Creamy Chicken Noodle Casserole (Gluten-Free, Dairy-Free)
User Reviews
4.4
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Total Time
55 mins
-
Servings
6 Servings
-
Calories
482 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Chicken Noodle Casserole (Gluten-Free, Dairy-Free)
Description
The casserole begins with cooking gluten-free noodles separately, then sautéing aromatics including onion, carrot, celery, garlic, and mushrooms in avocado oil until softened. Chicken breast pieces are added and browned. A sauce is created by incorporating chicken broth, full-fat coconut milk, gluten-free flour, Italian seasoning, salt, and rice vinegar, then boiled until thickened. Peas are stirred in for color and texture.
Once combined, the sauce and noodles are transferred to a casserole dish. Optional mozzarella or cheddar cheese can be mixed in or sprinkled on top before baking. The dish bakes at 375°F for 20-30 minutes, allowing the flavors to merge and sauce to absorb. The final result is a creamy, hearty casserole with tender chicken and vegetables, meeting gluten-free and dairy-free dietary needs.
This casserole serves as a warm main course suitable for dinner. The recipe emphasizes a creamy texture achieved without dairy, utilizing coconut milk and gluten-free flour, making it accessible for those with specific dietary restrictions while maintaining a classic comfort food feel.
Ingredients
- 12 oz gluten-free noodles
- 1 tbsp avocado oil
- 1 yellow onion finely chopped, medium
- 1 carrot peeled and chopped, large
- 2 celery chopped, stalks
- 8 ounces baby bella mushroom chopped
- 4 cloves garlic minced
- 2 tsp Italian seasoning
- 1 3/4 cups chicken broth I use low-sodium
- 1 cup coconut milk full-fat, canned
- 2 tbsp gluten-free flour or tapioca flour
- 1 tbsp rice vinegar or lemon juice
- ¾ tsp salt to taste, sea salt
- 1 cup peas thawed, frozen
- 1 1/2 lbs chicken breast chopped, boneless skinless
- mozzarella cheese optional, 2 cups grated, or cheddar cheese
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Cook the noodles according to the instructions on the package. Drain into a colander and set aside.
- Add the avocado oil to a large skillet and add the onion, carrot, celery, garlic and mushrooms. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 8 minutes.
- Add the chopped chicken breasts and continue cooking, stirring occasionally, until the chicken has browned.
- Add the rest of the ingredients and stir well. Bring to a full boil and cook, stirring occasionally, until the sauce is thick, about 8 to 10 minutes.
- Transfer the cooked noodles to a large (13” x 9”) casserole dish, along with the sauce. Note: if you’re adding cheese, you can either stir it in with everything or sprinkle it on top.
- Stir everything together and bake in the preheated oven for 20 to 30 minutes, until much of the sauce has been absorbed by the noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 482kcal | 24% |
| Carbohydrates | 56g | 19% |
| Protein | 35g | 70% |
| Fat | 11g | 17% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
