Ok, friends… my Dairy-free Cream of Chicken Soup and a Casserole (for good measure) is finally here! I shared it in stories one day when I was making it and when I asked if you wanted the recipe, so many of you did. So here it is, and I am including the most non- blog worthy casserole there ever was because, why not? My kids love it and insisted I share it with you all.
About 2 months ago, we went dairy-free and gluten-free for my daughter. She had been struggling with some mental health issues, which lead me to working with Dr. Aaron from the Family Clinic of Natural Medicine. He suggested we do an IgG food sensitivity test, which ultimately would identify if any foods were causing her inflammation.
Well, dairy and gluten (and a few others) came back really high. So I went ALL in. We cut them all out cold turkey. I knew that gluten wouldn’t be hard since I have been gluten free for many years. It was the dairy that I was worried about. We don’t eat a ton of it, but I definitely love cheese. So there was a little bit of a learning curve when it came to finding dairy free alternatives.
I want to share more details about this whole process and about her health soon. But the short of it is.. she is so much better! Her anxiety has calmed and she just seems a little bit more like her old self, which we are so thankful for. Again, I will tell you more soon. Just not today! 😉
Alright, friends, here is the recipe for our dairy-free cream of chicken soup and a casserole (just because). I use it in this casserole, and I also use it to make tater tot casserole which is another kid favorite! Casseroles aren’t always the prettiest or most flavorful, but they are easy and almost always a kid favorite. Katie and I will never claim to be foodies or gourmet chefs! We are just busy moms, trying to feed our families the best we can. And sometimes it looks like yummy dinner recipes, and sometimes it’s a casserole! Cheers to doing the best we can, right?!
DF/GF Cream of Chicken Soup and a Casserole
Ingredients
- 4 Tbsp. dairy free butter (I used Earth's Balance)
- 1/4 cup arrowroot powder (or corn starch)
- 1 cup chicken or vegetable broth
- 1/2 cup dairy free milk (I use oat)
- 1/4 tsp salt, pepper, garlic powder, onion powder & paprika
Chicken & Noodle Casserole
- 1 pkg pasta
- 1 bag frozen veggies
- 2 cups chopped chicken
- 1 serving cream of chicken soup (recipe above)
- potato chips
- salt & pepper to taste
Instructions
- In a medium sauce pan, head the butter over a medium-high heat.
- Once melted, add in the arrowroot and whisk to combine.
- Once a paste has formed, add in the broth, milk, and spices while still whisking.
- Allow mixture to come to a boil, which will cause it to thicken.
- Once it is boiling, reduce heat to low for another couple of minutes.
- You can store in the fridge for up to a week or keep in the freezer for months.
Chicken & Noodle Casserole
- Preheat oven to 350 degrees.
- Prepare the pasta according to the package, keeping is slightly al dente.
- In a large bowl, combine the cooked pasta, frozen veggies, cream of chicken soup, chopped chicken and a shake or two of salt/pepper.
- Bake casserole for about 20 minutes.
- Top with crushed potato chips and enjoy!
