Gluten Free Creamy Chicken Noodle Casserole


2 pounds boneless chicken thighs, breasts, or a mix of both

2 tablespoons oil, divided

2 cups chicken broth

1 cup celery, chopped fine

1 cup onion, chopped fine

1 teaspoon garlic powder

1 1/2 teaspoons salt, divided

2-3 yellow squash, 3-4 cups, small cubes

2-3 zucchini, 3-4 cups, small cubes

10-12 ounces pasta, (spirals, penne, fusilli, macaroni)

4 tablespoons potato starch


In large pan, lightly brown chicken in 1 tablespoon oil. Add celery, onion, garlic powder, 1/2 teaspoon salt, and broth. Simmer until tender. Remove chicken from broth, cut into small pieces, and place in a large bowl. Reserve broth.

Cut squash into small cubes. Add 1/2 teaspoon salt and sauté in 3 tablespoons broth or water and 1 tablespoon oil until crisp tender. Drain (if needed) and add to meat mixture.

Cook noodles according to package directions being careful not to overcook. Drain and add to meat and squash mixture.

Preheat oven 350°.

Combine potato starch with 3 tablespoons cool water. Whisk quickly into reserved hot chicken broth (approximately 4 cups) and add to meat, vegetables, and noodles. Add remaining 1/2 teaspoon salt and stir to combine. Place mixture in 9 x 12 baking dish and bake 30 minutes.