Creamy Chicken Noodle Bake
Creamy Chicken Noodle Bake
Ingredients
For the Chicken and Noodles
- 1 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces wide egg noodles, cooked according to package directions
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 2 garlic, cloves, minced
- 1 can condensed cream of chicken soup, (10.5 ounces)
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Topping
- 1/4 cup panko breadcrumbs, optional
- 1/4 cup shredded Parmesan cheese, optional
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 2 min•🌡️ 375
- 2
Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until chicken is browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
⏱️ 7 min
- 3
While the chicken cooks, prepare the wide egg noodles according to package directions. Drain well and set aside.
⏱️ 10 min
- 4
In the same skillet (no need to clean), melt 2 tablespoons of unsalted butter over medium heat. Add diced yellow onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 5
Whisk in the condensed cream of chicken soup, chicken broth, and milk until smooth. Bring the mixture to a gentle simmer, then reduce heat to low. Stir in 1 cup of the shredded sharp cheddar cheese until melted and smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 5 min
- 6
Add the cooked chicken and drained egg noodles to the creamy sauce in the skillet. Stir gently to combine everything thoroughly, ensuring the chicken and noodles are well coated.
⏱️ 3 min
- 7
Pour the chicken and noodle mixture into the prepared 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the top. If desired, sprinkle with panko breadcrumbs and shredded Parmesan cheese for extra crunch and flavor.
⏱️ 3 min
- 8
Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden brown. If the top is browning too quickly, you can loosely cover it with foil.
⏱️ 25 min•🌡️ 375
- 9
Remove from oven and let stand for 5 minutes before serving to allow the sauce to set slightly. Serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken Noodle Bake
Ingredients
For the Chicken and Noodles
- 1 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces wide egg noodles, cooked according to package directions
For the Creamy Sauce
- 2 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 2 garlic, cloves, minced
- 1 can condensed cream of chicken soup, (10.5 ounces)
- 1/2 cup chicken broth
- 1/2 cup milk
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Topping
- 1/4 cup panko breadcrumbs, optional
- 1/4 cup shredded Parmesan cheese, optional
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
⏱️ 2 min•🌡️ 375 - 2
Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until chicken is browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
⏱️ 7 min - 3
While the chicken cooks, prepare the wide egg noodles according to package directions. Drain well and set aside.
⏱️ 10 min - 4
In the same skillet (no need to clean), melt 2 tablespoons of unsalted butter over medium heat. Add diced yellow onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 5
Whisk in the condensed cream of chicken soup, chicken broth, and milk until smooth. Bring the mixture to a gentle simmer, then reduce heat to low. Stir in 1 cup of the shredded sharp cheddar cheese until melted and smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
⏱️ 5 min - 6
Add the cooked chicken and drained egg noodles to the creamy sauce in the skillet. Stir gently to combine everything thoroughly, ensuring the chicken and noodles are well coated.
⏱️ 3 min - 7
Pour the chicken and noodle mixture into the prepared 9x13 inch baking dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the top. If desired, sprinkle with panko breadcrumbs and shredded Parmesan cheese for extra crunch and flavor.
⏱️ 3 min - 8
Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the cheese on top is melted and lightly golden brown. If the top is browning too quickly, you can loosely cover it with foil.
⏱️ 25 min•🌡️ 375 - 9
Remove from oven and let stand for 5 minutes before serving to allow the sauce to set slightly. Serve hot.
⏱️ 5 min