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Spinach Artichoke Chicken Casserole | Vegan Option Recipe

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3.8 from 2 reviews

This Spinach Artichoke Chicken Casserole is a creamy, savory baked pasta dish featuring tender chicken, sautéed spinach, and artichokes combined in a rich vegan cream sauce made from cashews and dairy-free ingredients. Perfect as a comforting weeknight dinner, it offers an option for both regular and vegan diets by allowing substitution of mozzarella cheese and cream cheese. The dish is baked until bubbly with a golden top, delivering a satisfying gluten-free meal.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

For the Casserole

  • 1 (12 oz) box Jovial Foods Gluten Free Fusilli
  • 1 (15 oz) can artichoke hearts, drained and chopped
  • 3 cups raw spinach, chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 cups cooked chicken, diced (rotisserie recommended)
  • 1 cup regular or dairy-free mozzarella cheese (optional)

For the Vegan Cream Sauce

  • 1 cup raw, unsalted cashews
  • ¾ cup water
  • ½ cup almond milk or full-fat coconut milk
  • 4 oz Kite Hill cream cheese
  • ½ lemon, juiced
  • 1 tsp salt
  • 1 tsp nutritional yeast
  • 1 tsp garlic powder
  • ½ tsp crushed red pepper flakes (optional, omit for no heat)

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the casserole later.
  2. Cook the Pasta: Boil a large pot of water and cook the gluten-free fusilli according to the package instructions until al dente. Drain and set aside.
  3. Prepare the Cream Sauce: Combine raw cashews, water, almond or coconut milk, Kite Hill cream cheese, lemon juice, salt, nutritional yeast, garlic powder, and crushed red pepper in a high-powered blender. Blend on high for 1-2 minutes until the sauce is completely smooth and creamy.
  4. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic, chopped artichoke hearts, and chopped spinach. Sauté until the spinach is fully wilted and the mixture is fragrant and tender.
  5. Combine Sauce and Chicken: Pour the prepared vegan cream sauce into the skillet with the sautéed vegetables. Add the diced cooked chicken and stir well to evenly coat everything.
  6. Mix in Pasta: Add the drained pasta to the skillet mixture and stir thoroughly until all components are combined evenly.
  7. Assemble the Casserole: Transfer the pasta mixture into a greased 9×13 inch casserole dish. If desired, sprinkle the top evenly with mozzarella or a dairy-free cheese alternative.
  8. Bake the Casserole: Place the casserole in the preheated oven and bake for 20 minutes. For a golden, browned top, turn on the broiler for the last 2-3 minutes, watching carefully to avoid burning.
  9. Serve and Enjoy: Remove from oven and let cool slightly before serving. Enjoy your creamy, flavorful spinach artichoke chicken casserole!

Notes

  • To make the casserole fully vegan, omit the chicken or substitute with plant-based chicken alternatives.
  • The optional mozzarella cheese can be replaced with vegan cheese for a dairy-free option.
  • Soaking the cashews in hot water for 15-20 minutes before blending can yield an even creamier sauce.
  • Adjust crushed red pepper to your taste preferences or omit for no spice.
  • Ensure that your pasta is gluten-free if you require gluten-free status.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://dishiary.com/spinach-artichoke-chicken-casserole-vegan-option-recipe/