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Healthy Chicken "Noodle" Spaghetti Squash Casserole - This Healthy Chicken Noodle Casserole uses spaghetti squash so it's gluten free and dairy free! Homemade condensed chicken soup makes it SO creamy! The best healthy comfort food! | #Foodfaithfitness | #Glutenfree #Healthy #Dairyfree #Spaghettisquash #Casserole

Healthy Chicken Noodle Casserole

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!
Course Dinner, Main Course
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 People
Calories 450kcal
Author FoodFaithFitness


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


  • 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


*I use my small food processor so dicing all that onion is quick and easy


Calories: 450kcal | Carbohydrates: 36.1g | Protein: 27.8g | Fat: 20.3g | Saturated Fat: 10.9g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 5.3g | Cholesterol: 64mg | Sodium: 1212mg | Potassium: 755mg | Fiber: 5.1g | Sugar: 10.1g | Vitamin A: 450IU | Vitamin C: 18.2mg | Calcium: 220mg | Iron: 1.4mg