This Cheesy Chicken Noodle Bake is a cozy, one-dish meal that combines tender chicken, egg noodles, and veggies in a creamy, cheesy sauce. Topped with melted cheddar and mozzarella, this bake is the perfect comfort food that brings everyone back to the table for seconds. It’s quick to prep and easy to customize with your favorite veggies, making it a wonderful weeknight dinner option!
Why You’ll Love Chicken Noodle Bake
- Family-Friendly: A creamy, cheesy pasta bake is a crowd-pleaser for all ages, making it perfect for family dinners.
- Quick and Easy: With just 15 minutes of prep time, this dish is convenient for busy evenings.
- Versatile: Add your favorite vegetables, swap out the cheeses, or adjust the spices to suit your family’s preferences.
- Great for Leftovers: The bake reheats well, making it ideal for meal prepping or enjoying over a couple of days.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 8 oz egg noodles, cooked according to package instructions
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup peas and carrots, mixed (frozen or fresh)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1/2 teaspoon paprika (optional)
- 2 tablespoons unsalted butter
Step-by-Step Directions For Chicken Noodle Bake
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- Combine the Main Ingredients: In a large mixing bowl, combine the cooked chicken, cooked egg noodles, peas and carrots, and half of the shredded cheddar and mozzarella cheese.
- Prepare the Sauce: In a separate bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth. Stir in the minced garlic, diced onion, and paprika, if using. Season with salt and pepper to taste.
- Mix with Noodles and Chicken: Pour the soup mixture over the chicken and noodle mixture, stirring until everything is evenly coated.
- Transfer to Baking Dish: Spread the mixture evenly into the prepared baking dish.
- Top with Cheese and Butter: Sprinkle the remaining cheddar and mozzarella cheese over the top of the dish. Dot the top with small pieces of butter to add flavor and enhance browning.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and the edges are golden brown.
- Cool and Serve: Allow the bake to cool for about 5 minutes before serving.
Kitchen Equipment Needed
- Large mixing bowl
- Whisk
- 9×13-inch baking dish
- Measuring cups and spoons
- Knife and cutting board
Serving and Storage Tips
- Serving: This bake pairs wonderfully with a simple side salad or garlic bread for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or in the microwave until warmed through.
- Freezing: This dish can also be frozen. Let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months, and thaw overnight in the fridge before reheating.
Variations
- Veggie Boost: Add in broccoli, bell peppers, or spinach for extra nutrients and color.
- Protein Swap: Substitute rotisserie chicken with cooked turkey or ham for a different flavor.
- Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture for a hint of heat.
- Different Cheeses: Try swapping cheddar with Gruyère or fontina for a richer flavor.
Helpful Notes and Tips
- Cooked Chicken: This is a great way to use up leftover chicken, or you can quickly cook some chicken breasts on the stovetop before making this recipe.
- Don’t Overcook the Noodles: Cook the noodles al dente, as they will continue to cook in the oven and absorb the sauce.
- Even Cheese Layer: Spread the cheese evenly on top for the perfect bubbly, golden finish after baking.
Tips from Well-Known Chefs
- Ina Garten suggests always seasoning each layer of a dish to build maximum flavor, so don’t skimp on seasoning both the chicken and sauce.
- Gordon Ramsay recommends using fresh, quality cheeses and shredding them yourself for the best melt and flavor.
- Martha Stewart advises adding a dash of nutmeg to creamy sauces for a subtle warmth that complements the dairy flavors.
Frequently Asked Questions
- Can I make this dish gluten-free?
Yes! Substitute regular egg noodles with gluten-free pasta or noodles, and ensure that your cream of chicken soup is gluten-free. - What if I don’t have cream of chicken soup?
You can make a quick homemade version by whisking together 1 cup of chicken broth, 1/2 cup of milk, and 2 tablespoons of flour until thickened. - Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a great time-saver and adds extra flavor. - Is there a dairy-free option?
Use dairy-free milk, sour cream, and cheese alternatives, and make sure to use a dairy-free cream of chicken soup. - How do I reheat leftovers without drying them out?
Cover with foil when reheating in the oven to prevent drying. You can also add a splash of milk before reheating to restore creaminess.
This Cheesy Chicken Noodle Bake is a comforting, creamy dish that’s ideal for busy weeknights or cozy weekends at home. With tender chicken, a medley of veggies, and plenty of cheese, it’s the kind of meal that brings everyone to the table. Enjoy every creamy, cheesy bite!
Cheesy Chicken Noodle Bake with Creamy Sauce
This Cheesy Chicken Noodle Bake is a hearty and comforting meal perfect for any family dinner. With tender egg noodles, flavorful shredded chicken, and a creamy blend of cheddar and mozzarella, each bite is loaded with cheesy goodness. The added peas and carrots bring a pop of color and a subtle sweetness that complements the rich, savory flavors.
Ingredients
- 2 cups cooked chicken shredded or diced
- 8 oz egg noodles cooked according to package instructions
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1 cup peas and carrots mixed (frozen or fresh)
- 1 can 10.5 oz cream of chicken soup
- 1 cup milk
- 1/2 cup sour cream
- 1/2 cup onion finely diced
- 2 cloves garlic minced
- Salt and pepper to taste
- 1/2 teaspoon paprika optional
- 2 tablespoons unsalted butter
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick cooking spray.
- Combine the Main Ingredients: In a large mixing bowl, combine the cooked chicken, cooked egg noodles, peas and carrots, and half of the shredded cheddar and mozzarella cheese.
- Prepare the Sauce: In a separate bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth. Stir in the minced garlic, diced onion, and paprika. Season with salt and pepper to taste.
- Mix with Noodles and Chicken: Pour the soup mixture over the chicken and noodle mixture and stir until everything is well combined.
- Transfer to Baking Dish: Spread the mixture evenly in the prepared baking dish.
- Top with Cheese and Butter: Sprinkle the remaining cheddar and mozzarella cheese over the top. Dot with small pieces of butter to enhance browning and flavor.
- Bake: Place in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and the edges are golden brown.
- Cool and Serve: Let the bake cool for 5 minutes before serving.
Notes
- Cooked Chicken: This is a great way to use up leftover chicken, or you can quickly cook some chicken breasts on the stovetop before making this recipe.
- Don’t Overcook the Noodles: Cook the noodles al dente, as they will continue to cook in the oven and absorb the sauce.
- Even Cheese Layer: Spread the cheese evenly on top for the perfect bubbly, golden finish after baking.