Non-Dairy Alfredo Casserole (Gluten-Free)

Dairy-free chicken alfredo casserole in a clear casserole dish with green onions on top

Non-Dairy Alfredo Casserole (Gluten-Free)

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

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 homemade
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

Make sure that the pasta is placed on the bottom of the dish and covered with liquid and Alfredo sauce, or it won't cook properly.

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

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