Easy Quick Chicken Noodle Bake Dinner Recipe
This comforting casserole combines tender chicken, hearty noodles, and a creamy sauce, baked to golden perfection. It's a one-dish meal offering a satisfying blend of flavors and textures, perfect for a weeknight supper. The dish delivers a balanced profile of savory and rich elements, appealing to a wide range of palates.
Equipment
- 9x13-inch baking dish
- Large Mixing Bowl
- Large pot for cooking noodles
- Colander for draining noodles
- Measuring cups and spoons
- Oven
- Stirring spoon or spatula
Ingredients
- 4 cups cooked chicken, shredded or diced
- 1 pound egg noodles
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup bread crumbs (optional, for topping)
Instructions
- Step 1: Preheat Oven and Prepare Noodles: Preheat the oven to 350F (175C). Cook the egg noodles according to package directions until al dente. Drain well.
- Step 2: Combine Ingredients: In a large bowl, combine the cooked chicken, drained noodles, cream of chicken soup, sour cream, milk, cheddar cheese, melted butter, salt, and pepper. Mix thoroughly until all ingredients are evenly distributed.
- Step 3: Transfer to Baking Dish: Pour the mixture into a lightly greased 9x13 inch baking dish. Spread evenly.
- Step 4: Add Topping (Optional): If desired, sprinkle bread crumbs evenly over the top of the casserole.
- Step 5: Bake: Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the topping is golden brown (if using).
- Step 6: Cool Slightly and Serve: Let the casserole cool for a few minutes before serving. This allows the sauce to thicken slightly. Optional Tips and Substitutions: For a richer flavor, substitute heavy cream for milk. Add frozen peas or mixed vegetables for added nutrition. Use rotisserie chicken to save time on cooking chicken.
Notes
Variations
The “Quick chicken and noodle bake for dinner” recipe offers numerous opportunities for customization:
- Ingredient Swaps: Consider substituting cream of mushroom soup or cream of celery soup for cream of chicken soup. Rotisserie chicken provides a convenient alternative to cooking chicken separately. Different types of pasta, such as penne or rotini, can be used in place of egg noodles. Various cheeses can be experimented with.
- Regional Twists: Southwestern flavors may be introduced by adding diced green chilies, corn, and a sprinkle of chili powder. An Italian-inspired version could incorporate diced tomatoes, basil, and mozzarella cheese. A French-inspired version can have Gruyere cheese and Dijon mustard for a richer taste.
- Dietary Adjustments: For a gluten-free version, use gluten-free noodles and ensure the cream soup is gluten-free. A dairy-free adaptation can be achieved by using plant-based milk, sour cream alternatives, and dairy-free cheese. To reduce sodium content, use low-sodium soup and avoid adding extra salt.
Serving Suggestions
“Quick chicken and noodle bake for dinner” is best served warm directly from the oven. It pairs well with a simple green salad or steamed vegetables such as broccoli or green beans. For a more substantial meal, consider serving it with a side of crusty bread or garlic bread. The dish is suitable for weeknight dinners, potlucks, or casual gatherings. Leftovers can be reheated for lunch or future dinners.
Storage Tips
To preserve freshness, “Quick chicken and noodle bake for dinner” should be stored properly. Leftovers should be cooled completely before being transferred to an airtight container. The casserole can be stored in the refrigerator for up to 3-4 days. For longer storage, the baked casserole can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheat in the oven at 350F (175C) until heated through, or microwave individual portions.
Frequently Asked Questions
- Question 1: Can this recipe be made ahead of time?
Answer: Yes, the casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold. - Question 2: Can I use frozen vegetables in this recipe?
Answer: Yes, frozen vegetables such as peas, carrots, or mixed vegetables can be added directly to the casserole mixture before baking. There is no need to thaw them. - Question 3: How can I prevent the noodles from becoming mushy?
Answer: Be sure to cook the noodles only until al dente, as they will continue to cook in the oven. Avoid overcooking them during the boiling process. - Question 4: Is it possible to make a vegetarian version of this casserole?
Answer: Yes, substitute the chicken with sauted mushrooms, tofu, or other vegetarian protein sources. Use vegetable broth instead of chicken broth if desired.