Gluten Free Chicken Noodle Casserole

Ingredients

• 2.5 cups Gluten-Free Rotini Pasta (Bonzoni brand, gluten‑free)
• 1 stick Unsalted Butter (Melted)
• 1 tablespoon Olive Oil (Extra virgin)
• 0.5 teaspoon Salt (Kosher or table salt)
• 0.5 medium Medium Onion (Finely chopped)
• 0.5 medium Green Bell Pepper (Finely chopped)
• 2 tablespoons Celery (Finely chopped; optional but recommended)
• 1 pound Cooked Chicken (Boneless, skinless chicken tenderloins, boiled and chopped)
• 2 cups Whole Milk (Full‑fat for richness)
• 1 can Cream of Mushroom Soup (Gluten‑free brand Pacific, 10.5 oz)
• 0.5 teaspoon Garlic Salt (Optional)
• to taste to taste Black Pepper (Freshly ground)
• 1 cup Shredded Mozzarella Cheese (Tillamook brand, thick shreds)
• 1 tablespoon Gluten‑Free All‑Purpose Flour (For thickening the sauce)
• 2 tablespoons Fresh Parsley (Chopped, for garnish)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add 1 tablespoon olive oil, then add the gluten‑free rotini. Cook until al dente, about 10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: 100°C

2. Sauté the Vegetables

   While the pasta cooks, melt the butter in a skillet over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté until the vegetables are softened, about 5 minutes.

   Time: PT5M

3. Make a Gluten‑Free Roux

   Sprinkle 1 tablespoon gluten‑free flour over the melted butter and vegetables. Stir continuously for 2 minutes until the mixture turns a light golden color and no raw flour taste remains.

   Time: PT2M

4. Add Milk and Simmer

   Gradually whisk in 2 cups whole milk, stirring to combine with the roux. Bring the mixture to a gentle simmer for 3 minutes, allowing it to thicken slightly.

   Time: PT3M

5. Incorporate Soup, Cheese and Seasonings

   Stir in the can of cream of mushroom soup, 0.5 teaspoon garlic salt, pepper to taste, and 1 cup shredded mozzarella. Continue stirring until the cheese melts and the sauce is uniform.

   Time: PT4M

6. Add Cooked Chicken

   Fold the chopped cooked chicken into the sauce, mixing until evenly distributed.

   Time: PT2M

7. Combine Pasta, Sauce and Veggies

   Drain the cooked rotini and return it to the pot. Add the sauce‑chicken mixture and the sautéed vegetables. Toss everything together until the pasta is fully coated.

   Time: PT5M

8. Transfer to Baking Dish

   Grease a 9x13‑inch baking dish with a little butter or oil. Spoon the casserole into the dish and spread it into an even layer.

   Time: PT3M

9. Bake the Casserole

   Place the dish in a preheated oven at 350°F and bake uncovered for 35 minutes, or until the top is bubbly and lightly golden.

   Time: PT35M

   Temperature: 350°F

10. Garnish and Serve

    Remove the casserole from the oven, sprinkle chopped fresh parsley over the top, let stand 2 minutes, then serve hot.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g