Baked Chicken And Noodles
A comforting baked chicken and noodles casserole with creamy soup and crispy bread crumbs, perfect for a hearty family dinner or casual gathering.
Ingredients
Instructions
- Combine the cream of chicken soup and milk until blended.
- Add the diced cooked chicken and cooked noodles to the mixture.
- Pour the mixture into a greased 1-quart dish.
- Sprinkle buttered bread crumbs over the top.
- Bake at 350°F for 30 minutes or until heated through.
Tips & Substitutions
For a creamier texture, consider adding sour cream or Greek yogurt to the soup and milk mixture. You can substitute the cooked chicken with shredded rotisserie chicken for convenience. If you prefer a crunchy topping, mix the bread crumbs with parmesan cheese or herbs before sprinkling. This dish is versatile and can easily be adapted to include vegetables like peas or broccoli to enhance nutrition.
Serving Suggestions
This baked chicken and noodles dish pairs beautifully with a side of steamed vegetables or a fresh garden salad for a complete meal. Consider serving with warm garlic bread or dinner rolls to soak up the creamy sauce. For a heartier option, try it alongside mashed potatoes or a light soup. It's a comforting choice for family dinners or as a make-ahead meal.
Storage & Reheating
Store any leftover baked chicken and noodles in an airtight container in the refrigerator for up to three days. To reheat, place in a microwave-safe dish and heat in short bursts, stirring occasionally, until warmed through. Alternatively, you can reheat in the oven at 350°F for about 20 minutes or until heated thoroughly.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Chicken And Noodles contains roughly 458 calories, with 9g protein, 77g carbohydrates, and 13g fat. It is an excellent source of iron (30% of the Daily Value) and calcium (21% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1051mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken instead of cooked chicken in this recipe?
Yes, you can use frozen chicken, but it needs to be cooked first. Boil or bake the chicken until fully cooked, then dice it before adding to the recipe. This step ensures the chicken is safe to eat and fully incorporated into the dish.
What type of noodles work best for this recipe?
Egg noodles are traditionally used for their texture and ability to hold the creamy sauce well. However, you can substitute with any short pasta like rotini or penne if preferred. Just ensure they are cooked al dente before adding them to the mixture.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, just add a few extra minutes to the baking time to ensure it heats through completely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).