Vegetarian “Chicken” Wellington Casserole

October 25th, 2010

When you “Wellington” something, you are basically drowning it in creaminess and wrapping it in a pastry.  So virtually anything can be Wellington-ed and it would be fabulous!

And I love Worthington’s Chick-ett, which is a wonderful vegetarian chicken substitution.  It is a pain in the rear to get a hold of, but if you do its totally worthwhile!

So when I saw this recipe on the All Recipes website, I knew this would be yet another tasty use of a roll of Chick-ett.  My version contains spinach which is a sneak way to add more greens to my diet without noticing.

You see, I’m not much of a vegetable person.  I’m one of those rare vegetable-hating vegetarians.  But I’ve learned to tolerate certain vegetables and prepare them so they are not so “vegetable-y.”  So I guess more more of a vegetable-tolerant vegetarian.

But I digress…

Here is my vegetarian casserole recipe for Chicken Wellington.

Vegetarian Chicken Wellington Casserole
1 roll Worthington Chick-ett
8 oz canned mushrooms
6 oz Neufchatel cheese, softened to room temperature
1 small package frozen spinach, thawed
1/3 cup vegetable broth
1 roll reduced fat crescent rolls

1.  Heat cream cheese and broth over medium heat in a skillet until soupy.
2.  Pour in a 9×13 casserole dish and add remaining ingredients (except crescent rolls).
3.  Cover and bake for 20 minutes at 350 degrees.
4.  Unroll crescent roll and if dough isn’t seamless, pinch seams together, and carefully place completely over the casserole.
5.  Place dough over casserole and bake until golden brown.