Gluten-Free Chicken Noodle Casserole
Indulge in the comfort of classic homemade flavor with this Gluten-Free Chicken Noodle Casserole—an irresistible twist on a timeless dish that's perfect for those avoiding gluten. Featuring tender chunks of seasoned chicken, gluten-free pasta, and a creamy sauce made from scratch, this casserole is loaded with wholesome goodness. A blend of vibrant peas and carrots, melted cheddar cheese, and a golden breadcrumb topping adds both texture and vibrant appeal. Quick to prepare and baked to bubbly perfection, this family-friendly recipe is ideal for cozy dinners or meal prep. Whether you're managing dietary restrictions or simply seeking a hearty, satisfying meal, this gluten-free casserole is bound to become a household favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Gluten-free pasta (egg noodles or rotini)
- 1.5 pounds Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 3 tablespoons Unsalted butter
- 3 tablespoons Gluten-free all-purpose flour
- 2 cups Chicken broth, low sodium
- 1 cup Milk
- 1.5 cups Frozen peas and carrots
- 1.5 cups Shredded cheddar cheese
- 0.5 cup Gluten-free breadcrumbs
Instructions
Preheat your oven to 350°F (175°C).
Cook the gluten-free pasta according to package directions until al dente. Drain and set aside.
In a large skillet over medium-high heat, heat the olive oil.
Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
Add the chicken to the skillet and cook until golden brown and cooked through, about 7-8 minutes per side. Remove from heat and set aside to cool slightly before chopping into bite-sized pieces.
In the same skillet, melt the butter over medium heat. Whisk in the gluten-free flour and cook for 1-2 minutes until lightly golden.
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture is smooth and thickened, about 5-7 minutes.
Stir in the frozen peas and carrots, cooked pasta, and chopped chicken into the creamy sauce. Mix well to combine.
Transfer the mixture into a greased 9x13-inch baking dish.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
In a small bowl, combine the gluten-free breadcrumbs with a little melted butter or olive oil (about 1 tablespoon) to moisten, and sprinkle over the cheese layer.
Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and the topping is golden brown.
Let the casserole rest for 5 minutes before serving. Enjoy your delicious gluten-free chicken noodle casserole!
Nutrition Facts
Calories |
4392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.5 g | 212% | |
| Saturated Fat | 71.6 g | 358% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 5722 mg | 249% | |
| Total Carbohydrate | 424.4 g | 154% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 32.4 g | ||
| Protein | 304.2 g | 608% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1844 mg | 142% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3018 mg | 64% | |
*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.
