Dairy-Free Chicken Noodle Casserole

Discover the ultimate comfort food with this Dairy-Free Chicken Noodle Casserole, a wholesome twist on a classic favorite. Packed with tender chunks of chicken, hearty egg noodles, and a medley of sautéed vegetables, this recipe swaps out heavy cream for unsweetened almond milk and thickens with a cornstarch slurry, making it entirely dairy-free without sacrificing creamy richness. Infused with zesty lemon juice and finished with a crisp gluten-free breadcrumb topping, this casserole is as nutritious as it is satisfying. Perfect for family dinners or meal prep, this easy-to-make dish bakes to golden perfection in under an hour and is sure to earn a spot in your weeknight rotation.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Remove the skillet from heat. Stir in the cooked chicken, cooked egg noodles, frozen peas, lemon juice, salt, and pepper.

Step 6

Transfer the mixture to a 9x13 inch baking dish. Sprinkle the gluten-free breadcrumbs evenly over the top.

Step 7

Bake in the preheated oven for 15-20 minutes, or until the top is golden brown.

Step 8

Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(2437.6g)

Amount per serving	% Daily Value*
Calories	2463.0

Total Fat 66.8g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 508.2mg	0%
Sodium 4709.9mg	0%
Total Carbohydrate 269.9g	0%
Dietary Fiber 27.9g	0%
Total Sugars 31.0g
Protein 187.7g	0%

Vitamin D 180.2IU	0%
Calcium 1266.3mg	0%
Iron 18.7mg	0%
Potassium 3449.8mg	0%

*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.

Source of Calories

Fat: 24.7%

Protein: 30.9%

Carbs: 44.4%