Cook noodles according to package directions. Drain and set aside.In a large saucepan, melt the butter. Whisk in the flour and seasonings. Cook over low heat stirring constantly until the mixture becomes smooth and bubbly. Remove from heat. Stir in broth and cream. Return to heat, turn heat up to medium and continue stirring constantly until mixture comes to a boil. Boil for one minute. Turn heat off, stir in chicken and noodles.Pour the mixture into a lightly greased 9x13 or 11x14 inch pan. Sprinkle parmesan cheese evenly over the top of the casserole. Bake casserole at 350 degrees for approximately 10-15 minutes, or until the center is bubbly and cheese on the top is lightly browned. Fast option: If the casserole is still warm, I'll just put the casserole under the broiler for a couple of minutes until the cheese on top is browned.
Video
Notes
Substitutions:
Noodles: can substitute gluten free fettucine or spaghetti noodles
Butter: can substitute dairy free butter
Heavy Whipping Cream: you can use dairy free whipping cream
Flour: You can substitute arrowroot powder, cornstarch or gluten free flour.
Parmesan cheese: You can substitute dairy free parmesan cheese
Storage: Casserole can be stored in the fridge for several days. Do not freeze casserole.Reheating: Reheat in the microwave.
Keyword casserole, chicken, dairy free, gluten free, main dish