Spinach Artichoke Chicken Casserole | Vegan Option

Pasta Bake

Gluten-Free Pasta: I love the Jovial foods brand. For this spinach artichoke pasta bake recipe, I used Fusilli pasta.

Artichoke Hearts: Use one 15oz can of artichoke hearts. If making a vegan pasta bake, use two cans. 

Raw Spinach: Be sure to chop your spinach. 

Garlic: Mince fresh garlic cloves or a jar of minced garlic. 

Chicken Breast: I used rotisserie to make this super quick and easy. You can also use leftover chicken. Whole Foods and Wegmans both have gluten free rotisserie chickens!

Mozzarella Cheese: Optional. Use regular or dairy-free mozzarella shreds, whichever you prefer. For the vegan pasta bake, use dairy-free cheese or skip this ingredient. 

Vegan Cream Sauce

Raw Cashews: Use raw, unsalted cashews. No need to soak if you are using a high-speed blender. If not, soak for at least 1 hour before using. 

Almond Milk: You can also use a can of full-fat coconut milk. 

Cream Cheese: I like to use Kite Hill dairy-free cream cheese. It’s vegan and a delicious alternative. 

Lemon: You’ll use the juice from half a lemon for this recipe. I recommend using fresh lemon juice, but a bottle will work in a pinch. 

Nutritional Yeast: This gives a delicious cheesy flavor to the vegan cream sauce. 

Red Pepper Flakes: Optional. Use more or less to taste. 

1. Preheat oven to 350. 
2. Bring a pot of water to a boil and cook pasta al dente according to the package instructions.
3. Combine sauce ingredients in a high-powered blender and blend on high for 1-2 mins until completely smooth and creamy. 
4. Heat olive oil in a large skillet over medium heat. Add spinach, artichokes, and garlic and sauté until spinach is wilted. 
5. Add in the sauce + the diced chicken. Stir until combined. 
6. Drain pasta and add it to the mixture, stirring well.
7. Transfer the mixture into a 9×13 casserole dish, top with mozzarella cheese, and bake for 20 mins, broiling at the end if you want to brown the top.

Mary’s Tip & Tricks

Storage: Store leftover spinach artichoke pasta bake in an airtight container and eat within 4 days. 

How to Serve: Season with salt and pepper to taste and serve warm. Feel free to sprinkle vegan or regular parmesan and mozzarella cheeses on top if preferred. Goes great with a salad or your favorite gluten-free garlic bread. 

Nutritional Yeast: This is a plant-based protein that gives dishes a delicious cheesy flavor without any dairy!

Pasta Water: You can use ¾ cups of the pasta water in the vegan cream sauce to make it extra creamy. You can also use regular water, whichever you prefer. 

Swaps: If you aren’t gluten intolerant feel free to use regular pasta. If you can tolerate regular dairy products, feel free to swap them in as you like. Remember, this will change the nutritional information. 

You’ll Love These Gluten-Free Casseroles…

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Healthy Green Bean Casserole

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