Vegan Bruschetta Chicken Bake ~
A simple and savory casserole classic made with all plant-based ingredients!
Easy Weeknight Dinner
The beauty of this casserole is in its simplicity. It comes together in a snap and requires nothing more than an easy salad or roasted broccoli to round out the meal.
Ingredients for Vegan Bruschetta Chicken Bake
- 20 ounces vegan chicken strips
- ½ cup Italian salad dressing
- 1 tablespoon olive oil
- 6 ounces herb-seasoned stuffing mix
- 14 ounces diced tomatoes, with liquid
- ½ cup water
- 1 tablespoon fresh basil, minced
- 2 teaspoons garlic, minced
- 1 cup vegan mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- Balsamic vinegar, for serving – optional
Ingredient Notes
- Vegan Chicken Strips: Unbreaded strips work best for this recipe. If the package includes a sauce packet, toss or save it for another use; you will not need it for this casserole.
- Italian Salad Dressing: Check the label to make sure yours is dairy-free.
- Fresh Basil: Fresh is best but 1/3 teaspoon dried basil will work in a pinch.
How to Make Vegan Bruschetta Chicken Bake
STEP ONE: Preheat the oven to 400° F.
STEP TWO: Place the chicken strips in a large bowl. Add the Italian dressing and toss to coat.
STEP THREE: Into a large, deep skillet, over medium-high, add the olive oil. When the oil is hot, add the chicken strips, shaking off any excess dressing. Cook, turning frequently for 5 minutes, until browned. Transfer the chicken to a cutting board and cut into 1-inch pieces.
STEP FOUR: In a medium-size mixing bowl, add the cooked chicken, stuffing mix, tomatoes with liquid, water, basil, and garlic. Stir gently, just enough to lightly coat all the stuffing mix.
STEP FIVE: Pour the mixture into a prepared 9×13-inch baking dish. Sprinkle with cheese and Italian seasoning.
STEP SIX: Bake for 30 minutes, until the stuffing is lightly crisp. Drizzle lightly with balsamic vinegar, if using, and serve hot.
More Easy Casserole Recipes You’ll Love!
- Broccoli and Rice Casserole
- Vegan Chili Mac Casserole
- Cowboy Casserole
- Yellow Squash Casserole
- Vegan Breakfast Casserole
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Vegan Bruschetta Chicken Bake
Ingredients
- 20 ounces vegan chicken strips
- ½ cup Italian salad dressing
- 1 tablespoon olive oil
- 6 ounces herb-seasoned stuffing mix
- 14 ounces diced tomatoes with liquid
- ½ cup water
- 1 tablespoon fresh basil minced
- 2 teaspoons garlic minced
- 1 cup vegan mozzarella cheese shredded
- 1 teaspoon Italian seasoning
- Balsamic vinegar for serving – optional
Instructions
- Preheat the oven to 400° F.
- Place the chicken strips in a large bowl. Add the Italian dressing and toss to coat.
- Into a large, deep skillet, over medium-high, add the olive oil. When the oil is hot, add the chicken strips, shaking off any excess dressing. Cook, turning frequently for 5 minutes, until browned. Transfer the chicken to a cutting board and cut into 1-inch pieces.
- In a medium-size mixing bowl, add the cooked chicken, stuffing mix, tomatoes with liquid, water, basil, and garlic. Stir gently, just enough to lightly coat all the stuffing mix.
- Pour the mixture into a prepared 9×13-inch baking dish. Sprinkle with cheese and Italian seasoning.
- Bake for 30 minutes, until the stuffing is lightly crisp and serve hot.
Crystal
This is such a delicious casserole, and I love how easy it is to make! Thanks for the recipe!
Gabriela
Oh my Holly this bruschetta looks absolutely delicious.
Tavo
I loved this bruschetta recipe! Super yummy and easy to make! I am going to make them again this coming weekend.
Andrea
this casserole dish is perfect! love how easy it is to make and delicious it turned out!
Jacqui
What a fabulous recipe! Thanks so much for sharing, my whole family enjoyed this so much.
nancy
love this easy one pan meal thats ooey gooey and totally easy to make!
Katie
Love this vegan chicken bake! It’s so easy to make and is loaded with flavor! Perfect for a healthy weeknight meal!