Hot "Chick-Less" Salad Casserole

Kevin and my dad both love this dish - especially the next day.  It has just the right amount of tang to it.   If you're not a fan of soy meat, it can also be made with Tempeh and it's just as tasty.  The chick-less pieces can be left as strips but I'm not crazy about the chewiness so I prefer to shred or cut into tiny pieces.

Hot “Chick-Less” Salad Casserole

1 pkg.        Trader Joe’s “Chick-Less” strips

                  oil  and soy butter for frying

1 c.            Button Mushrooms

½ c.           Slivered Almonds

1 c.            Slivered Water Chestnuts

½ c.           Jarred Pimento

2 T.           Lemon Juice

¼ t.           Celery Salt

1 c.           Veganaise

1               Medium Can Fried Onion Rings, Crumbled

1/2 c.        Daiya Grated Cheddar

                 Salt and Pepper

Chop “Chick-Less” strips into very small pieces.  Add oil and a tablespoon of soy butter into frying pan.  Add “chick-less” strips and fry until browned.  Set aside.

In large mixing bowl add mushrooms, almonds, water chestnuts, and pimento.  Add chicken-less trips, lemon juice, celery salt veganaise, 1/2 the fried onion rings, and soy cheese.  Mix all ingredients together, pour into casserole dish and top with remaining onion rings.  You can also add a bit of shred soy cheese on top of the onion rings.

Bake 30 minutes at 350 degrees.