Creamy Chicken Noodle Casserole (Gluten-Free, Dairy-Free)
Creamy Chicken Noodle Casserole with luscious creamy sauce and veggies makes for a belly-filling inviting meal!
Servings: 6 Servings
Calories: 482kcal
Ingredients
- 12 oz gluten-free noodles
- 1 tbsp avocado oil
- 1 medium yellow onion finely chopped
- 1 large carrot peeled and chopped
- 2 stalks celery chopped
- 8 ounces baby bella mushrooms chopped
- 4 cloves garlic minced
- 2 tsp Italian seasoning
- 1 3/4 cups chicken broth I use low-sodium
- 1 cup full-fat canned coconut milk
- 2 tbsp gluten free flour or tapioca flour
- 1 tbsp rice vinegar or lemon juice
- ¾ tsp sea salt to taste
- 1 cup frozen peas thawed
- 1 1/2 lbs boneless skinless chicken breasts chopped
- Optional: 2 cups grated mozzarella 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
Serving: 1of 6 | Calories: 482kcal | Carbohydrates: 56g | Protein: 35g | Fat: 11g | Fiber: 4g | Sugar: 4g