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Cream of Chicken Noodle Bake

A simple and delicious casserole made with just five ingredients, perfect for busy weeknights or family gatherings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces uncooked egg noodles
  • 2 cups cooked shredded chicken Leftover rotisserie chicken works well.
  • 1 can condensed cream of chicken soup (about 10.5 ounces)
  • 2 cups chicken broth
  • 1 cup milk

Method
 

Preparation
  1. Preheat the oven to 350°F and lightly grease a 9x13-inch clear glass baking dish.
  2. Spread the uncooked egg noodles evenly in the prepared baking dish, and then scatter the shredded chicken over the top.
  3. In a medium bowl, whisk together the cream of chicken soup, chicken broth, and milk until mostly smooth.
Baking
  1. Pour the soup mixture evenly over the noodles and chicken, ensuring most noodles are covered.
  2. Cover the dish tightly with foil and bake for 40 minutes.
  3. 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.
  4. Let the casserole rest for 5 to 10 minutes before serving to allow the sauce to thicken.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven or microwave until warmed through.