Grandma’s Chicken Noodle Casserole (Gluten-Free)

5 Reviews
Published Aug 29, 2025 ∙ Kristina Stosek

This post may contain affiliate links, please see our privacy policy for details.

Jump to Recipe

There’s something comforting about a Grandma’s Chicken Noodle Casserole—especially when it’s one inspired by Grandma’s kitchen. This gluten-free chicken noodle casserole is the kind of meal that brings people together, warms hearts, and fills bellies. Creamy, cheesy, and packed with hearty vegetables and tender chicken, it’s a nostalgic dish with a gluten-free twist that doesn’t compromise on flavor.

Baked gluten-free chicken noodle casserole in a deep ceramic casserole dish, showing creamy sauce, chunks of chicken, carrots, peas, and noodles; one slice is missing, revealing the soft, cheesy interior.

This Gluten-Free Casserole Is Made for Family-Style Serving

Whether you’re preparing a weeknight dinner or planning a cozy weekend meal, this is the kind of recipe that will quickly become a staple in your kitchen. Best of all, this family-size recipe serves 6 generous portions, perfect for sharing around the dinner table or enjoying as leftovers.

Why You’ll Love Grandma’s Chicken Noodle Casserole Recipe

  • Nostalgic and comforting: Inspired by Grandma’s timeless classic, bring back warm memories of visiting grandma.
  • Gluten-free goodness: Made with gluten-free ingredients, it’s safe for someone with Celiac disease, gluten sensitivities and wheat allergies, without losing any of the creamy, cheesy magic.
  • Perfect for leftovers: This casserole tastes just as good (if not better!) the next day.
  • Kid-friendly and family-approved: Mild flavors and a cheesy topping make this a hit with all ages.

Best: Grandma’s Gluten-Free Chicken Noodle Casserole Made Easy in Three Simple Steps

With just 15 minutes of prep and a handful of everyday ingredients, this casserole comes together with ease. It’s a simple, three-step process that doesn’t require any fancy tools or complicated techniques. Plus, most of the ingredients—like rotisserie chicken and frozen peas—are probably already in your kitchen.

1. Prep the Pasta and Veggies

Boil your favorite gluten-free short-cut pasta until al dente. Meanwhile, sauté the onion, celery, carrots, and thyme until tender and aromatic. This step builds the base flavor for the entire dish.

Unmixed casserole ingredients stacked in a large pot, including shredded chicken, frozen peas, diced carrots, celery, onions, shredded cheese, and cream sauce, ready to be combined

 

2. Mix Everything Together

Add in the shredded rotisserie chicken, peas, cream of mushroom (or chicken) soup, milk, 1 cup of cheddar cheese, and the cooked noodles. Stir everything together until creamy and well combined.

All casserole ingredients—shredded chicken, peas, diced carrots, celery, onions, cream sauce, and cheese—mixed together in a large pot before adding noodles.

3. Assemble & Bake

Transfer the mixture to a buttered or oiled 9×13 baking dish. Top with crushed corn chips and the remaining cheddar. Bake until bubbly and golden—about 30–35 minutes. Garnish with fresh parsley if you’d like!

Gluten-free chicken noodle casserole mixture spread in a deep casserole dish, topped with crumbled corn chips and shredded cheese, ready to bake.

Substitutions & Tips

  • Cream of soup: Use either gluten-free cream of mushroom or cream of chicken—whichever you prefer or have on hand.
  • Milk: Whole milk adds richness, but you can substitute with unsweetened almond milk or half-and-half for extra creaminess.
  • Chicken: Rotisserie chicken is a great shortcut, but you can also use any cooked chicken breast or thighs. Or, use leftover ham or turkey.
  • Toppings: Don’t have corn chips? Try gluten-free breadcrumbs, crushed gluten-free crackers, or even a sprinkle of Parmesan for a crisp topping.
  • Make it vegetarian: Swap chicken for cubed zucchini, broccoli or mushrooms and use cream of mushroom soup.

Storing & Reheating

This casserole stores beautifully, making it perfect for leftovers or meal prep. Let it cool first, then cover tightly and refrigerate for up to 4 days. For longer storage, freeze individual portions in airtight containers for up to 2 months.

To reheat, warm in a 350°F (175°C) oven until heated through—about 20–25 minutes if refrigerated, (thaw first for best results). You can also microwave single servings for 2–3 minutes, adding a splash of milk or broth if it seems a bit dry.

More Gluten-Free Noodle Casserole Recipes You’ll Love

Gluten-Free Ground Beef and Mushroom Casserole

Gluten-Free Chicken Cordon Bleu Pasta Casserole

Gluten-Free One Pot Chicken Paprikash Pasta Casserole

One Pan Baked Cheesy Pepperoni Pasta – Gluten Free

Gluten-Free Creamy Pasta Primavera Bake

Close-up of creamy gluten-free chicken noodle casserole on a clear glass plate, showing tender chicken, soft veggies, and gooey creamy cheese sauce.

Final Thoughts on Grandma’s Gluten-Free Chicken Noodle Casserole

This Gluten-Free Chicken Noodle Casserole is more than just a meal—it’s comfort food. With simple ingredients, easy prep, this classic casserole is everything you love about Grandma’s cooking but created for today’s gluten-free kitchens.

Perfect for meal prep, potlucks, or cozy nights in, this recipe brings back memories while making new ones. Don’t forget to serve it warm, and maybe with a side of gluten-free rolls or a light salad. Enjoy!

Save this recipe for the next time you’re craving comfort food made easy (and gluten-free)!

Grandma’s Chicken Noodle Casserole (Gluten-Free)

5 reviews
Published Aug 29, 2025 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
45 min
Serves:
6 Family Style

Ingredients

12 oz gluten-free short-cut pasta
2 tbsp extra virgin olive oil or butter (plus more for brushing the baking dish)
1 small yellow onion, finely chopped
2 stalks celery, diced
2 medium size carrots, diced
1 tsp gluten-free dried thyme
2 (10.5 oz) cans gluten-free cream of mushroom or cream of chicken soup
1 cup whole milk
1 ½ cups shredded cheddar cheese, divided
3 cups rotisserie chicken, shredded
2 cups frozen peas
Sea salt and gluten-free ground black pepper, to taste
Corn chips, crumbled, to taste (for topping)
Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a large pot of salted boiling water, cook the noodles according to package instructions until al dente. Drain and set aside.
  3. In the same pot, heat olive oil (or butter) over medium heat. Add the onion, celery, and carrots. Cook until softened, about 5–7 minutes. Stir in the dried thyme.
  4. Add the cream of mushroom/chicken soup, milk, shredded chicken, peas, and 1 cup of cheddar, and cooked noodles. Mix until evenly distributed.
  5. Lightly brush a 9x13-inch baking dish with olive oil or butter. Transfer the casserole mixture to the dish and spread it into an even layer. Sprinkle the crumbled corn chips evenly over the top, followed by the remaining ½ cup of shredded cheddar cheese.
  6. Bake for 30–35 minutes, or until heated through and the top is golden and bubbly. Garnish with fresh parsley, if desired. Serve warm.

Nutrition Info

  • Nutritional Summary (Per Serving – 1/6 of recipe) Calories: ~552 Protein: ~25 g Total Fat: ~26 g Carbohydrates: ~48 g Fiber: ~5 g Sugar: ~6 g Sodium: ~850–1,000 mg Note: These values are estimates and can vary based on specific brands Nutrition information is automatically calculated, so should only be used as an approximation. Notes: Sodium content will vary most significantly depending on: The brand of cream of mushroom or chicken soup used (some canned soups are quite high in sodium). Whether your rotisserie chicken is seasoned or brined. Whether you add extra salt during cooking. To reduce sodium, skip or minimize added salt

Add a Rating

Select a recipe rating

Leave a Comment

Comments

No comments yet.

Latest Recipes

See all recipes