Whole30 Chicken Noodle Casserole
Enjoy a hearty and nutritious twist on comfort food with this Whole30 Chicken Noodle Casserole, a dairy-free and gluten-free delight that’s perfect for clean eating. This recipe swaps traditional noodles for tender strands of roasted spaghetti squash, creating a wholesome base that’s packed with flavor. Juicy chicken breast is paired with a medley of sautéed onions, carrots, celery, and garlic, all enveloped in a creamy sauce made from coconut cream and seasoned with fresh thyme, parsley, and nutritional yeast for a cheesy depth without dairy. Finished in the oven until bubbly and golden, this casserole is sure to become a cozy weeknight favorite. Ideal for meal prep or family dinners, it’s Whole30-approved, easy to make, and irresistibly delicious.
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Recipe Information
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 pound chicken breast
- 1 small, diced onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 3 cloves, minced garlic
- 1 cup chicken broth
- 0.5 cup coconut cream
- 0.25 cup nutritional yeast
- 1 teaspoon fresh thyme
- 1 tablespoon, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle each half with 1 tablespoon of olive oil and season with salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 35-40 minutes or until the flesh is tender.
While the squash is roasting, cut the chicken breast into bite-sized pieces.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the diced onion, carrots, and celery, and sauté for 5 minutes until the vegetables start to soften.
Add the minced garlic to the vegetables and sauté for another 1-2 minutes.
Add the chicken pieces to the skillet and cook until they are browned and cooked through, about 8-10 minutes.
Stir in the chicken broth, coconut cream, nutritional yeast, thyme, parsley, salt, and pepper. Let the mixture simmer for 5 minutes, allowing the flavors to meld together.
Remove the squash from the oven and use a fork to scrape the spaghetti-like strands from the squash into the skillet with the chicken mixture. Gently toss to combine.
Transfer the entire mixture into a 9x13 inch casserole dish.
Place the casserole in the oven and bake for an additional 15 minutes until the top is golden and bubbly.
Remove the casserole from the oven and let it cool slightly before serving.
Garnish with additional parsley if desired and enjoy your Whole30 Chicken Noodle Casserole!
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 389 mg | 130% | |
| Sodium | 3254 mg | 141% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 76.4 g | ||
| Protein | 165.7 g | 331% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 280 mg | 22% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2866 mg | 61% | |
*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.
