There’s nothing like a cozy, creamy chicken noodle bake to bring everyone to the table! This dish is everything you want in a hearty meal—soft egg noodles, tender chicken, melty cheese, and a velvety sauce all baked together to golden, bubbly perfection. Plus, it’s simple to make and packed with flavors everyone will love!
Why You’ll Love This Chicken Noodle Bake
This bake has it all: satisfying textures, rich flavors, and loads of family-friendly ingredients. You’ll love how easy it is to whip up, especially if you already have leftover chicken! It’s warm, filling, and ideal for chilly nights or family dinners. Trust me, the smell alone as it bakes will have everyone asking when it’s ready!
- Deliciously Creamy: Made with a creamy base of milk, sour cream, and cream of chicken soup.
- Versatile: You can add other veggies or even swap in gluten-free noodles if needed.
- Crowd-Pleaser: Comforting, cheesy, and just the right amount of hearty, this dish never disappoints.
Ingredients for Chicken Noodle Bake
- 2 cups cooked chicken (shredded or diced)
- 8 oz egg noodles, cooked per package instructions
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup peas and carrots, mixed (can be fresh or frozen)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional, for a touch of color and flavor)
- 2 tablespoons unsalted butter
Kitchen Tools Needed
- Mixing bowl
- Large baking dish (9×13 works great)
- Sauté pan
- Wooden spoon (for mixing and sautéing)
- Foil (to cover while baking if needed)
Step-by-Step Instructions
1. Prepare the Ingredients
- Cook your egg noodles according to the package instructions, drain, and set aside.
- If you’re using fresh chicken, cook and shred or dice it beforehand.
2. Sauté the Aromatics
- In a small sauté pan, melt the butter over medium heat. Add the diced onion and minced garlic and cook until the onion is soft and translucent—about 3-4 minutes. This adds an extra layer of flavor!
3. Mix the Creamy Base
- In a large mixing bowl, combine the cream of chicken soup, milk, and sour cream. Add the sautéed onions and garlic, along with the salt, pepper, and optional paprika. Stir until smooth.
4. Assemble the Casserole
- Add the cooked chicken, egg noodles, peas, and carrots to the creamy mixture. Stir to combine until everything is evenly coated.
5. Add the Cheese
- Pour half of the mixture into a greased baking dish. Sprinkle half of the cheddar and mozzarella cheese over it. Then, layer the remaining noodle mixture on top and sprinkle the remaining cheese.
6. Bake
- Preheat your oven to 350°F (175°C). Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly, and the top is lightly golden.
What to Serve with Chicken Noodle Bake
This creamy casserole pairs wonderfully with:
- A fresh side salad: Adds a crunchy, refreshing contrast.
- Steamed broccoli or green beans: Simple and complements the richness of the bake.
- Crusty bread: Perfect for scooping up every creamy, cheesy bite!
Tips for the Perfect Chicken Noodle Bake
- Using Leftover Chicken: Rotisserie chicken or any leftover roast chicken works great and cuts down prep time.
- Adding Veggies: Feel free to toss in some mushrooms, bell peppers, or broccoli for extra nutrients and color.
- Make It Spicy: Add a dash of cayenne or a sprinkle of red pepper flakes for a bit of heat.
Storage and Reheating
- In the Fridge: Store any leftovers in an airtight container for up to 3 days.
- In the Freezer: This casserole can be frozen! Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven until hot.
- Reheating: Warm leftovers in the oven at 350°F for 15-20 minutes, or microwave in shorter bursts, stirring halfway through to ensure even heating.
Frequently Asked Questions
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole up to a day in advance. Cover and refrigerate, then bake when you’re ready to serve.
What other types of cheese can I use?
Sharp cheddar and mozzarella add a great balance, but feel free to try Monterey Jack, gouda, or even a bit of Parmesan for a richer flavor.
Can I use a different type of noodle?
Yes! While egg noodles are classic, you can substitute with rotini, penne, or any sturdy pasta you have on hand.
Is there a lighter version of this recipe?
For a lighter version, use low-fat cheese, reduced-sodium soup, and Greek yogurt in place of sour cream.
Let’s Make This Comforting Chicken Noodle Bake!
This easy, creamy chicken noodle bake brings classic comfort to your dinner table with minimal fuss. Each bite is a creamy, cheesy, veggie-packed delight! Give it a try, and let me know what you think by leaving a comment or sharing a photo on Pinterest.
Nutritional Information (Approximate per Serving)
- Calories: 430
- Protein: 24g
- Fat: 20g
- Carbohydrates: 36g
- Fiber: 3g
- Sugar: 4g
Creamy Chicken Noodle Bake: Comfort Food at Its Best!
Equipment
- Mixing bowl
- Large baking dish (9x13 works great)
- Sauté pan
- Wooden spoon (for mixing and sautéing)
- Foil (to cover while baking if needed)
Ingredients
- 2 cups cooked chicken shredded or diced
- 8 oz egg noodles cooked per package instructions
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1 cup peas and carrots mixed (can be fresh or frozen)
- 1 can 10.5 oz cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup onion finely diced
- 2 cloves garlic minced
- Salt and pepper to taste
- 1/2 teaspoon paprika optional, for a touch of color and flavor
- 2 tablespoons unsalted butter
Instructions
- Prepare the Ingredients
- Cook your egg noodles according to the package instructions, drain, and set aside.
- If you’re using fresh chicken, cook and shred or dice it beforehand.
- Sauté the Aromatics
- In a small sauté pan, melt the butter over medium heat. Add the diced onion and minced garlic and cook until the onion is soft and translucent—about 3-4 minutes. This adds an extra layer of flavor!
- Mix the Creamy Base
- In a large mixing bowl, combine the cream of chicken soup, milk, and sour cream. Add the sautéed onions and garlic, along with the salt, pepper, and optional paprika. Stir until smooth.
- Assemble the Casserole
- Add the cooked chicken, egg noodles, peas, and carrots to the creamy mixture. Stir to combine until everything is evenly coated.
- Add the Cheese
- Pour half of the mixture into a greased baking dish. Sprinkle half of the cheddar and mozzarella cheese over it. Then, layer the remaining noodle mixture on top and sprinkle the remaining cheese.
- Bake
- Preheat your oven to 350°F (175°C). Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly, and the top is lightly golden.
