Creamy Chicken Noodle Bake That Feels Like Home Recipe

Introduction

This creamy chicken noodle bake is the perfect comfort food for any occasion. With tender shredded chicken, soft egg noodles, and a rich, cheesy sauce, it feels like a warm hug from home. Easy to prepare and guaranteed to please the whole family!

Ingredients

• 2 cups cooked shredded chicken (boneless and skinless recommended)
• 12 ounces egg noodles (cooked al dente)
• 1 can cream of mushroom soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese (for topping)
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 2 tablespoons butter (for sautéing)
• 1 cup chicken broth
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried thyme
• 1 teaspoon paprika

Instructions

1. Step 1: Preheat your oven to 350°F and butter a 9×13-inch baking dish to prevent sticking.
2. Step 2: Boil the egg noodles in salted water until al dente, about 5 minutes, then drain and set aside.
3. Step 3: In a skillet, melt the butter over medium heat and sauté the chopped onion and minced garlic until soft and fragrant, about 3 minutes.
4. Step 4: Stir in the cream of mushroom soup, sour cream, and chicken broth. Season the mixture with dried thyme, paprika, salt, and pepper, mixing well to combine.
5. Step 5: Fold in the shredded chicken and drained noodles, ensuring everything is evenly coated with the sauce.
6. Step 6: Transfer the mixture to the prepared baking dish, smoothing the top, then sprinkle the shredded cheddar cheese evenly over the surface.
7. Step 7: Bake for 25 to 30 minutes, or until the cheese is bubbly and golden brown.
8. Step 8: Allow the bake to rest for 5 to 10 minutes before serving to let the flavors set and prevent burns.

Tips & Variations

• For extra flavor, add a handful of chopped mushrooms or cooked vegetables like peas or carrots before baking.
• Substitute cream of mushroom soup with cream of chicken soup for a slightly different taste.
• Use a blend of cheeses such as mozzarella and cheddar for a gooier topping.
• Leftovers taste great reheated and can be frozen for up to 3 months.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through or microwave in short intervals, stirring in between. This bake can also be frozen; wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and adds great flavor while saving time.

Can I prepare this dish ahead of time?

Absolutely! Prepare the mixture, place it in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from cold.

Creamy Chicken Noodle Bake That Feels Like Home Recipe

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★★★★★

4.7 from 150 reviews

• Author: Julian
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

A comforting and creamy chicken noodle bake featuring tender shredded chicken, sautéed onions and garlic, and a rich blend of cream of mushroom soup and sour cream. Topped with melted cheddar cheese and baked to golden perfection, this dish makes an easy, satisfying meal that feels just like home.

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Ingredients

Scale 1x2x3x

Chicken and Noodles

• 2 cups cooked shredded chicken (boneless and skinless)
• 12 ounces egg noodles (cooked al dente)

Sauce and Flavorings

• 1 can cream of mushroom soup
• 1 cup sour cream
• 1 cup chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried thyme
• 1 teaspoon paprika

Topping

• 1 cup shredded cheddar cheese

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish to prevent sticking and help with even browning.
2. Cook Noodles: Boil the egg noodles in salted water for about 5 minutes until al dente, then drain thoroughly and set aside to avoid overcooking in the bake.
3. Sauté Aromatics: In a skillet, melt the butter over medium heat, then add the chopped onion and minced garlic. Sauté until soft and fragrant, approximately 3 minutes, to build a flavorful base for the sauce.
4. Prepare Sauce: Stir into the skillet the cream of mushroom soup, sour cream, and chicken broth. Season with dried thyme, paprika, salt, and pepper. Mix well to combine, allowing the sauce to become smooth and flavorful.
5. Combine Ingredients: Fold in the cooked shredded chicken and drained egg noodles carefully into the sauce mixture, ensuring an even coating of the creamy sauce over all ingredients.
6. Assemble Bake: Transfer the chicken noodle mixture into the prepared baking dish, smoothing the top evenly to promote uniform baking.
7. Bake: Place the dish in the oven and bake for 25 to 30 minutes, until the cheddar cheese topping is bubbly and golden brown, indicating the bake is hot and the flavors have melded.
8. Rest and Serve: Allow the bake to rest for 5 to 10 minutes after removing it from the oven to set and cool slightly for easier serving and to enhance the texture.

Notes

• You can substitute cream of chicken soup if preferred for a different flavor.
• For extra veggies, add cooked mushrooms or peas before baking.
• Use sharp cheddar for a more pronounced cheese flavor.
• Make sure not to overcook the noodles initially, as they will soften further while baking.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: creamy chicken noodle bake, chicken casserole, comfort food, baked chicken recipe, easy family dinner