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Vegan Bruschetta Chicken Bake ~ A simple and savory casserole classic made with all plant-based ingredients!

Vegan Bruschetta Chicken Bake

A simple and savory casserole classic made with all plant-based ingredients!
5 from 11 votes
Print Pin
Course: Main Course
Cuisine: American, Italian
Keyword: casserole, dairy free, vegan, vegan meat, vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 538kcal
Author: Holly Gray

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 9x13-inch baking dish. Sprinkle with cheese and Italian seasoning.
  • Bake for 30 minutes, until the stuffing is lightly crisp and serve hot.

Nutrition

Calories: 538kcal | Carbohydrates: 48g | Protein: 37g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 91mg | Sodium: 1345mg | Potassium: 854mg | Fiber: 4g | Sugar: 9g | Vitamin A: 205IU | Vitamin C: 12mg | Calcium: 115mg | Iron: 4mg
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