“Chicken” Poppy Seed Vegan Casserole
Prep time
Cook time
Total time
Serves: 6 to 8 servings
  • 2 tablespoons + ¼ cup dairy-free buttery spread.
  • ¼ cup all-purpose flour (I use white whole wheat because that’s what I keep on hand)
  • 1½ cups unsweetened soymilk
  • 2 "no-chicken" vegan bouillon cubes (if they are the double size kind, be sure to use just one)
  • ½ teaspoon celery seed (optional)
  • 8 ounces vegan sour cream alternative
  • 2 8-ounce packages vegan chick'n strips cut into bite size pieces (I use thawed Morningstar Farms Meal Starters Chick’n Strips; you can substitute 1 pound chicken-flavored seitan)
  • 1 can sliced water chestnuts, drained
  • 6 to 7 ounces vegan buttery crackers (such as Late July or Ritz), crushed
  • 2 teaspoons poppy seeds
  • 3 to 4 cups fresh baby spinach leaves
  1. Preheat your oven to 350ºF and grease a 9 x 13-inch casserole dish.
  2. In a 2-quart saucepan over medium-high heat, melt 2 tablespoons of the buttery spread. Whisk in the flour until well combined. Whisk in the soymilk and crushed bouillon cubes and cook, whisking continually, for 2 to 3 minutes or until thick. Lower the heat if sauce seems to be cooking too fast.
  3. Stir in celery seed, if using, and set aside to cool to room temperature.
  4. Whisk in the sour cream alternative.
  5. Sprinkle the chopped Chick’n Strips or seitan evenly over the bottom of the casserole dish. Cover with a layer of water chestnuts. Pour the sauce over the top and spread evenly to cover the chicken and water chestnuts.
  6. Melt the remaining ¼ cup buttery spread. In a medium bowl, use a fork to combine the melted buttery spread with the Ritz Cracker crumbs. Sprinkle the crumbs evenly over the sauce followed by the poppy seeds.
  7. Bake for 30 to 40 minutes or until bubbly.
  8. Serve a scoop of the casserole over a bed of about ½ cup fresh baby spinach.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chicken-poppy-seed-vegan-casserole