Dairy Free Chicken Noodle Casserole

Easy, creamy and kid friendly, this dairy free chicken noodle casserole is cozy as can be! Packed with chicken, veggies and noodles just like the classic soup, it’s baked to perfection with a simple dairy free sauce and a crunchy cracker topping. 

Two servings of Dairy Free Chicken Noodle Casserole on white plates.

This dairy free chicken noodle casserole? It’s the very essence of classic comfort food.

Filled with tender chicken, veggies and egg noodles just like the traditional soup, it’s then baked together in a super simple creamy sauce and finished with a crushed cracker topping. 

Making it kinda sorta like a cross between chicken noodle soup and chicken pot pie. 

It’s humble and classic in all the right ways … and is totally one that the whole family will love.

{Did I mention there’s no cream of mushroom or cream of chicken soup involved??}

Casserole ingredients in small bowls and then tossed together in a mixing bowl.

Tips & Tricks

  1. To keep this recipe nice and easy, use either rotisserie chicken or chicken that you cook and shred in advance – makes things much more do-able for a weeknight meal. Both chicken breasts and thighs work great (or a combination of the two).
  2. With that said, if you are using chicken that has been in the refrigerator, I recommend letting the chill come off before mixing with all the other ingredients. You don’t want to bake the casserole for longer than the listed 15 minutes (as it can dry out) and the chicken will be a bit lukewarm if it’s super cold from the fridge. 
  3. Have leftover roasted turkey? You can absolutely substitute that in for the chicken. I think this would be a fantastic way to use up Thanksgiving leftovers.

Unbaked Non Dairy Chicken Noodle Casserole in a white baking dish.

Lactose Free Chicken Noodle Casserole in a white baking dish with a serving spoon.

Ingredient Notes

  • If you don’t have (or don’t like) egg noodles, you can absolutely use a different pasta of choice. 
  • I tested this with several different brands of dairy free sour cream and all worked just fine. I personally prefer to use either Kite Hill’s Sour Cream Alternative or Simple Truth Organic’s Plant Based Sour Cream as the texture is nice and soft / creamy. {I prefer the taste of Trader Joe’s Vegan Sour Cream but find the texture can be a bit hard sometimes.}
  • You could also absolutely use homemade dairy free sour cream instead.
  • Finally, I would encourage you to stick with oat milk as it’s a bit thicker and creamier than some other dairy free milks. I *think* the recipe will still work with another dairy free milk … but I haven’t tested it myself and it’s really hard to say if the end result will be the same.

How To Store

Fridge: Let the casserole cool completely then transfer to an airtight container. It will keep in the fridge for about 3 to 4 days.

Reheat gently before enjoying.

A serving of Dairy Free Creamy Chicken Noodle Casserole on a plate with a fork.

Additional Dairy Free Dinner Recipes:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Two servings of Dairy Free Chicken Noodle Casserole on white plates.

Dairy Free Chicken Noodle Casserole

Yield: about 6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Easy, creamy and kid friendly, this dairy free chicken noodle casserole is cozy as can be! Packed with chicken, veggies and noodles just like the classic soup, it’s baked to perfection with a simple dairy free sauce and a crunchy cracker topping. 

Ingredients

  • 8 ounces wide egg noodles*
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 3 medium carrots, chopped
  • 4 cloves garlic, minced
  • 2 cups bite-sized broccoli florets
  • 3 cups cooked and shredded chicken
  • 1 cup dairy free sour cream
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon pepper
  • 1 ¼ cups regular or extra creamy oat milk
  • 1 cup crushed dairy free cracker rounds

Instructions

  1. Preheat the oven to 350ºF. Grease a 9x13 inch baking dish with nonstick spray. Set aside.
  2. Bring a large pot of lightly salted water to a boil. Add in the pasta and cook until al dente according to the package directions. Drain and add to a large bowl. Set aside.
  3. Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add in the onion, celery and carrots and cook for about 3 to 4 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
  4. Add in the broccoli and continue to cook for about 3 to 4 minutes, until crisp tender. Remove from the heat and add all the veggies to the large bowl with the noodles.
  5. To the bowl, add the chicken, sour cream, parsley, thyme, salt and pepper. Mix until well combined, then taste and season with additional salt / pepper as needed (I usually add a bit more salt to make the flavors pop but this will depend on your sour cream).
  6. Stir in the oat milk, then transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the top with the crushed crackers.
  7. Bake uncovered for 15 minutes, until warmed through. Let the casserole stand for about 10 minutes before serving.

Notes

*While most egg noodles are dairy free, please be sure to double check the ingredients to be on the safe side.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 410Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 62mgSodium: 511mgCarbohydrates: 34gFiber: 4gSugar: 10gProtein: 23g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.