Dairy-Free Chicken Alfredo

Made with a dairy-free alfredo sauce, this gluten-free chicken alfredo casserole is a creamy blend of protein and veggies to make up the perfect weeknight dinner.

Course dinner

Cuisine American

Keyword dairy free alfredo,, weeknight dinner

Prep Time 15

Cook Time 1

Total Time 1 20

Servings

Calories 446kcal

Author Shelby Stover

Equipment

1 8x8 Casserole Dish

Ingredients

1.5 cups Coconut milk alfredo sauce
2.5 cups Quinoa rice spaghetti noodles uncooked
2 cups Cooked chicken chopped
3 cups Broccoli finely chopped
½ cup Sundried tomatoes in oil
¼ cup Dairy-free shredded mozzarella
¼ cup Bone broth
¼ cup Green onions optional

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In an 8x8 casserole dish, add the broth to the bottom.
Break up the noodles if using spaghetti and layer them onto the bottom of the dish followed by the broccoli, cooked chicken, and sundried tomatoes.
Warm the alfredo sauce if you need to.
our it over top of the casserole followed by green onions (if using), and the shredded cheese.
Cover the top with tinfoil and bake for 1 hour.
Remove the tinfoil and put the oven on broil for 1-2 minutes watching closely.
Remove from the oven, let sit for 5 minutes and serve

Video

Notes

You can add any extra seasonings you want. We like adding red pepper flakes (¼ teaspoon) to ours.

If you’re using dairy-free coconut milk alfredo sauce from the fridge, make sure to heat it up before pouring it onto the casserole. Otherwise, it won’t distribute evenly.

You can use any style of noodles you wish (macaroni, penne, fettuccine pasta etc) for the casserole. Just make sure they’re on the bottom.

You can sub out the shredded cheese for dairy-free parmesan cheese if you want but know that you won't have that gooey comfort.

Nutritional values are slightly skewed as it uses traditional, store-bought alfredo sauce.

Nutrition