Easy Chicken Noodle Bake Recipes
This creamy, comforting chicken noodle bake comes together fast with pantry staples, tender egg noodles, and plenty of melty cheddar. Perfect for busy weeknights and guaranteed family-approved.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 12 ounce wide egg noodles uncooked
- 3 cup cooked chicken shredded or diced
- 2 can condensed cream of chicken soup 10.5 ounce cans
- 0.75 cup sour cream
- 0.5 cup milk whole or 2 percent
- 2 cup frozen mixed vegetables thawed and drained
- 2 cup sharp cheddar cheese shredded, divided
- 1 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 1 teaspoon dried parsley
- 0.75 teaspoon kosher salt to taste
- 0.5 teaspoon black pepper freshly ground
- 2 tablespoon unsalted butter melted
- 0.75 cup panko breadcrumbs
- 0.25 teaspoon paprika optional, for color
- 0.25 cup fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease a 9x13 inch baking dish with nonstick spray or butter.
- Boil the egg noodles in salted water until just shy of al dente (about 2 minutes less than package directions). Drain well.
- In a large bowl, whisk together the condensed soup, sour cream, and milk until smooth.
- Stir in onion powder, garlic powder, dried parsley, salt, and black pepper. Fold in the chicken, mixed vegetables, and 1.5 cups of the cheddar.
- Add the drained noodles and gently toss to coat. Transfer the mixture to the prepared baking dish and spread evenly. Top with the remaining 0.5 cup cheddar.
- Combine melted butter with panko, then sprinkle over the casserole. Dust with paprika if using.
- Bake for 25 to 30 minutes until bubbly and the topping is golden. Let rest 5 minutes.
- Garnish with chopped fresh parsley and serve warm.
Notes
For a shortcut, use rotisserie chicken. Swap cheddar for mozzarella or Monterey Jack if preferred. Leftovers reheat well; add a splash of milk if needed.