A great vegetarian comfort food that also makes a great holiday dish. This recipe is a favorite among many that have discovered the deliciously tasting Worthington FriChik. You can also use real chicken, mayonnaise, milk and even add some cheese if you're not vegetarian. Before becoming vegetarian I made a casserole very similar to this one regularly. I got this recipe from a good friend that got it from another friend's cookbook. Worthington FriChik has egg white in the ingredients and there is cream in the mushroom soup, so its not vegan. I've been trying to use as little dairy as possible so I use soy milk and vegenaise (the yummiest soy mayonnaise).
2 cupsvegetarian chicken substitute, diced (Use Worthington FriChik & include the gravy it comes in!!!)
1(10 1/2 ounce) canmushroom soup
1(14 ounce) canmushrooms
1/3cupsoymilk
1/2cupsoy mayonnaise (I use Vegenaise. A friend of mine uses sour cream instead and of course it tastes great that way too)
1/2teaspoonsalt
paprika, for topping
sliced almonds, for topping
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Instructions
Saute celery and onion in a very small amount of oil or water.
Put into mixing bowl and add remaining ingredients, mixing well.
Sprinkle top with paprika and sliced almonds.
Put in oiled casserole dish and bake at 350 degrees F about 45 minutes. (The 1 1/2 passive work time listed includes the time to cook the two cups of brown rice ahead).