Healthy Chicken Noodle Casserole with Spaghetti Squash
SEND NOODZ.
Nope, not the kind of noodz that you should never send EVER EVER EVER. We’re talking about the “NOODLE” kinda NOODZ.
AKA: the only kind of noodz that have a place in your life, my life and basically the entire internet/world/anywhere EVER.
Now, before we even get into all the creamy-cozy shenanigans of this chicken noodle bake, I know what you’re thinking and it goes like this “Chicken Noodle Casserole? Really Taylor? You just called it exactly what the ingredients are, you are such an creative person.”
I really hope that I was exaggerating that last bit, and that you didn’t actually think it.” Or else I might have to rain down more “out there” recipes like green cashew curry chicken bowls with watermelon or Five spice eggless vegan zucchini bread on you.
SRSLY though, I asked my mom what this was called and that is what she told me; so blame her.
It’s a good thing I live in a whole different country, or I’d get in trouble for that one. Love ya Mom!
Speaking of Momma FFF, this is kiiiinda her dish. This was my absolute favorite dinner in the whole world when I was a little kid. I didn’t want pizza, I didn’t want hamburgers, I wanted Chicken Noodle Casserole.
I was an odd monkey back then too you guys.
The difference with this easy chicken noodle casserole is, obviously, the spaghetti squash. The original has straight up noodles yo’. I feel like spaghetti squash casseroles are kinda my “thang,” so I obviously had to recreate some child hood memories.
This CREAMY chicken noodle casserole really does taste like chicken noodle soup…that you eat with a fork. What? Yes. It’s TRUE.
It’s got some crunch from the celery and onions, but it’s also super smooth and totally creamy thanks to the secret weapon:
HOMEMADE cream of chicken soup! <–Yep, just like the low carb keto green bean casserole we are making OUR OWN!
Liiiiike, no weirdo funky ingredients that you would find in that creepy-gelatinous kinda stuff.
How do you make cream of chicken soup?
- Saute your onions, garlic and celery in a large pot until they just begin to soften and brown.
- Add in your almond milk, coconut milk and seasonings and bring it all to a boil.
- Once boiling, stir in your tapioca starch and boil a few minutes, stirring CONSTANTLY.
- Reduce the heat and simmer it 10-12 minutes, stirring frequently until VERY thick.
If you weren’t already adding chicken into your healthy chicken noodle casserole, you could then stir in some shredded chicken and VOILA. HOMEMADE chicken noodle soup with NO nasties!
Side note: it also works VERY well to make dairy free vegan green bean casserole. Just, liike, without chicken of course.
Let’s talk crackers. Growing up, Momma FFF used Ritz crackers. I was happy to find a gluten free version that is just as buttery, just as crunchy and just as PERFECTLY crispy while being the CROWN on the casserole situation at hand.
Sometimes I feel like I am writing dating profiles for ingredients. They also enjoy long, moonlit walks on the beach.
Anyway. I am sure you could use any gluten free cracker and you would still come out on the other side with equally delicious, crispy-crunchy-crusty top BLISS.
All the comforting flavors of my childhood baked up in a bubbling casserole.
Internet friends, this healthy chicken noodle casserole is a little piece of my heart on a plate, just 4 YOU.
Calories: 450 kcal
Ingredients
For the casserole:
— 2 Medium Spaghetti Squashes, halved with the seeds scraped out (about 2 1/2 lbs each)
— 2 tsp Olive oil
— Salt
— 1 Lb Raw Chicken breast, cut into chunks
— 1/2 tsp Sea salt
— 1/2 Cup Gluten/Dairy Free Crackers,Crushed (I used Lance Gluten Free Original)
— Fresh parsley, minced (for garnish)
For the homemade condensed soup:
— 1 Tbsp Olive oil
— 1 Cup Onion, diced *
— 1/2 Cup Celery, thinly sliced
— 1 Cup + 1 Tbsp Full fat coconut milk, divided
— 1 Cup + 1 Tbsp Unsweetened almond milk, divided
— 1 tsp Sea salt
— 1 tsp Onion powder
— 1 tsp Garlic powder
— 1 tsp Ground parsley
— 1/4 tsp Pepper
— 2 Tbsp Tapioca starch
Instructions
1. Pre heat your oven to 400 degrees and line a large baking sheet with tinfoil or parchment paper.
2. Rub the oil on the insides of the squashes and sprinkle with salt. Roast, cut-side down, until fork tender, about 40 minutes to 1 hour. Set aside to cool.
3. Once cool, bring a medium pot of salted water to a boil. Once boiling, add in the chicken and cook until no longer pink inside, about 12-16 minutes. Set aside to cool.
4. In a large frying pan with high sides, heat up the olive oil on medium/high heat. Add in the onion and celery and cook, stirring frequently, until they begin to soften, about 3-4 minutes.
5. Add in 1 cup of each milk (reserving the rest for later) along with salt, garlic/onion powder, parsley and pepper. Stir until well mixed and bring to a boil. While you wait for it to boil, whisk the tapioca starch and the remaining 1 Tbsp of each milk together in a small bowl until smooth and lump-free.
6. One boiling, pour the tapioca starch mixture in (while constantly whisking so it doesn’t clump up!) and boil for 3-4 minutes, whisking CONSTANTLY, until it really begins to thicken.
7. Reduce the heat to medium and simmer, whisking frequently, until very thick – just a little thinner than condensed soup – about 10-12 minutes.
To Assemble:
1. Heat your oven to 350 degrees. Scrape the spaghetti squash into a large kitchen towel. You should end up with about 8 packed cups (or 1100g) of spaghetti squash and I do recommend measuring to make sure!
2. Wrap the squash in the kitchen towel and ring out as much moisture as you can. Place into a large bowl.
3. Shred the chicken (you should have about 2 very packed cups or 290g) and add it into the bowl along with the remaining 1/2 tsp of salt.
4. Add in the homemade soup and stir everything together until well mixed- I find it a lot easier to use your hands here, even though it is messy!
5. Once mixed, press down firmly into a large baking dish and cover with the crackers, lightly pressing them into the top of the casserole.
6. Bake until the casserole is bubbly, about 45 minutes.
7. Let stand for 10-15 minutes to cool and then garnish with parsley and DEVOUR
Recipe Notes
*I use my small food processor so dicing all that onion is quick and easy
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