Vegan Creamy Grilled " Chicken" Bake - cooking recipe

Ingredients

9 ounces tri-color spiral pasta, boiled
1 (10 ounce) can vegan cream of mushroom soup
1 medium sized crookneck yellow squash, halved vertically thin sliced thin (yellow squash)
2 vegan chicken, patties diced (the grilled ones from Gardenburger)
1 small onion, diced
1 garlic clove, minced
1 tablespoon olive oil
breadcrumbs (optional)
grated vegan parmesan cheese (optional)
salt and pepper

Preparation

Preheat oven to 375\u00b0F.
Boil pasta according to package directions (usually about 8-10 minutes until al dente).
In a small skillet on med-high heat, spray a small bit of oil into the pan and cook the patties until they are semi-charred looking.
While those are cooking, prep the squash, onion, and garlic.
When patties are done, dice them. Add the olive oil into a decent sized pot on med to med-high heat, add onions and garlic. Saute for about a couple of minutes. Add squash, saute for another minute or two. Add the diced \"chicken\", then add salt and pepper, the can of soup, and about a 1/4 can of water to the pot and stir well.
Add drained pasta, stir, then transfer the entire mixture into a casserole dish large enough to hold everything.
Sprinkle the top with breadcrumbs and soy parmesan.
Bake covered with foil for the first 10 minutes, then uncovered for the last 5.