Dairy-free Chicken Noodle Casserole
The cold is continuing here in Upstate New York and that means comfort food is a must- like my dairy-free chicken noodle casserole. There is also a gluten-free option if this is what you need!
Growing up, my mom used to make a version of this Chicken Noodle Casserole. It was the ultimate comfort food. Back then there weren’t many substitutes for dairy, so my mom got creative with her dairy-free comfort food.
What Makes it Comfort Food?
So what makes this comfort food? Especially if we’re talking about dairy-free comfort food recipes?
That’s and easy question to answer.
The first thing I think of when I think comfort food is carbs. Lots and lots of carbs. A baked pasta dish strongly satisfies that carb criteria!
Secondly, I think saucy. Normally you would say cheesy, but in this recipe I think saucy. There needs to be a rich sauce that makes the pasta creamy. The sauce in this dish is made with dairy-free margarine, flour (or gluten-free flour) and chicken broth. It is creamy and very flavorful.
Lastly, it has to bring up some sort of emotion in me. For me, this usually means it reminds me of growing up, or reminds me of a special time. As I said before, this is a version of a recipe my mom used to make, so there is the nostalgia for me.
It is important to be aware of the quantities of ingredients that are low-FODMAP. Although this recipe is dairy-free, it is able to made gluten-free and it is low-FODMAP. Here’s what makes it low-FODMAP compliant:
- Dairy-free margarine instead of butter to take the lactose out of it.
- For chicken broth, I used the FODY chicken soup base.
- Mixed vegetables: The amounts of peas and corn in this dish are consistent with the serving size allowed on the diet. Be aware of this for FODMAP stacking, however.
**All low-FODMAP information was obtained using the Monash University App for the low-FODMAP diet. I HIGHLY recommend purchasing it!!***
How to Make it Gluten-Free
As I mentioned above, you are able to make this chicken noodle recipe gluten-free as well.
Use gluten-free pasta. Instead of using regular pasta, use a gluten-free pasta. I would choose a rotini or penne so the sauce sticks nicely to it.
Use all purpose gluten-free flour. When making the roux, use a gluten-free all purpose flour in place of regular all-purpose flour.
Use gluten-free breadcrumbs. In the topping, use a plain, gluten-free breadcrumb instead of panko breadcrumbs. Be sure to check the package ingredients for dairy products or seasonings that may not be low-FODMAP.
To Sum It Up
When it’s still cold outside, you definitely need something to warm you up and my dairy-free Chicken Noodle Casserole does just that.
If you’re trying to beat that chill and would like a few more comfort food recipes, try these:
- Blueberry Cinnamon Oatmeal
- Roasted Chicken and Tomatoes Pasta
- Butternut Squash Chili
- Homemade Mac and Cheese
- Italian Meatloaf
- Blueberry Crumbles
What’s your favorite comfort food? Leave it in the comments below!
Made this recipe? Post it on Instagram or Facebook and be sure to tag me @navigatingtheallergiclife or #navigatingtheallergiclife
Dairy-free Chicken Noodle Casserole
The perfect dairy-free comfort food to keep warm in the middle of winter. Pasta, chicken and a creamy sauce make this baked casserole a hit.
- 3 boneless, skinless chicken breasts
- 1 pound pasta *see notes
- 4 tbsp dairy-free margarine
- 4 tbsp flour *see notes
- 2 cups chicken broth *see notes
- 1 cup frozen mixed vegetables
- 1/3 cup panko breadcrumbs *see notes
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
Bake the chicken in a 375 degree oven for 25-30 minutes until cooked through. To save time, I often do this over the weekend or a day prior. You could also use a rotisserie chicken to save even more time.
Cook the pasta according to the package directions. When finished, drain completely.
To make the sauce, melt the dairy-free margarine in a small saucepan over medium heat. When completely melted, whisk in flour until smooth. Let cook for 2-3 minutes to get out the flour taste.
Slowly whisk the chicken broth into the flour mixture, continuously whisking to keep lumps from forming. Once all of the broth is incorporated, allow to cook for about 5 minutes to thicken.
Once the sauce has thickened, add the salt and pepper into the sauce. Taste to be sure it is seasoned enough (you may need to adjust based on the chicken broth you are using).
Once the chicken has cooled, dice the chicken into small cubes. Add the diced chicken, mixed vegetables, and sauce to the pasta and mix to combine.
Preheat the oven to 350 degrees. Add the pasta mixture to the greased 9×13 inch dish. Top with the panko breadcrumbs and spray with cooking spray so they will brown.
Bake uncovered at 350 degrees for 20-25 minutes, or until the top has browned and the casserole is set. Allow to cool for a few minutes before serving.
Making the recipe gluten-free:
- Change the pasta to gluten-free pasta, using a rotini or penne style to hold the sauce better.
- Change the flour to gluten-free all purpose flour. I use the King Arthur Measure for Measure.
- Instead of Panko Breadcrumbs, use gluten-free breadcrumbs. Be sure to check the ingredients for any dairy or FODMAP containing ingredients.
For the chicken broth:
- Be sure your chicken broth is low-FODMAP. This can be a homemade version, or shelf versions that you are able to tolerate or do not have onions or garlic.
- For this recipe I used the FODY Chicken Soup Base in 2 cups of water. Go by the package instructions for amounts of the soup base.