Dairy-Free Chicken Noodle Casserole
This Dairy-Free Chicken Noodle Casserole is a wholesome twist on a classic comfort food, crafted for those seeking a creamy, satisfying dish without dairy. Brimming with tender, golden-seared chicken, vibrant vegetables like carrots, celery, and peas, and perfectly cooked egg noodles, this casserole is wrapped in a velvety almond milk-based sauce that delivers all the richness without the use of traditional cream or cheese. Gluten-free breadcrumbs add a golden, crunchy finishing touch, making this casserole both allergy-friendly and irresistibly delicious. Ready in just an hour, this one-dish meal is perfect for busy weeknights or family gatherings, and its fresh parsley garnish provides a burst of color and flavor. Perfect for anyone craving a comforting, dairy-free dinner!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 cups unsweetened almond milk
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 4 cups cooked egg noodles
- 1 cup frozen peas
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.5 cup gluten-free breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the chicken breasts and sear on each side until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and let them rest before chopping into bite-sized pieces.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion, carrot, and celery until soft, about 5 minutes. Add the minced garlic and cook for another minute.
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly add this mixture, the almond milk, and chicken broth to the skillet, stirring frequently until the sauce begins to thicken.
Remove the skillet from heat. Stir in the cooked chicken, cooked egg noodles, frozen peas, lemon juice, salt, and pepper.
Transfer the mixture to a 9x13 inch baking dish. Sprinkle the gluten-free breadcrumbs evenly over the top.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown.
Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 3934 mg | 171% | |
| Total Carbohydrate | 289.6 g | 105% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 30.4 g | ||
| Protein | 192.9 g | 386% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1285 mg | 99% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3357 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
