Creamy Chicken Gnocchi Casserole
A twist on the Olive Garden Creamy Chicken Gnocchi Soup.
Print
Pin
Servings: 6 people
Calories: 419kcal
Pin Recipe
Equipment
- 1 9x13 baking dish
- 1 medium sized pot
Ingredients
- 3 celery stalks finely diced
- 3 carrots finely diced
- ½ yellow onion finely diced
- 4 cloves garlic minced
- 1 tablespoon flour
- 2 cups chicken broth
- ½ cup whole milk or heavy cream
- ½ tablespoon dried thyme
- ½ tablespoon dried oregano
- ½ tablespoon dried basil
- 1 teaspoon paprika
- 1 teaspoon sage
- salt to taste
- 2-3 cups baby spinach
- ¾ lb cooked chicken breast cubed or shredded
- 12 oz potato gnocchi cooked al dente
- 2 cups breadcrumbs
- 1 cup parmesan cheese shredded
Instructions
- In a medium-sized pot over medium heat, sauté the celery, carrots, and onion for 5 minutes or until beginning to soften.
- Next, add in the garlic and flour and stir until the flour coats the veggies. Sauté for another 2-3 minutes. The veggies should start to get sticky.
- Then add in the broth, milk/cream, salt, and spices. Stir and let this simmer for 5-10 minutes or until the broth starts to thicken.
- Once the sauce has thickened, remove the pot from the heat and stir in the spinach, allowing it to soften.
- Preheat the oven to 375°F.
- In a greased baking dish, add and spread out the chicken and gnocchi. Pour the veggie broth over top and spread.
- Top the dish with breadcrumbs followed by shredded parmesan cheese.
- Place the dish in the oven for 30-40 minutes or until the cheese is golden brown.
- Let the dish sit for 5-10 minutes before serving. Enjoy!
Notes
You can substitute gluten free flour and breadcrumbs in this recipe for the wheat ingredients. Use a 1 to 1 or an all purpose gluten free flour.
Nutrition
Calories: 419kcal | Carbohydrates: 56.7g | Protein: 28.1g | Fat: 8.5g | Saturated Fat: 3.3g | Cholesterol: 48mg | Sodium: 996mg | Potassium: 608mg | Fiber: 3.8g | Sugar: 5.7g | Calcium: 304mg | Iron: 3mg
Love this recipe?Mention @keepingitholistic or tag #keepingitholistic!