There’s nothing better than leftover roasted or rotisserie chicken, which makes it fast and easy to make this delicious and satisfying non-dairy creamy chicken vegetable pasta dish. If you use gluten-free pasta, then it’s also gluten-free!
I recently made this dish again, doubling the recipe (above). My photography skills have come along since I originally posted this recipe early into my blog in 2017 (original photo below). Regardless of your photo skills, this vegetable chicken pasta casserole is yummy … and the leftovers are a welcome treat for lunch.
Like many of my favorite recipes, this one came together on an evening when I had to make do with what was left in the house. I hadn’t had time to go to the grocery store in a while, so the cupboards and refrigerator were a little bare.
Before I started this blog, I hardly ever wrote down how I created these make-do dinners. There have been many evenings my kids would finish dinner and say something like, “You should make that again, Mom!” To which I’d answer, “I don’t know if I can!”
My daughter’s favorite – tuna tetrazzini – was born completely out of a bare pantry (and the fact that I forgot to thaw any meat out). I made it multiple times but never wrote the recipe down until she begged me for the recipe so she could make it herself.
I’ve learned my lesson, finally, and I hastily jot notes almost every time I cook now. I have swung the pendulum completely to the other side, with paper and pen (and camera) always nearby in the kitchen.
For this non-dairy creamy chicken vegetable pasta, I typically use leftover chicken from my Rosemary Roasted Chicken (or leftover rotisserie chicken). If you don’t have a dairy allergy, you can use half-n-half instead of the non-dairy coconut milk creamer.
Pin it/save it and make it!
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- 1 to 1 1/2 cups shredded cooked chicken
- 1/2 cup diced onion
- 1/2 medium-large zucchini, sliced (or one small zucchini)
- 4-5 mushrooms (sliced)
- 2-3 cloves garlic, minced
- 2 small tomatoes, diced (or 1 large)
- 1/3 cup dry red wine
- 1 cup plain non-dairy creamer (I use So Delicious coconut milk creamer; you can use half-n-half if no dairy allergy)
- 2 Tbsp cornstarch (or flour, if you don't need to eat gluten-free)
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 oz. gluten-free noodles (or other noodles of your choice)
Ingredients
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- Preheat oven to 350 degree Fahrenheit
- Boil noodles per package's directions
- Sautee the onions, mushrooms, zucchini and garlic in 1 Tbsp olive oil in a medium-large sautee pan
- Add the diced tomatoes
- Add the red wine and simmer until reduced
- Whisk the flour in with the creamer until smooth; then add the mixture to the pan
- Add the garlic powder, oregano, salt and pepper
- Pour the noodles into a casserole dish (I used a clay baking dish)
- Add all the contents from the pan and mix together
- Add salt and pepper to taste
- Place in the oven and bake for 15 minutes. Let cool and dig in!
You can double this recipe if you want leftovers and/or have a larger family to feed!
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