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| Prep Time | 20-25 minutes |
| Cook Time | 50-55 minutes |
| Servings |
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Ingredients
- 12 oz pasta gluten free elbow (I use Selina Naturally Gluten Free Quinoa Elbow Pasta)
- 2 tbsp vegetable oil
- 3 pcs carrots chopped
- 3 pcs celery chopped and stalks
- 1 pc white onion medium, chopped
- 1 tbsp garlic minced
- 2 lbs chicken cubed
- 2/3 cup tapioca starch
- 4 cups almond milk
- 1/8 tsp salt
- 5 tbsp Hot Sauce
- 1/4 cup cheese blue, crumbles
- 1/4 cup Parmesan cheese grated
- 4 cup panko bread crumbs
Instructions
- Preheat oven to 400 degrees.
- Cook the elbow noodles as directed on the package but take off the heat 2 minutes before they are done and drain and rinse.
- In a large pot heat the vegetable oil over medium-high heat.
- Add the celery, carrots, garlic, and onion and cook until they start to soften and onions start to become translucent.
- Add the chicken and cook, stirring occasionally until no longer pink.
- Add the tapioca starch, and stir then add the almond milk and bring to a boil, stirring often (about 8 to 10 minutes).
- Take the pot off the heat. Mix in the hot sauce and salt.
- Place noodles in bottom of casserole or ramekin and top with chicken mixture. Then sprinkle cheese mixture on top.
- Bake in a 400-degree F. oven until cheese is brown and the casserole is bubbly - about 30 minutes.
- Note: In ramekins, it will be for about 15 to 20 minutes. Enjoy!
