VEGAN CREAMY GRILLED " CHICKEN" BAKE

Vegan Creamy Grilled

Provided by DiZzY

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

9 ounces tri-color spiral pasta, boiled
1 (10 ounce) can vegan cream of mushroom soup
1 medium sized crookneck yellow squash, halved vertically thin sliced thin (yellow squash)
2 vegan chicken, patties diced (the grilled ones from Gardenburger)
1 small onion, diced
1 garlic clove, minced
1 tablespoon olive oil
breadcrumbs (optional)
grated vegan parmesan cheese (optional)
salt and pepper

Steps:

Preheat oven to 375°F.
Boil pasta according to package directions (usually about 8-10 minutes until al dente).
In a small skillet on med-high heat, spray a small bit of oil into the pan and cook the patties until they are semi-charred looking.
While those are cooking, prep the squash, onion, and garlic.
When patties are done, dice them. Add the olive oil into a decent sized pot on med to med-high heat, add onions and garlic. Sauté for about a couple of minutes. Add squash, sauté for another minute or two. Add the diced "chicken", then add salt and pepper, the can of soup, and about a 1/4 can of water to the pot and stir well.
Add drained pasta, stir, then transfer the entire mixture into a casserole dish large enough to hold everything.
Sprinkle the top with breadcrumbs and soy parmesan.
Bake covered with foil for the first 10 minutes, then uncovered for the last 5.

Nutrition Facts : Calories 184.1, Fat 2.9, SaturatedFat 0.4, Sodium 2.6, Carbohydrate 33.3, Fiber 1.5, Sugar 1.3, Protein 5.7