. Probably can use any other chicken product. Ingredients:
9 ounces tri-color spiral pasta, boiled |
1 (10 ounce) can vegan cream of mushroom soup |
1 medium sized crookneck yellow squash, halved vertically thin sliced thin (yellow squash) |
2 vegan chicken, patties diced (the grilled ones from gardenburger) |
1 small onion, diced |
1 garlic clove, minced |
1 tablespoon olive oil |
breadcrumbs (optional) |
grated vegan parmesan cheese (optional) |
salt and pepper |
Directions:
1. Preheat oven to 375°F.
2. Boil pasta according to package directions (usually about 8-10 minutes until al dente).
3. In a small skillet on med-high heat, spray a small bit of oil into the pan and cook the patties until they are semi-charred looking.
4. While those are cooking, prep the squash, onion, and garlic.
5. When patties are done, dice them. Add the olive oil into a decent sized pot on med to med-high heat, add onions and garlic. Sauté for about a couple of minutes. Add squash, sauté for another minute or two. Add the diced chicken , then add salt and pepper, the can of soup, and about a 1/4 can of water to the pot and stir well.
6. Add drained pasta, stir, then transfer the entire mixture into a casserole dish large enough to hold everything.
7. Sprinkle the top with breadcrumbs and soy parmesan.
8. Bake covered with foil for the first 10 minutes, then uncovered for the last 5.
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