A low FODMAP chicken spaghetti casserole

Low FODMAP chicken spaghetti

I have a delicious casserole for you. This dish is pure comfort food. Low FODMAP chicken spaghetti.

Made with a homemade white sauce, diced tomatoes, green bell pepper, and oyster mushrooms. And of course a nice layer of grated cheese on top.

A nice recipe for a chilly autumn or winter day to warm up.

Low FODMAP chicken spaghetti on a plate

How is chicken spaghetti usually made?

The main ingredients of chicken spaghetti are often cream of chicken soup, diced tomatoes, chicken, and spaghetti.

I made a low FODMAP chicken spaghetti with a homemade white sauce, diced tomatoes, chicken, and gluten-free spaghetti.

And I also added some extra veggies. This makes this a delicious wholesome dish and comfort food at the same time. Win-win!

A plate of low FODMAP chicken spaghetti

How to make the low FODMAP chicken spaghetti casserole

I used the following ingredients for this casserole:

For the white sauce

I make the gluten-free white sauce with:

  • Butter
  • Gluten-free flour: I use Schär Mix It Universal
  • Low FODMAP broth: made with a low FODMAP stock cube or powder.
  • Lactose-free cream
  • And later I add grated cheese. I chose cheddar because I like its spicy taste. But you can use any grated cheese you like.
  • I also season the white sauce with salt, pepper, and Italian herbs.
Low FODMAP chicken spaghetti in a casserole dish

For the casserole

The casserole also consists of the following ingredients:

  • Gluten-free spaghetti
  • Chicken breast
  • Oyster mushrooms: oyster mushrooms are low FODMAP and can therefore be used during the elimination phase of the FODMAP diet.

    As you may see in the photo, I use button mushrooms myself. That’s because I have already tested these and I tolerate mushrooms well. But button mushrooms are not suitable for the elimination phase of the diet.
  • Green bell pepper: green bell pepper is low FODMAP in a larger amount than red bell pepper. In addition, green bell pepper contains a different FODMAP group, making it easier to combine with diced tomatoes. Red pepper and diced tomatoes both contain fructose. You can read more about bell peppers and the FODMAP diet here.
  • Diced tomatoes

You start by frying the chicken and then the vegetables. Then you make the white sauce and you stir the diced tomatoes into the white sauce. In the meantime, you also cook the spaghetti.

This all goes together in an oven dish for 25 to 30 minutes and then your low FODMAP chicken spaghetti is ready!

Low FODMAP chicken spaghetti in a casserole dish with spring onion next to it
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Low FODMAP chicken spaghetti in a casserole dish with spring onion next to it

Low FODMAP chicken spaghetti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Karlijn
  • Total Time: 50 min
  • Servings: 4 1x
  • Diet: Gluten Free


Simple low FODMAP chicken spaghetti. A delicious cheesy casserole with homemade cream sauce and some extra veggies. Gluten-free and low lactose.


  • 300 g (10.6 oz) gluten-free spaghetti
  • 400 g (14.1 oz) chicken breast
  • 300 g (10.6 oz) oyster mushrooms
  • 1 green bell pepper
  • 30 g (1/8 cup) butter
  • 30 g (1/4 cup) gluten-free flour
  • 1 tbsp Italian herbs
  • 250 ml (1 cup) low FODMAP broth
  • 120 ml (1/2 cup) lactose-free cream
  • 80 g (2/3 cup) cheddar cheese
  • Salt and pepper to taste
  • 1 can (14 ounces) diced tomatoes
  • Optional: 2 stalks of spring onion, the green part


  1. Preheat the oven to 180 degrees Celsius (350 F).
  2. Cook the spaghetti according to the instructions on the package. When it is cooked, drain it and put aside.
  3. Cut the chicken into pieces and heat some oil in a pan. Fry until cooked on all sides.
  4. Cut the bell pepper into pieces. Scrub the mushrooms clean and cut them into pieces as well. Add to the chicken and fry for another 3-4 minutes until the vegetables are cooked.
  5. Season the chicken and the veggies with pepper and salt. 
  6. Heat the butter in a saucepan until melted.
  7. Add the flour and Italian herbs. Cook for 2 minutes while stirring continuously.
  8. Stir in the low FODMAP broth and lactose-free cream while you keep stirring.
  9. Cook for a few minutes on medium heat until it thickens and starts to bubble.
  10. Remove from the heat and stir in 2/3 of the cheddar cheese. Taste and add salt and pepper to taste.
  11. Stir the canned tomatoes into the cream sauce.
  12. Grease a casserole dish. Combine the spaghetti, chicken, vegetables, and sauce in the dish.
  13. Sprinkle the rest of the cheddar cheese on top.
  14. Put the casserole in the oven for 25-30 minutes until warm and bubbly. 
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Category: Casserole
  • Method: Oven
  • Cuisine: American

Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen

Gearchiveerd onder:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star