Gluten-free Chicken Noodle Casserole

Everyone will be a fan of this creamy, cheesy casserole! This easy to make gluten-free chicken noodle casserole is loaded with veggies and all the comfort food vibes.

I don't know what it is about this casserole, but I love it. I'm not sure if it's the creamy, cheesy, deliciousness, the pops of veggie color and crunch, or simply being in noodle heaven. No matter what it is, Gluten-free Chicken Noodle Casserole will not disappoint. It is all cooked from scratch, which means no canned soup! This is especially great since gluten-free canned soup is hard to find and often leaves much to be desired.

Want more gluten-free casseroles? Try this easy gluten-free chicken taco casserole!

Ingredients

This casserole is full of veggies but also cheese! This means the pops of color and cheesy goodness will be a hit with parents and kids!

• Cooked Gluten-free Pasta: I used Barilla rotini because it is a fun shape that holds on to the veggies in the casserole. This shape is similar to the shape of traditional egg noodles, which is what I associate with a traditional noodle casserole. Cook the pasta slightly underdone, by about 1-2 minutes less than the instructions on the package.
• Onion, Carrots, Celery: These veggies add a base of flavor to the casserole mixture.
• Butter, Rice Flour, Chicken Broth, Half & Half: this will create a gluten-free cream sauce, which is what replaces canned soup in traditional casseroles. Always check labels on broth to make sure it's gluten-free. I used sweet rice flour but any rice flour should work.
• Shredded Cheddar-Jack Cheese, pre-shredded is fine.
• Frozen Peas: you do not need to thaw the peas.
• Red Bell Pepper: finely diced bell pepper adds a pop of color and crunch!
• Cooked, Diced Chicken: life is easier when this is done ahead of time making this a great use for leftover baked chicken or even turkey!
• Gluten-free Panko Breadcrumbs: I used Aleia's Italian Panko but I've also used Kikkoman Gluten-free Plain Panko and like them as well. Any gluten-free breadcrumb that you like will work. You could also use crushed gluten-free crackers.

Making Gluten-free Chicken Noodle Casserole

Follow along and see how easy it is to make this gluten-free casserole from scratch! It really is a simple process and the results are totally worth it!

Step 1: Melt the butter and sauté the onion, celery, and carrots together.
Step 2: Sprinkle in rice flour and cook for 1-2 minutes.

Step 3: Gradually stir in the chicken broth and cook until thickened.
Step 4: Then stir in the Half & Half and add in the chicken.

Step 5: Stir in the remaining veggies, cheese, and pasta.

Step 6: Pour into a greased casserole dish, sprinkle with buttered bread crumbs. Bake now or refrigerate for later!

Tips

• Save a dish! Make the casserole in an oven-safe pan that can hold the entire mixture, like the bright blue enameled cast-iron pan seen above. Sprinkle the bread crumbs on top after mixing and then bake right in that same pan!
• This casserole can be made ahead! Cover and refrigerate until ready to bake. Remove the casserole from the fridge while you preheat the oven.
• Don't over-brown the casserole. If the noodles along the edges get too brown they tend to become too crunchy to eat.
• Don't forget to plan ahead! This recipe calls for cooked chicken. I usually bake about 1 pound of chicken breasts ahead of time and store in the fridge for this recipe. Be wary of rotisserie chickens they may not be gluten-free.
• I used sweet white rice flour but brown or white rice flour should also work.

Recipe

If you enjoyed this recipe, try my other comfort food dinner recipes like gluten-free chicken noodle soup or gluten-free broccoli cheddar soup. You may even love my gluten-free lasagna with no-boil noodles!