DF/GF Cream of Chicken Soup and a Casserole
This DF/GF Cream of Chicken Soup is perfect to add to casseroles or to use as a base for a dish. Trust us, you won't even miss the diary!
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!