Whole30 Chicken Noodle Casserole

Indulge in the comforting, wholesome flavors of this Whole30 Chicken Noodle Casserole, a perfect alternative to traditional casseroles that's both hearty and healthy. Made with spaghetti squash as a grain-free, low-carb "noodle" base, and loaded with tender chicken breast, nutrient-rich veggies like carrots, celery, and onion, this recipe is packed with natural goodness. The creamy, dairy-free sauce gets its silky texture from coconut cream and a cheesy umami kick from nutritional yeast, making it completely Whole30-compliant and paleo-friendly. Finished with a sprinkle of fresh herbs and baked to golden perfection, this casserole is an ideal one-pan meal for weeknight dinners or meal prep. With clean ingredients, gluten-free appeal, and cozy casserole vibes, it's a dish the whole family will love!

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:55 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

While the squash is roasting, cut the chicken breast into bite-sized pieces.

Step 5

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.

Step 6

Add the minced garlic to the vegetables and sauté for another 1-2 minutes.

Step 7

Add the chicken pieces to the skillet and cook until they are browned and cooked through, about 8-10 minutes.

Step 8

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.

Step 9

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.

Step 10

Transfer the entire mixture into a 9x13 inch casserole dish.

Step 11

Place the casserole in the oven and bake for an additional 15 minutes until the top is golden and bubbly.

Step 12

Remove the casserole from the oven and let it cool slightly before serving.

Step 13

Garnish with additional parsley if desired and enjoy your Whole30 Chicken Noodle Casserole!

Nutrition Facts

Serving size	(2581.4g)

Amount per serving	% Daily Value*
Calories	2052.4

Total Fat 93.3g	0%
Saturated Fat 34.7g	0%
Polyunsaturated Fat 14.0g
Cholesterol 410.1mg	0%
Sodium 6307.6mg	0%
Total Carbohydrate 170.6g	0%
Dietary Fiber 28.5g	0%
Total Sugars 107.0g
Protein 147.5g	0%

Vitamin D 0IU	0%
Calcium 579.1mg	0%
Iron 9.0mg	0%
Potassium 4753.3mg	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: 39.8%

Protein: 27.9%

Carbs: 32.3%