One-Pot Creamy Chicken Noodle Bake: Easy Recipe!
This comforting casserole features tender chicken enveloped in a rich, creamy sauce, interspersed with soft noodles, all cooked together in a single pot for effortless cleanup. It's a hearty and satisfying meal, perfect for weeknight dinners or cozy gatherings.
Equipment
- Large oven-safe pot or Dutch oven (at least 6-quart capacity)
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Wooden Spoon or Spatula
- Oven mitts
Ingredients
- 1 tablespoon olive oil
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (12 ounce) package egg noodles
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup milk
- 1 cup frozen mixed vegetables (optional)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Step 1: Saut Chicken and Aromatics: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from the pot and set aside. Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Step 2: Combine Ingredients: Pour chicken broth into the pot, scraping up any browned bits from the bottom. Bring to a simmer. Add egg noodles, cooked chicken, condensed cream of chicken soup, milk, frozen mixed vegetables (if using), dried thyme, and black pepper. Stir well to combine.
- Step 3: Bake: Cover the pot and transfer to a preheated oven at 375F (190C). Bake for 20 minutes, or until noodles are tender and the sauce has thickened slightly.
- Step 4: Add Cheese and Finish Baking: Remove the pot from the oven and stir in half of the shredded cheddar cheese. Sprinkle the remaining cheese over the top of the bake. Return to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
- Step 5: Rest and Serve: Remove from oven and let stand for 5-10 minutes before serving. This allows the sauce to thicken further. Optional tips: For a richer flavor, substitute heavy cream for milk. Different cheeses can be used depending on preference, such as mozzarella or Gruyre. Fresh herbs like parsley or chives can be added as a garnish before serving.
Notes
Variations
The versatility of this one-pot dish lends itself to numerous adaptations, catering to diverse palates and dietary needs.
- Ingredient Swaps: Turkey or ham can be substituted for chicken, offering alternative protein sources. Various pasta shapes can replace egg noodles, such as rotini or penne. Different vegetables like broccoli, bell peppers, or spinach can be added or substituted for the frozen mixed vegetables. Consider incorporating mushrooms for an earthy flavor.
- Regional Twists: An Italian-inspired version can be created by using Italian sausage instead of chicken, adding sun-dried tomatoes, and incorporating mozzarella and Parmesan cheese. For a Southwestern flair, consider adding black beans, corn, diced tomatoes, and a pinch of chili powder.
- Dietary Adjustments: To make the dish gluten-free, use gluten-free noodles and ensure all other ingredients are gluten-free. A dairy-free version can be created by using plant-based milk and cheese alternatives, along with a dairy-free cream of chicken soup substitute. For a lower-sodium option, use low-sodium chicken broth and reduce or eliminate added salt.
Serving Suggestions
The Creamy Chicken and Noodle Bake is a satisfying dish that can be served in various ways. It is excellent as a main course for a family dinner or a potluck gathering. For a more complete meal, pair it with a simple side salad or steamed green vegetables. Crusty bread or garlic bread can also be served alongside to soak up the creamy sauce. This dish is particularly comforting during cooler months and can be served any day of the week.
Storage Tips
Proper storage ensures the quality and safety of the leftovers. Allow the Creamy Chicken and Noodle Bake to cool completely before transferring it to an airtight container. Refrigerate promptly. The dish can be stored in the refrigerator for up to 3-4 days. For longer storage, the bake can be frozen in a freezer-safe container for up to 2-3 months. Thaw completely in the refrigerator before reheating. Reheat in the oven at 350F (175C) until heated through, or in the microwave, stirring occasionally.
Frequently Asked Questions
- Question 1: Can I make this ahead of time?
Yes, the dish can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking directly from the refrigerator. - Question 2: Can I use rotisserie chicken to save time?
Absolutely. Shredded rotisserie chicken is a convenient and flavorful shortcut. Add it to the pot along with the other ingredients in Step 2. - Question 3: The sauce is too thick. What should I do?
Add a little extra chicken broth or milk to thin the sauce to the desired consistency before baking. - Question 4: Can I add fresh herbs?
Yes, fresh herbs like parsley, thyme, or chives can be added during the last few minutes of cooking or as a garnish after baking. - Question 5: Can I use frozen noodles?
It is not recommended to use frozen noodles, as they may release too much water during cooking and affect the consistency of the sauce. It’s best to use dried egg noodles for this recipe.