Since my husband is allergic to lactose I have spent a lot of time trying to find alternatives for him. Most of the recipes on my site are made with lactose free cheese and milk. If you are trying to go lactose free or know someone who is lactose free then give this recipe a try. Happy cooking everyone!
Jump to Recipe- Preheat oven to 350°F and grease a 9×13 inch casserole dish.
- Boil 16 ounces spaghetti noodles and set aside.
- Season 2 medium chicken thighs with salt, pepper and kick’n chicken seasoning.
- Cook chicken in an airfryer at 350°F for 15 minutes.
5. While chicken is cooking start on the cream of chicken soup substitute. This recipe is doubled so it is the equivalent of 2 cans of cream of chicken soup.
6. Heat a large pan over medium heat. Add 6 Tbsps butter and melt.
7. Once butter is melted add in 6 Tbsps flour and cook for 1-2 minutes, this creates a roux.
8. Lower heat to medium low and slowly add in 2 cups lactose free (great value) or dairy free milk and 2.5 cups chicken broth. Stirring constantly.
9. Once everything is fully combined let the mixture slowly come up to a simmer and simmer for 5 minutes or until it starts to thicken.
10. Once soup is at your desired consistancy add in 8 ounces lactose free cream cheese (nurishh brand), 1 cup lactose free greek yogurt (Fage brand), 1/4 cup chicken broth, salt, pepper and Kick’n chicken seasoning to taste.
11. Once the mixture is fully mixed and heated through add the spaghetti noodles and chicken and mix.
12. Add mixture to the bottom of a 9×13 inch casserole dish.
13. Top with 1.5 cups lactose free cheese (Green valley, 3 cheese mexican blend).
14. Bake for 20-25 minutes.
15. Let cool 5-10 minutes.
16. Serve and enjoy!
Lactose Free Spaghetti Bake
Course: DinnerCuisine: ItalianDifficulty: Medium8
servings30
minutes25
minutes55
minutesLooking to go lactose free but not sure where to start, this recipe is delicious and everything in it is lactose free. You could also substitute for dairy free as well. None of the lactose but all of the flavor! Give this one a try and let me know what you think!
Ingredients
16 ounces spaghetti noodles
8 ounces lactose free cream cheese (nurishh)
1 cup lactose free greek yogurt (Fage)
1/4 cup chicken broth
1.5 cups lactose free shredded cheese (Green Valley, 3 cheese mexican blend)
2 medium chicken thighs
salt
pepper
Kickn’ chicken seasoning
- Lactose free cream of chicken soup substitute (Doubled)
2.5 cups chicken broth
2 cups lactose free milk (or dairy free milk) (Great value brand)
6 Tbsps flour
5 Tbsps butter substitute (country crock)
Salt and pepper to taste
1 tsp garlic powder
1/2 tsp onion powder
1 tsp poultry seasoning
Directions
- Preheat oven to 350°F and grease a 9×13 casserole dish.
- Boil spaghetti noodles and set aside.
- Season chicken thighs with salt, pepper and kickn’ chicken seasoning.
- Cook chicken in airfryer for 15 minutes or until fully cooked (165°F internal temp.)
- Chunk up or shred chicken and set aside.
- Once cream of chicken substitue is ready add in the yogurt, cream cheese, broth, and seasonings.
- Mix until mixture is heated through and fully combined.
- Add the chicken and spaghetti to the sauce mixture.
- Pour mixture into the bottom of your casserole dish and top with shredded cheese.
- Bake for 20-25 minutes or until cheese is fully melted and sauce is bubbling.
- Let cool for 5-10 minutes.
- Serve and enjoy!
- Lactose free cream of chicken soup substitute (Doubled)
- In a large pan over medium heat melt butter.
- Add flour to create a roux. Cook for 1-2 minutes to cook the flour.
- Lower temperature to medium low and slowly add in the milk and chicken broth while stirring.
- Once fully incorporated let the mixture slowly come up to a simmer and simmer for 3-5 minutes.
- Add in seasonings and mix until fully combined.
