If you’re searching for the ultimate comfort food that’s equal parts creamy, satisfying, and family-friendly, look no further than Chicken Noodle Bake. This dish combines tender egg noodles, juicy shredded chicken, colorful veggies, and a dreamy, cheesy sauce all crowned with a buttery, golden topping. It’s the kind of weeknight dinner that brings everyone running to the table, and leftovers (if you have any!) reheat like a dream. Whether you’re serving a hungry crowd or just craving something cozy, Chicken Noodle Bake is sure to become a favorite in your kitchen.
Ingredients You’ll Need
The beauty of this recipe is just how simple, yet essential, each ingredient is. Every component adds its own unique flavor and texture, from the creamy base to the crisp, buttery topping that everyone fights over.
- Egg noodles (12 oz): These wide, curly noodles soak up the sauce and stay perfectly tender after baking.
- Cooked, shredded chicken (2 cups): Rotisserie chicken is a fantastic shortcut, but any leftover or freshly cooked chicken will work beautifully.
- Cream of chicken soup (1 can, 10.5 oz): The magic ingredient for that classic creamy texture and rich flavor.
- Sour cream (1/2 cup): Adds tang and keeps the casserole luxuriously smooth.
- Milk (1/2 cup): Loosens up the sauce just enough to coat every noodle.
- Shredded cheddar cheese (1 cup): Melts into gooey goodness and adds a pop of sharpness to every bite.
- Frozen peas (1/2 cup): For a touch of sweetness and vibrant color.
- Diced carrots (1/2 cup, fresh or frozen): They add a light crunch and subtle sweetness.
- Garlic powder (1/2 teaspoon): Brings a gentle warmth that enhances the savory elements.
- Onion powder (1/2 teaspoon): Rounds out the flavor with a mild, aromatic note.
- Salt and pepper, to taste: Essential for seasoning the whole dish just right.
- Crushed buttery crackers or breadcrumbs (1/2 cup): Create that irresistible, crunchy topping everyone loves.
- Melted butter (2 tablespoons): Ensures the topping bakes up golden and delicious.
How to Make Chicken Noodle Bake
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish. This ensures the Chicken Noodle Bake won’t stick and will come out of the pan beautifully golden and intact.
Step 2: Cook the Noodles
Bring a large pot of salted water to a boil and cook the egg noodles according to the package directions until just tender. Drain them well—this keeps your casserole from becoming watery and helps the sauce cling to every noodle.
Step 3: Mix the Sauce
In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and a good pinch of salt and pepper. The sauce should be creamy and well-blended, forming the foundation for all those comforting flavors.
Step 4: Combine Everything
Add the cooked noodles, shredded chicken, peas, carrots, and shredded cheddar cheese right into the bowl with your sauce. Gently fold everything together until all the ingredients are evenly coated and the cheese begins to meld into the mix.
Step 5: Assemble the Casserole
Spoon the mixture into your prepared baking dish and spread it out evenly. You want every bite of Chicken Noodle Bake to have a perfect balance of noodles, chicken, veggies, and sauce.
Step 6: Add the Topping
In a small bowl, mix the crushed crackers or breadcrumbs with melted butter until everything is well combined. Sprinkle this mixture generously over the top of the casserole for that classic, buttery crunch.
Step 7: Bake Until Bubbly
Pop the casserole in the oven and bake for 25 to 30 minutes, until the topping is golden brown and the edges are bubbling. Let it rest for about 5 minutes before serving—this makes it easier to slice and lets the flavors settle.
How to Serve Chicken Noodle Bake
Garnishes
A sprinkle of fresh parsley or chives adds a burst of color and a touch of freshness to your Chicken Noodle Bake. If you’re a cheese lover, a little extra shredded cheddar on top while it’s hot is always a welcome addition.
Side Dishes
This casserole pairs perfectly with a simple green salad, steamed green beans, or roasted broccoli. For something extra cozy, serve with warm dinner rolls or crusty bread to soak up every bit of that creamy sauce.
Creative Ways to Present
Try baking your Chicken Noodle Bake in individual ramekins for a fun, personalized touch at dinner parties. Or, scoop portions into bowls and top with a dollop of sour cream and a sprinkle of paprika for a pop of color and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Noodle Bake keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain maximum freshness and flavor, and simply reheat when you’re ready for a quick, comforting meal.
Freezing
This casserole is a freezer champion! Assemble everything up to the point of baking, then cover tightly with foil and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating
To reheat, cover with foil and warm in a 350°F oven until heated through, about 20 minutes. For individual servings, a quick zap in the microwave works perfectly—just add a splash of milk if the casserole seems a little dry.
FAQs
Can I use a different type Main Course
Absolutely! While egg noodles are classic for Chicken Noodle Bake, you can swap in rotini, penne, or even whole wheat noodles. Just aim for shapes that hold sauce well and cook them until al dente so they don’t get mushy.
Is there a way to make this dish lighter?
Yes! You can use light sour cream, reduced-fat cheese, and low-sodium soup to cut back on calories and fat. Adding extra veggies like spinach or mushrooms is another great way to boost nutrition without sacrificing flavor.
What chicken works best in Chicken Noodle Bake?
Any cooked, shredded chicken will work, but rotisserie chicken is a huge time-saver and adds great flavor. If you have leftover roasted or poached chicken, that’s perfect too!
Can I make Chicken Noodle Bake ahead of time?
Definitely. Assemble the casserole up to a day in advance, cover tightly, and refrigerate. When you’re ready to bake, add a couple of extra minutes to the cooking time if it’s going straight from the fridge to the oven.
How can I add more vegetables?
Feel free to toss in sautéed mushrooms, chopped spinach, or even a handful of broccoli florets. The casserole is wonderfully flexible, so use what you have and what your family enjoys.
Final Thoughts
I can’t think of a cozier, more crowd-pleasing meal than Chicken Noodle Bake. It’s the kind of dish that warms your heart and fills your home with the best smells. Give it a try—you might just find it becomes your new family favorite, too!
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Chicken Noodle Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Chicken Noodle Bake is a comforting, creamy casserole combining tender shredded chicken, egg noodles, and vegetables in a rich sauce topped with a buttery, crunchy cracker crust. Perfect for family dinners, this easy-to-make baked pasta dish is freezer-friendly and packed with flavorful ingredients.
Ingredients
Pasta and Protein
- 12 oz egg noodles
- 2 cups cooked, shredded chicken
Sauce and Dairy
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese
Vegetables and Seasoning
- 1/2 cup frozen peas
- 1/2 cup diced carrots (fresh or frozen)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Topping
- 1/2 cup crushed buttery crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Noodles: Boil the egg noodles in salted water according to package instructions until al dente, then drain thoroughly.
- Mix Sauce: In a large mixing bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper to create a creamy base.
- Combine Ingredients: Stir in the cooked noodles, shredded chicken, diced carrots, frozen peas, and shredded cheddar cheese until everything is evenly coated and mixed well.
- Assemble Casserole: Transfer the noodle mixture into the prepared baking dish and spread out evenly for uniform cooking.
- Prepare Topping: In a small bowl, mix the crushed buttery crackers or breadcrumbs with melted butter until fully combined, then sprinkle this mixture over the top of the casserole.
- Bake: Place the casserole in the oven and bake for 25–30 minutes or until the top is golden brown and the casserole is bubbling.
- Rest and Serve: Remove from oven and let the casserole rest for 5 minutes before serving to allow it to set properly.
Notes
- You can substitute rotisserie chicken for a quicker preparation option.
- For added nutrition and flavor, include sautéed mushrooms or chopped spinach in the mix.
- This casserole freezes well before baking—cover tightly and freeze for up to 3 months.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 105mg
