"Tuna" (No Tuna) Casserole - Gluten, Dairy, and Fish Free

I usually reserve canned chicken for meals that I am trying to hurry on.  It's a shortcut, used when the circumstances are such that I just need to dump it in and eat.  

But in this recipe, it is imperative! You could use regular chicken, a cooked chicken breast or whatever you have and it will still taste great.  

But there is something about using canned chicken that makes this taste more like tuna casserole.  So, bust out your canned chicken and give this a try.  

Literally ALL my kids shout for joy when I announce I am making "Tuna -NO Tuna- Casserole".  

They absolutely love it (and then they fight over it, scarfing it down like pigs, and we never have leftovers)! 

And if you aren't allergic to fish?  Go ahead and use tuna and enjoy this gluten and dairy free casserole!  

"Tuna" (No Tuna) Casserole - Gluten, Dairy, and Fish Free 

3.5 c. GF noodles (macaroni or penne are good) 

8 Tbsp. olive oil, divided

small chopped onion 

1/4 c. + 2 Tbsp. GF Flour 

3 c. broth

1/4 c. + 2 Tbsp. mayonaise 

salt, to taste

pepper, to taste

1 can of chicken, drained 

3/4 - 1 c. frozen peas

crushed potato chips (Don't skip this! So yummy!)

Cook your GF noodles until done.  Meanwhile, add 4 Tbsp of the olive oil to a skillet and cook the onions until soft.  Make a roux, by adding 4 more Tbsp of oil to the skillet.  Carefully whisk in the flour until it is smooth and a little frothy.  Slowly add the broth and whisk until it thickens into a sauce consistency.  Add the mayo and salt and pepper and stir until smooth.  Add the chicken and peas.  Stir.  

Add the cooked noodles to a 9 X 13 dish.  Pour prepared sauce over the noodles and stir till well combined.  Add a handful or two of crushed potato chips throughout the casserole and stir.  Top the casserole with more crushed potato chips.  

Bake at 350* for 15-20 mins, just to warm it throughout and to brown the chips a tiny bit.  

YUMMY!