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Hearty Vegan Dump and Bake Chicken Parmesan Casserole

Enjoy a comforting and cheesy vegan 'chicken' parmesan casserole that's incredibly easy to make. Simply dump ingredients into a baking dish, bake, and savor this delicious plant-based meal.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 12 oz dry penne or ziti pasta uncooked
  • 24 oz marinara sauce jarred, your favorite brand
  • 2 cups vegetable broth
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes optional, for a little kick
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 12 oz vegan chicken cutlets or tenders e.g., Gardein, Impossible, or homemade seitan, cut into 1-inch pieces if large
Topping
  • 1.5 cups vegan mozzarella shreds
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated vegan parmesan cheese
  • 1 tbsp olive oil
  • 1/4 cup fresh basil or parsley chopped, for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Aluminum Foil

Method
 

Prepare the Casserole
  1. Preheat your oven to 375°F (190°C).
  2. In a 9x13 inch baking dish, combine the uncooked dry penne or ziti pasta, marinara sauce, vegetable broth, garlic powder, onion powder, dried oregano, red pepper flakes (if using), salt, and black pepper. Stir well to ensure the pasta is fully submerged in the liquid.
  3. Nestle the vegan chicken pieces evenly throughout the pasta mixture in the baking dish.
  4. Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Add Topping and Finish Baking
  1. While the casserole bakes, prepare the topping: In a small bowl, combine the panko breadcrumbs, grated vegan parmesan cheese, and olive oil. Mix until the breadcrumbs are lightly coated.
  2. After 30 minutes, carefully remove the baking dish from the oven and take off the foil. Stir the pasta gently to prevent sticking. Sprinkle the vegan mozzarella shreds evenly over the casserole, followed by the breadcrumb mixture.
  3. Return the uncovered dish to the oven and bake for another 20-25 minutes, or until the pasta is tender, the cheese is melted and bubbly, and the breadcrumb topping is golden brown.
  4. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set and prevents it from being too watery. Garnish with fresh chopped basil or parsley, if desired.

Notes

For a richer flavor, you can sauté the vegan chicken pieces for a few minutes before adding them to the casserole, but this is optional for a 'dump and bake' recipe. Ensure your pasta is fully submerged in the liquid before baking to cook properly. If you prefer a crispier topping, you can lightly toast the breadcrumb mixture in a dry pan for a few minutes before sprinkling on the casserole.