Paleo Chicken Noodle Casserole
Indulge in the wholesome comfort of this Paleo Chicken Noodle Casserole, a grain-free and dairy-free twist on a classic favorite! Perfect for health-conscious foodies, this recipe swaps traditional noodles for spiralized zucchini, creating a low-carb, nutrient-packed base that soaks up the creamy richness of a coconut milk and almond flour sauce. Tender shredded chicken combines with sautéed onions, garlic, and a touch of nutritional yeast for a cheesy, umami flavor—all without dairy! Ready in just an hour with minimal prep, this casserole is not only paleo-friendly but also gluten-free, making it an ideal choice for anyone looking for a satisfying, allergen-friendly meal. Garnish with fresh parsley, and serve this delicious, guilt-free dish as a hearty family dinner or a meal-prep favorite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Spiralize the zucchinis to create zucchini noodles, then set aside.
Step 3
Dice the onion and mince the garlic.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Combine the shredded chicken, zucchini noodles, and sauce in a large casserole dish, mixing everything evenly.
Step 8
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.
Step 9
Remove from the oven and let it cool for a few minutes, then garnish with fresh parsley before serving.
Nutrition Facts
| Serving size | (1982.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1915.9 |
| Total Fat 91.7g | 0% |
| Saturated Fat 12.1g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 286mg | 0% |
| Sodium 10695.2mg | 0% |
| Total Carbohydrate 131.4g | 0% |
| Dietary Fiber 23.3g | 0% |
| Total Sugars 84.9g | |
| Protein 151.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 475.5mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 2928.6mg | 0% |
Source of Calories