Vegetarian "un-Chicken" Casserole

READY IN: 1hr 5mins
Recipe by Howiesar

I have the recipe posted for Chicken Casserole, but since my family went meatless this is the version we make instead. I have to say it's just a wonderful, maybe even better! Really good served with a salad and brussel sprouts.

Top Review by Gingersnap in Midwe

It was very blizzardy out here in Indiana today. I thought, what better comfort food than this? I wasn't too thrilled about all the fat in this recipe so I tried to change it a little. Can't use LF sour cream (it has gelatin - a no no for vegetarians), but I did use light soup and dispensed with all the butter. This was every bit as delicious as the meat-filled original. In the future, I would skip the sour cream. I don't think it adds a lot to the final product. I would make the recipe as it appears on the back of the Pepperidge Farm stuffing package. I also used Morningstar Farms seasoned chik'n strips. Served it with mashed potatoes and a salad and DH had 2 helpings. It was very good. Thanks for sharing it.

Ingredients Nutrition


  1. Mix together the Chick'N strips (thawed), can cream of celery soup, light vegetable stock and sour cream in one bowl.
  2. In a second bowl combine the melted margarine and stuffing.
  3. Now layer in a casserole dish- first the Chick'N mixture, then stuffing, then Chick'N mixture, and finish with stuffing.
  4. Bake at 350 for 45 minutes.

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