Pan Chicken Noodle Casserole (GF, DF)

There are many things that I like to eat this time of year, and one of them is casseroles. They are warming and comforting during those cold winter months.

My One Pan Creamy Chicken Noodle Casserole is warming, comforting, and also very easy to make.

One Pan Creamy Chicken Noodle Casserole

1 Pkg. GF Fettuccine or Egg Noodles

2 tbsp. Olive Oil

2 Cups Chicken, shredded & cooked

Salt & Pepper, to taste

3 Garlic Cloves, minced

1/2 Yellow Onion, chopped

3 Carrots, peeled & diced

2 Celery Stalks, diced

1 tbsp. Dried Parsley

Sauce:

3 tbsp. DF Butter

2 Garlic Cloves, minced

1/2 Cup GF All Purpose Flour

2 Cups Homemade Chicken Broth

1/4 tsp. Onion Powder

1/2 tsp. Thyme

1/2 tsp. Parsley

Salt & Pepper, to taste

In a pot of boiling water, cook the noodles according to package directions.

Heat 1 tbsp. of olive oil in a pan over medium heat. Season the chicken with salt & pepper and add the chicken to the pan. Cook until no longer pink.

Add in another tbsp. of olive oil and add in the garlic, onion, carrots, and celery. Cook and stir occasionally.

To make the sauce, melt the butter in a large saucepan. Add in the garlic and cook, stirring frequently for 1 min. Whisk in the flour until lightly browned. Gradually whisk in the chicken broth, onion powder, thyme, and parsley. Continue to whisk until the sauce has begun to thicken. Season with salt & pepper. 

Chicken Noodle Casserole

Transfer the cooked noodles and chicken mixture to the sauce. Stir to combine.

Finished Chicken Noodle Casserole

Garnish with parsley on top.

Garnished Chicken Noodle Casserole

Pan Chicken Noodle Casserole (GF, DF)

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Ingredients

    Casserole
  • 1 pkg. Fettuccine or Egg Noodles
  • 2 tbsp. Olive Oil
  • 2 Cups Chicken, shredded & cooked
  • Salt & Pepper, to taste
  • 3 Garlic Cloves, minced
  • 1/2 Yellow Onion, chopped
  • 3 Carrots, peeled & diced
  • 2 Celery Stalks, diced
  • 1 tbsp. Dried Parsley
  • Sauce
  • 3 tbsp. DF Butter
  • 2 Garlic Cloves, minced
  • 1/2 Cup GF All Purpose Four
  • 2 Cups Homemade Chicken Broth
  • 1/4 tsp. Onion Powder
  • 1/2 tsp. Thyme
  • 1/2 tsp. Parsley
  • Salt & Pepper, to taste

Instructions

For the Casserole:

In a pot of boiling water, cook the noodles according to package directions.

Heat 1 tbsp. of olive oil in a pan over medium heat. Season the chicken with salt & pepper and add the chicken to the pan. Cook until no longer pink.

Add in another tablespoon of olive oil and add in the garlic, onion, carrots, and celery.

For the sauce:

Melt the butter in a large saucepan. Add in the garlic and cook, stirring frequently for 1 min. Whisk in the flour until lightly browned. Gradually whisk in the chicken broth, onion powder, thyme, and parsley. Continue to whisk until the sauce has begun to thicken. Season with salt and pepper.

Transfer the cooked noodles and chicken mixture to the sauce. Stir to combine.

Garnish with parsley on top.

http://thekitchenrevival.com/creamychickennoodlecasserole/

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