Oven Baked 5-Ingredient Cream of Chicken Noodle Bake is a simple and delicious dish that brings comfort to the dinner table. With just five ingredients, this hearty casserole is perfect for busy weeknights or family gatherings. It’s a lovely blend of flavors, offering creamy noodles and tender chicken that will please everyone.
Why Make This Recipe
This recipe is a great choice for several reasons. First, it requires minimal ingredients, making it easy to prepare without a long grocery list. Second, it’s quick to assemble and bakes in under an hour. Finally, it’s a crowd-pleaser that’s both filling and satisfying. You can serve it alone or with a side salad for a complete meal.
How to Make Oven Baked 5-Ingredient Cream of Chicken Noodle Bake
Making this creamy chicken noodle bake is as easy as counting to five! With a few simple steps, you can create a comforting meal that tastes like it took hours to prepare.
Ingredients:
- 12 ounces uncooked egg noodles
- 2 cups cooked shredded chicken
- 1 can condensed cream of chicken soup, about 10.5 ounces
- 2 cups chicken broth
- 1 cup milk
Directions:
- Preheat the oven to 350°F and lightly grease a 9×13-inch clear glass baking dish.
- Spread the uncooked egg noodles evenly in the prepared baking dish, then scatter the shredded chicken over the top.
- In a medium bowl, whisk together the cream of chicken soup, chicken broth, and milk until mostly smooth.
- Pour the soup mixture evenly over the noodles and chicken, making sure most of the noodles are covered with liquid.
- Cover the dish tightly with foil and bake for 40 minutes. Remove the foil, stir gently, then return the dish to the oven and bake uncovered for 10 to 15 minutes more, until the noodles are tender and the casserole is hot and bubbly.
- Let the casserole rest for 5 to 10 minutes before serving so the sauce can thicken slightly.
How to Serve Oven Baked 5-Ingredient Cream of Chicken Noodle Bake
You can serve this creamy casserole right from the dish. Simply scoop out portions and enjoy it warm. Pair it with a fresh salad or some crusty bread for a tasty and complete meal.
How to Store Oven Baked 5-Ingredient Cream of Chicken Noodle Bake
If you have leftovers, store them in an airtight container in the refrigerator. It will keep well for 3 to 4 days. To reheat, place the casserole in the oven or microwave until warmed through.
Tips to Make Oven Baked 5-Ingredient Cream of Chicken Noodle Bake
- Cooked Chicken: Use leftover rotisserie chicken or any cooked chicken you have on hand to save time.
- Noodle Variations: You can substitute egg noodles with another type of pasta if you prefer.
- Extra Flavor: Add spices, such as garlic powder or pepper, to enhance the flavor of the dish.
Variation
For a twist, try adding frozen vegetables like peas or carrots to the casserole before baking. This adds color and nutrition to your meal.
FAQs
1. Can I use fresh chicken instead of cooked?
Yes, but if you do, be sure to cook the chicken first before adding it to the casserole.
2. Can I freeze the casserole?
Absolutely! This dish freezes well. Just make sure to cover it tightly. Thaw it in the fridge overnight before reheating.
3. What can I serve with this casserole?
Pair it with a side salad, steamed vegetables, or some bread for a complete meal.
Cream of Chicken Noodle Bake
Ingredients
Method
- Preheat the oven to 350°F and lightly grease a 9x13-inch clear glass baking dish.
- Spread the uncooked egg noodles evenly in the prepared baking dish, and then scatter the shredded chicken over the top.
- In a medium bowl, whisk together the cream of chicken soup, chicken broth, and milk until mostly smooth.
- Pour the soup mixture evenly over the noodles and chicken, ensuring most noodles are covered.
- Cover the dish tightly with foil and bake for 40 minutes.
- Remove the foil, stir gently, and return to the oven, baking uncovered for an additional 10 to 15 minutes until the noodles are tender and the casserole is hot and bubbly.
- Let the casserole rest for 5 to 10 minutes before serving to allow the sauce to thicken.
