1. 1. Preheat the oven to 375°F (190°C).

2. 2. Cook the noodles according to package instructions.

3. 3. In a skillet, cook the chicken breasts until browned and cooked through. Remove from skillet and shred into small pieces.

4. 4. In the same skillet, sauté the white onion until translucent. Add the mixed vegetables and baby spinach, cook until slightly tender.

5. 5. Sprinkle gluten-free flour over the vegetables and stir to combine.

6. 6. Slowly pour in milk while stirring constantly until a creamy sauce forms.

7. 7. Add the shredded chicken back into the skillet and mix well.

8. 8. In a baking dish, combine the cooked noodles and creamy chicken mixture.

9. 9. Bake in the preheated oven for 20-25 minutes, or until bubbly and golden on top.

10. 10. Serve hot and enjoy!