Vegan Chicken Broccoli Casserole
This easy, creamy, vegan chicken broccoli casserole is pure vegan comfort food! Based on the traditional Southern-style poppyseed chicken, this vegan version adds broccoli and uses dairy-free sour cream and vegan chicken to make a vegan casserole the whole family will love!
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Why make this recipe
This rich and creamy vegan poppyseed chicken casserole is a hearty meal packed with protein. When served over rice, this casserole will even fill up my hungry teen boys!
It’s great for holidays and dinner parties because you can make it ahead of time and then bake before serving. Plus, it’s rich, creamy, and simply delicious so vegans and non-vegans will love it.
This was delicious! I used the soy curls for the chicken, and used your recipe for vegan sour cream. I did add the poppy seeds. Serving over brown rice. I will be making this again. Thanks for this great recipe.
—Sondry
Ingredients and substitutions
- Vegan Chicken – I like to use my vegan shredded chicken for this recipe, but you can also use any store-bought vegan chicken or rehydrated soy curls.
- Broccoli – I like to add broccoli to lighten up this dish, but you can also use cauliflower, carrots, or other veggies. You can also omit it.
- Onion – for flavor.
- Garlic – for flavor.
- Oil – You will need oil or vegan butter. Neutral flavored oils like light olive oil, canola oil, or refined coconut oil will give you the best taste.
- Flour – All-purpose white flour works best. You could use whole wheat, but it will not be as smooth and creamy. If you need it to be gluten-free, you can use a grain-based GF flour mix. Don’t use a grain-free mix or it will not thicken.
- Plant-Based Milk – you can use any plain flavored vegan milk like soy milk, oat milk, or almond milk.
- Vegan Sour Cream – you can use a store-bought brand like Tofutti or you can make homemade vegan sour cream from silken tofu.
- Vegan Broth – you can use vegetable broth, vegan chicken broth, or for a lower sodium option use water.
- Soy Sauce – for added flavor. You can also use Bragg’s Liquid Aminos or Tamari for gluten-free options.
- Sea Salt and Black Pepper – to taste for flavor.
- Crackers – for the crispy topping. You can also use panko bread crumbs or stuffing mix instead.
- Vegan Butter – You will need some vegan butter to mix with the crackers and make them buttery and golden brown. (Optional)
Helpful tools
- A large oven-safe skillet – or a large skillet and a casserole dish.
How to make vegan chicken casserole
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Prep the ingredients
Step 1 – Preheat oven to 350ºF. Start the rice, grain, or biscuits if serving over them.
Step 2 -Peel and dice the onion and mince the garlic. Heat 1 1/2 cups of vegan broth and have it ready to add. Chop broccoli florets and vegan chicken into bite-sized pieces.
Make the filling
Step 3 -Sauté the onion and garlic in oil for about 5 minutes until the onion becomes translucent.
Step 4 -Sprinkle the onion mixture with flour and stir well until it becomes incorporated. Slowly pour in the warm broth a little at a time stirring continuously. Then pour in the plant-based milk and stir again until thick and creamy.
Step 5 -Stir in vegan sour cream, soy sauce, poppy seeds, and salt and black pepper to taste.
Step 6 -Add in the broccoli and vegan shredded chicken and stir well. (If not baking in the skillet, spray a 9 x 13 baking dish with cooking spray and pour the mixture into it.)
Make the topping
Step 7 -Melt vegan butter in a bowl, then crumble a tube of crackers and pour it into the melted butter.
Step 8 -Sprinkle the top of your casserole with the buttery crackers and bake for 20 minutes until bubbly and golden brown.
Step 9 -Serve hot over rice, quinoa, or vegan drop biscuits.
Pro Tips
- You can use Ritz crackers, Town House crackers, or any other vegan crackers, or swap the crackers out with bread crumbs or stuffing if you prefer.
- The sauce should be the consistency of a creamy bowl of soup, if not, let it cook a little longer before adding the sour cream.
- Feel free to leave out the poppy seeds and still have a delicious vegan chicken casserole.
- For a lower sodium option, use low-sodium broth and low-sodium soy sauce, or simply use water instead of broth.
Storage and reheating
Refrigerate: This vegan chicken casserole will keep well in the fridge for 3 – 5 days in an airtight container.
Freeze: This casserole freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat a serving at a time in the microwave for about 2-3 minutes or reheat larger portions in the oven at 350°F for about 10-15 minutes.
How to make it gluten-free?
To make this casserole gluten-free, you need to swap out a few ingredients.
- First, be sure to use grain-based gluten-free flour instead of regular flour to thicken the sauce.
- You will also need to be sure to use gluten-free soy sauce like Tamari or Bragg’s Liquid Aminos.
- Use a gluten-free vegan chicken product like Gardein Brand scallopini or an equivalent. You can also use rehydrated Butler Soy Curls for the vegan chicken.
- Top with gluten-free crackers or gluten-free bread crumbs.
More vegan casseroles
- Vegan Squash Casserole
- Cauliflower Cheese
- Vegan Green Bean Casserole
- Dairy-Free Potato Bake
- Vegan Tuna Noodle Casserole
- Veggie Lasagna with Tofu Ricotta
- Tofu Stuffed Shells
Vegan chicken casserole recipe
Vegan Chicken Casserole with Broccoli
Ingredients
- 2 tablespoons light olive oil
- 1 small onion
- 2 cloves garlic , minced
- 2 tablespoons flour
- 1 1/2 cup not chick'n broth, or any vegetable broth
- 1 cup plain plant-based milk, soy milk or oat milk work best
- 1 tablespoon poppy seeds
- 1 1/2 cups vegan sour cream, (a 12 oz container)
- 2 teaspoons soy sauce, or Bragg's Liquid Aminos
- 1 dash salt and pepper, to taste
- 2 cups broccoli, chopped small
- 2 cups vegan shredded chicken, or any vegan chicken pieces cut small
For the topping
- 4 tablespoons vegan butter, melted
- 1 1/2 cups crushed crackers
Equipment
- Iron Skillet or a casserole dish.
Instructions
Prep the ingredients
- Preheat oven to 350º F (176°C). Start the rice, grain, or biscuits if serving over them.
- Peel and dice the onion and mince the garlic. Heat 1 1/2 cups of vegan broth and have it ready to add. Chop broccoli florets and vegan chicken into bite-sized pieces.
Make the filling
- Sauté the onion and garlic in oil for about 5 minutes until the onion becomes translucent.
- Sprinkle the onion mixture with flour and stir well until it becomes incorporated. Slowly pour in the warm broth a little at a time stirring continuously. Then pour in the plant-based milk and stir again until thick and creamy.
- Stir in vegan sour cream, poppy seeds, soy sauce, and salt and black pepper to taste.
- Add in the broccoli and vegan shredded chicken and stir well. (If not baking in the skillet, spray a 9 x 13 baking dish with cooking spray and pour the mixture into it.)
Make the topping
- Melt vegan butter in a bowl, then crumble a tube of crackers and pour it into the melted butter.
- Sprinkle the top of your casserole with the buttery crackers and bake for 20 minutes until bubbly and golden brown.
- Serve hot over rice, quinoa, or vegan drop biscuits.
Notes
- You can use Ritz crackers, Town House crackers, or any other vegan crackers, or swap the crackers out with bread crumbs or stuffing if you prefer.
- The sauce should be the consistency of a creamy bowl of soup, if not, let it cook a little longer before adding the sour cream.
- Feel free to leave out the poppy seeds and still have a delicious vegan chicken casserole.
- For a lower sodium option, use low-sodium broth and low-sodium soy sauce, or simply use water instead of broth.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
This was delicious! I used the soy curls for the chicken, and used your recipe for vegan sour cream. I did add the poppy seeds. Serving over brown rice. I will be making this again. Thanks for this great recipe.
I’m so happy that you liked the recipe! 🙂
Monica, I usually try to find one of your recipes when I’m looking for something new, but this one came up in a Pinterest email the other day. I tried it tonight and can’t say enough good about it. I had limited time and some leftover quinoa and dinner came together really quickly. My carnivore husband also thinks it’s excellent. Can’t wait to serve it to my vegetarian son and daughter-in-law. I used your recipe for the sour cream as well, but added a wee bit more lemon juice for tang. Thanks for so many terrific recipes.
I’m so happy that you and your family liked the recipe! 🙂
This was lovely. An easy weekday meal. I used soy curls and added a bit of lemon juice. I will try with poppy seeds, but didn’t have any today so added some flax seeds for some nutty interest. Used panko and a small douse of olive oil for the topping. I will make this for my grandchildren. They eat chicken at home but are always keen to try my vegan dishes. I think they will love it.
Great adaptations! I’m so happy that you liked the recipe!