Chicken “Noodle” Casserole

This Chicken “Noodle” Casserole is perfect for when you are craving comfort food but still want to eat real, whole ingredients. These buttery spaghetti squash noodles taste just like the real thing and are topped with chicken, vegetables, and a creamy dairy free sauce. This recipe is gluten free, grain free, dairy free, egg free, nut free, and sugar free.

The first time I tried making spaghetti squash, it did not turn out great (which is an understatement). It was somehow mushy and crunchy all at the same time. I couldn’t understand how people thought it was the equivalent to real noodles. After one attempt, I swore I was never going to make it again. Then I found a recipe that called for spaghetti squash and it looked too good not to try. To my surprise, the spaghetti squash actually resembled noodles and tasted delicious. Ever since, spaghetti squash has been a staple ingredient in many of my recipes. So if you are someone who is reluctant to make spaghetti squash or has tried it in the past with no success, I encourage you to try it one more time. It could end up being your new favorite noodle replacement.

In order to get the spaghetti squash to turn into soft noodles, it needs to cook for about 45 minutes. To shorten the cook time for this recipe, I suggest prepping the spaghetti squash and chicken ahead of time. If I am making this Chicken “Noodle” Casserole during the week, I cook the spaghetti squash and chicken on the weekend. It will save you time when you are trying to throw together a quick meal after work.

Regardless if you are prepping this Chicken “Noodle” Casserole ahead of time or making it all at once, preheat the oven to 350 degrees. Cut the spaghetti squash lengthwise and scoop out the seeds. Place the spaghetti squash on a baking sheet with the inside facing up. Bake at 350 degrees for about 45 minutes. If you are new at cooking spaghetti squash and want more detailed directions, check out my Spaghetti Squash Noodle recipe here. When the spaghetti squash has been in the oven for about 20 minutes, start to butterfly the chicken breasts. I butterfly the chicken because it allows the chicken to cook faster. Bake the chicken at 350 degrees until the internal temperature reaches 165 degrees (about 20 minutes).

**Note: If you are prepping the chicken and spaghetti squash for this recipe and not making the whole casserole yet, stop here. I cut the chicken into cube sized pieces and scrap out the spaghetti squash noodles before placing it into the refrigerator.

Once you have placed the chicken in the oven, you can begin making the vegetables and sauce. Add the extra virgin olive oil to the skillet and start to warm on medium heat. Dice the onion and saute in the skillet on high heat for 3-5 minutes. Add the coconut milk, chicken broth, onion powder, garlic powder, salt and pepper to the skillet and whisk together over high heat for about 3 minutes. For the canned coconut milk, only use the cream that is at the top of the can. One can should be very close to the full cup that you need.

In a separate bowl, mix together the arrowroot and cold water until combined and add to the skillet. The arrowroot mixture will thicken the sauce quickly, so you want to make sure you whisk everything together as soon as you add it. Continue to whisk over high heat for about 3 minutes. Once the sauce starts to thicken, add the frozen peas and carrots to the skillet.

Continue to let the veggies cook in the sauce over medium-high heat while you remove the chicken from the oven. Cut the chicken into cube sized pieces and add to the skillet. Continue to cook on medium-high heat while you prepare the spaghetti squash. Remove the spaghetti squash from the oven and use a fork to scrap out the inside of the squash to create the “noodles”. Place the spaghetti squash on the bottom of a 9 by 13 casserole dish. Once the sauce in the skillet has thickened, pour on top of the spaghetti squash. Sprinkle salt and pepper on top to taste and cover with tin foil. Place in the oven and bake for at 350 degrees for 15 minutes. If you weren’t a fan of spaghetti squash before this recipe, I can assure you that you will be now!

–Kelsey

Chicken “Noodle” Casserole

Recipe by Kelsey GrassCourse: Dinner, lunchDifficulty: Moderate

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Total time

1

hour 

10

minutes

Ingredients

• 4 large chicken breasts

• 2 large spaghetti squash

• 1 medium white onion

• 1 cup canned coconut milk

• 1 cup chicken broth

• 1 Tablespoon onion powder

• 1/2 Tablespoon garlic powder

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 2 Tablespoons extra virgin olive oil

• 1 Tablespoon arrowroot powder + 2 Tablespoons water

• 1.5 bags of frozen peas and carrots (16 oz bag)

Directions

• Preheat the oven to 350 degrees. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the spaghetti squash on a baking sheet with the inside facing up. Bake at 350 degrees for about 45 minutes.
• Start to butterfly the chicken once the spaghetti squash has been in the oven for 20 minutes. Place the chicken in the oven and bake at 350 degrees until it reaches an internal temperature of 165 degrees (about 20 minutes).
• While the chicken and spaghetti squash are cooking, warm the extra virgin olive oil on medium heat in the skillet. Dice the onion and saute in the skillet on high heat for 3-5 minutes.
• Add the coconut milk*, chicken broth, garlic powder, onion powder, salt, and pepper to the skillet. Whisk the ingredients together and continue to cook on high heat for 3 minutes.
• In a separate bowl, mix together the arrowroot and water then add it to the skillet. Continue to whisk often on high heat for 3 minutes.
• Add the frozen peas and carrots to the skillet and continue to cook on medium-high heat. Remove the chicken from the oven and cut it into cube sized pieces. Add the chicken to the skillet and continue to cook on medium-high heat.
• Once the spaghetti squash is finished cooking, use a fork and scrap out the inside of the squash to create the noodles. Place the spaghetti squash noodles into a 9 by 13 casserole dish.
• Once the sauce thickens, pour the chicken and vegetable mixture on top of the spaghetti squash. Sprinkle salt and pepper on top of the casserole and cover with tin foil. Bake at 350 degrees for 15 minutes.

Notes

• To make this a quick and easy weeknight dinner, make the chicken and spaghetti squash ahead of time.
• For the canned coconut milk, only use the cream that is at the top of the can. One can should be very close to the full cup that you need.