Have the cool fall days inspired you to put some comfort foods back on the menu? Here is the gluten-free version of chicken and vegetable pasta casserole I made for a chilly November night.
This recipe should probably feed six, but we both had two helpings and there is maybe leftovers for one more meal. It obviously was tasty and hit the spot.
Vegetables
I used fresh carrots and frozen green beans because that’s what I had on hand. But frozen mixed vegetables or broccoli would be just as good.
Protein
For the protein, one large chicken breast cooked in the crockpot for a few hours did the trick. Salt, pepper, garlic powder, onion powder and a celery stick was how I spiced it up a bit.
Rotisserie chicken and leftover turkey would be good. Boneless chicken thighs would work too.
Pasta
Egg noodles are the best in these types of casseroles, don’t you think? But I had gluten-free penne so that’s what I used and it was delish.
Cheese
A little more than 1/2 bag of shredded cheddar and a tablespoon of parmesan went into the white sauce, but Colby jack or mozzarella would work.
Flour
Three tablespoons of all-purpose flour is needed for the white sauce. I used gluten free.
Topping
Two tablespoons of parmesan mixed into 1/3 cup of crushed cornflakes made up the gluten-free topping. Bread crumbs, crushed saltines or crushed potato chips are good subs.
Prep
Keeping it real around here is what I’m all about. Everything kind of came together at one time and my kitchen was a big mess. Because that’s how I roll.
Combining as many steps as possible using my super-duper Pampered Chef skillet helped. But still.
Hub stepped in, did half the prep and kept doing dishes as I destroyed the stove.
I finally poured myself a glass of wine and just went with it.
Chicken and Vegetable Pasta Casserole
Ingredients
- 8 – 12 oz Cooked, Shredded Chicken Breast
- 6 oz Pasta Cooked According to Package Directions Cook two minutes less for firmer pasta, we like it cooked longer
- Olive or Avocado Spray
- 1 clove Garlic More to taste
- 12 oz Fresh or Frozen Vegetables I used fresh carrots and frozen green beans
- 1 tbsp Butter
- 3 tbsp All-Purpose Flour
- 1¾ cups Chicken Broth
- 4 oz Shredded Cheese
- 3 tbsp Shredded Parmesan Cheese
- ⅓ cup Crushed Cornflakes
- 1 cup Milk 1 or 2 percent
Instructions
- Cook noodles in salted water according to package directions.
- Heat a large skillet on medium high, sprayed with oil. Add minced garlic and vegetables. Sauté for about 3 minutes until the vegetables begin to soften.
- Preheat oven to 375° and spray a casserole dish with cooking spray.
- Reduce heat on skillet to medium low and add butter. When melted, add flour and a pinch of salt. Stir well for 2-3 minutes.
- Slowly whisk in chicken broth until well combined over medium heat. Whisk well for 1 minute then add milk and bring to a boil. Simmer on medium heat, mixing occasionally until it thickens (about 7 minutes).
- Remove from heat and add shredded cheddar and 1 tablespoon of parmesan. Mix well until the cheese melts.
- Add chicken and noodles to the sauce and mix well.
- Pour into a casserole dish and top with parmesan and crushed cornflakes. Spray with more cooking spray on top.
- Bake for 30 minutes. For a browner top, place under the broiler for a few minutes.