Dairy Free Easy Chicken Noodle Casserole

Total time1 hr 5 min

Prep time20 min

Cook time40 min

Dairy Free Easy Chicken Noodle Casserole

This cozy casserole layers tender egg noodles and juicy shredded chicken with a savory vegetable base of onion, celery, carrots, and garlic, all bound in a thick, herby sauce built from thyme and onion powder. Sweet peas fold in for pops of color and freshness, while a crunchy panko topping bakes up deep golden brown for the ultimate contrast to the creamy filling underneath. Poaching the chicken directly keeps it moist and shreddable, and simmering the sauce low and slow gives it that classic spoon-coating richness everyone wants from a casserole. It bakes into a bubbling, golden-topped dish that's pure comfort food, perfect for weeknight dinners or make-ahead meal prep. This one is a great fit for a dairy free table, so you can dig into that nostalgic noodle-casserole feeling without missing a beat. Finish it with a scatter of fresh parsley for a little brightness before serving.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

8 oz wide egg noodles
Inn Maid Wide Egg Noodles Mueller's Wide Egg Noodles
See all
1 ½ lb boneless, skinless chicken breasts
3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 stalks celery, thinly sliced
2 medium carrots, peeled and diced
3 cloves garlic, minced
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
½ cup sour cream
1 cup frozen peas
1 tsp dried thyme
½ tsp onion powder
salt and pepper, to taste

For the topping

¾ cup panko breadcrumbs
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the egg noodles and cook until just shy of al dente, about 1 minute less than the package directions — they should still have a firm bite at the center. Drain in a colander and set aside.
2
While the noodles cook, place the chicken breasts in the boiling water before draining (or use a separate pot of simmering salted water). Poach over medium heat until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 12–15 minutes. Transfer to a cutting board, let rest 5 minutes, then shred or chop into bite-sized pieces.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!