This Healthy Chicken Noodle Casserole uses spaghetti squash so it’s gluten free and dairy free! Homemade condensed chicken soup makes it healthy and creamy!
PIN Healthy Chicken Noodle Casserole
(Photos updated Oct 2018/ narration not changed.)
SEND NOODZ.
Nope, not the kind of noodz that you should never send EVER EVER EVER. We’re talking about the “NOODLE” kinda NOODZ.
AKA: the only kind of noodz that have a place in your life, my life and basically the entire internet/world/anywhere EVER.
Now, before we even get into all the creamy-cozy shenanigans of this chicken noodle bake, I know what you’re thinking and it goes like this “Chicken Noodle Casserole? Really Taylor? You just called it exactly what the ingredients are, just like in the dairy free paleo casserole with chicken, you are such an creative person.”
I really hope that I was exaggerating that last bit, and that you didn’t actually think it.” Or else I might have to rain down more “out there” recipes like green cashew curry chicken bowls with watermelon or Five spice eggless vegan zucchini bread on you.
SRSLY though, I asked my mom what this was called and that is what she told me; so blame her.
It’s a good thing I live in a whole different country, or I’d get in trouble for that one. Love ya Mom!
Speaking of Momma FFF, this is kiiiinda her dish. This was my absolute favorite dinner in the whole world when I was a little kid. I didn’t want pizza, I didn’t want hamburgers, I wanted Chicken Noodle Casserole.
I was an odd monkey back then too you guys.
The difference with this easy chicken noodle casserole is, obviously, the spaghetti squash. The original has straight up noodles yo’. I feel like spaghetti squash casseroles are kinda my “thang,” so I obviously had to recreate some child hood memories.
This CREAMY chicken noodle casserole really does taste like chicken noodle soup…that you eat with a fork. What? Yes. It’s TRUE.
It’s got some crunch from the celery and onions, but it’s also super smooth and totally creamy thanks to the secret weapon:
HOMEMADE cream of chicken soup! <–Yep, just like the low carb keto green bean casserole we are making OUR OWN!
Liiiiike, no weirdo funky ingredients that you would find in that creepy-gelatinous kinda stuff.
How do you make cream of chicken soup?
- Saute your onions, garlic and celery in a large pot until they just begin to soften and brown
- Add in your almond milk, coconut milk and seasonings and bring it all to a boil.
- Once boiling, stir in your tapioca starch and boil a few minutes, stirring CONSTANTLY
- Reduce the heat and simmer it 10-12 minutes, stirring frequently until VERY thick
If you weren’t already adding chicken into your healthy chicken noodle casserole, you could then stir in some shredded chicken and VOILA. HOMEMADE chicken noodle soup with NO nasties!
Side note: it also works VERY well to make dairy free vegan green bean casserole. Just, liike, without chicken of course.
Let’s talk crackers. Growing up, Momma FFF used Ritz crackers. I was happy to find a gluten free version that is just as buttery, just as crunchy and just as PERFECTLY crispy while being the CROWN on the casserole situation at hand.
Sometimes I feel like I am writing dating profiles for ingredients. They also enjoy long, moonlit walks on the beach.
Anyway. I am sure you could use any gluten free cracker and you would still come out on the other side with equally delicious, crispy-crunchy-crusty top BLISS.
All the comforting flavors of my childhood baked up in a bubbling casserole.
Internet friends, this healthy chicken noodle casserole is a little piece of my heart on a plate, just 4 YOU.
Other Recipes You Might Like:
Cheeseburger Spaghetti Squash Casserole
Hawaiian Baked Spaghetti Squash Casserole
Paleo Buffalo Chicken Casserole with Spaghetti Squash

Ingredients
For the casserole:
- 2 Medium Spaghetti Squashes, halved with the seeds scraped out (about 2 1/2 lbs each)
- 2 tsp Olive oil
- Salt
- 1 Lb Raw Chicken breast, cut into chunks
- 1/2 tsp Sea salt
- 1/2 Cup Gluten/Dairy Free Crackers, Crushed (I used Lance Gluten Free Original)
- Fresh parsley, minced (for garnish)
For the homemade condensed soup
- 1 Tbsp Olive oil
- 1 Cup Onion, diced *
- 1/2 Cup Celery, thinly sliced
- 1 Cup + 1 Tbsp Full fat coconut milk, divided
- 1 Cup + 1 Tbsp Unsweetened almond milk, divided
- 1 tsp Sea salt
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1 tsp Ground parsley
- 1/4 tsp Pepper
- 2 Tbsp Tapioca starch
Instructions
- Pre heat your oven to 400 degrees and line a large baking sheet with tinfoil or parchment paper.
- Rub the oil on the insides of the squashes and sprinkle with salt. Roast, cut-side down, until fork tender, about 40 minutes to 1 hour. Set aside to cool.
- Once cool, bring a medium pot of salted water to a boil. Once boiling, add in the chicken and cook until no longer pink inside, about 12-16 minutes. Set aside to cool.
- In a large frying pan with high sides, heat up the olive oil on medium/high heat. Add in the onion and celery and cook, stirring frequently, until they begin to soften, about 3-4 minutes.
- Add in 1 cup of each milk (reserving the rest for later) along with salt, garlic/onion powder, parsley and pepper. Stir until well mixed and bring to a boil. While you wait for it to boil, whisk the tapioca starch and the remaining 1 Tbsp of each milk together in a small bowl until smooth and lump-free.
- One boiling, pour the tapioca starch mixture in (while constantly whisking so it doesn't clump up!) and boil for 3-4 minutes, whisking CONSTANTLY, until it really begins to thicken.
- Reduce the heat to medium and simmer, whisking frequently, until very thick - just a little thinner than condensed soup - about 10-12 minutes.
To assemble:
- Heat your oven to 350 degrees. Scrape the spaghetti squash into a large kitchen towel. You should end up with about 8 packed cups (or 1100g) of spaghetti squash and I do recommend measuring to make sure!
- Wrap the squash in the kitchen towel and ring out as much moisture as you can. Place into a large bowl.
- Shred the chicken (you should have about 2 very packed cups or 290g) and add it into the bowl along with the remaining 1/2 tsp of salt.
- Add in the homemade soup and stir everything together until well mixed- I find it a lot easier to use your hands here, even though it is messy!
- Once mixed, press down firmly into a large baking dish and cover with the crackers, lightly pressing them into the top of the casserole.
- Bake until the casserole is bubbly, about 45 minutes.
- Let stand for 10-15 minutes to cool and then garnish with parsley and DEVOUR
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: Freestyle SmartPoints: 11 Points+: 11. Old Points: 10
(per 1/4 of the casserole)
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Jamie @ Dishing Out Health says
YUM! I’ve been trying to conjure up some healthy comfort food all week with this cold weather and this recipe is calling my name!
Tate says
Thanks Jamie! Let me know if you get a chance to give ‘er a try! 🙂
Layla @ Brunch Time Baker says
Spaghetti casserole!! This looks and sounds delicious and healthy!
Tate says
Thanks Layla! 🙂
Chris @ Shared Appetite says
Congrats on the new job (even if you don’t really know what an underwriter is, anyway, haha)! I so love spaghetti squash and love how you baked it into a casserole! So clever! Genius, really 🙂 Pinning so I remember to try this!
Tate says
Thanks Chris! I love spag squash too! 🙂
Anna (Hidden Ponies) says
I always feel a bit unsettled reading an email without emoticons – I am unashamedly over the top with them in my own messages 🙂 Love this dish, and hope the job gets better!
Tate says
So glad I am not the only one! My boss makes fun of the emoticons I use in professional emails! Thanks Anna! 🙂
GiGi Eats Celebrities says
This is BEYOND creative!! This is just pure genius! 😀
Tate says
Thanks Gigi! 😀
Julia says
Ohhhh girl! I just started a new job a month ago and it has really thrown my brain for a loop-de-loop. I’m convinced humans are not made to work 40 hours a week. Craaaazy! Anyway, you’ll get the hang of the jargon and half of it is just folks throwing around fancy buzz words 😉
I LOVE spaghetti squash! I need to make this casserole ASAP!!
Tate says
I am so with you on not made to work 40 hours a week!! You are so right about the fancy buzz words 😉
Thanks for the casserole love and the job encouragement lady!!
Rachel @ Bakerita says
I’m getting over being sick right now and seriously, majorly craving all the comfort food in the world and a hot, heaping plate of this looks like just what I want right now. Yum yum yum, especially considering my recently obsession with spaghetti squash. Good stuff!
Tate says
I hope you feel better girl! You need to be up explorin’ London!
Thanks Rachel! 🙂
Davida @ The Healthy Maven says
I grew up on tuna noodle casserole and my mom used to crumble it with ritz crackers! Love love love this recipe! And your blog. So glad we found each other 🙂
And I totally feel ya on not understand what the heck is going on at work. Before I quit in December I worked in brain imaging research and I legit had no clue what was happening. I just couldn’t suck it up any longer for the dolla dolla bills!
Tate says
Brain imaging research? Whoa. Girl, that sounds insane! So glad I am not alone in the world of job confusion!
Thanks so much! Likewise! 🙂
Kelly says
I love spaghetti squash and have been looking for new ways to prepare it. This looks amazing and love the creative chicken noodle spin of flavors in here! Can’t wait to try this, pinning 🙂 Thanks so much for sharing Taylor and congrats on the new job 🙂
Tate says
Thanks so much Kelly! Let me know if you get a chance to try it! 🙂
Taylor Kiser says
There is such a small amount of crackers, that it lends very few carbs. I definitely understand what you mean about the soup. But, compared to the traditional noodle casserole, this is much lower carb which is where the comparison was being made! 🙂