Paleo Chicken Noodle Casserole
Indulge in the wholesome comfort of this Paleo Chicken Noodle Casserole, a grain-free twist on a classic favorite! Tender chicken breasts are shredded and paired with vibrant zucchini noodles, creating a light yet satisfying alternative to traditional pasta. A velvety, dairy-free sauce made from coconut milk, almond flour, and nutritional yeast is infused with fragrant garlic and onions, delivering a creamy richness without compromise. Perfectly seasoned and oven-baked to golden perfection, this casserole is both hearty and healthy. Ready in just about an hour, it's the ultimate gluten-free, paleo-friendly dish that makes for a crowd-pleasing meal. Garnished with fresh parsley, it’s as visually delightful as it is delicious. Whether you're embracing a paleo lifestyle or simply craving a guilt-free comfort food classic, this recipe will quickly become a favorite.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic
- 1 cup coconut milk
- 1 cup almond flour
- 1 cup chicken broth
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Spiralize the zucchinis to create zucchini noodles, then set aside.
Dice the onion and mince the garlic.
In a large pan over medium heat, add 1 tablespoon of olive oil. Once hot, add the chicken breasts and cook until browned on both sides and cooked through, about 5-7 minutes per side. Remove from the pan and let cool, then shred the chicken into bite-sized pieces.
In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the onion until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the coconut milk, almond flour, chicken broth, nutritional yeast, salt, and pepper to the pan. Stir well to combine and let the sauce simmer for 5 minutes until slightly thickened.
Combine the shredded chicken, zucchini noodles, and sauce in a large casserole dish, mixing everything evenly.
Transfer the casserole dish into the preheated oven and bake for 20-25 minutes until the top starts to brown and the casserole is bubbly.
Remove from the oven and let it cool for a few minutes, then garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 10695 mg | 465% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 84.9 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2929 mg | 62% | |
*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.
