Noodle-Rice Chicken Bake
A comforting bake combining tender chicken, noodles, rice, and vegetables in a savory onion and soy broth, perfect for family dinners and hearty gatherings.
Ingredients
- 1 stick butter or margarine ⓘ
- 12 oz. package very fine egg noodles ⓘ
- 2 cups quick-cooking long grain white rice ⓘ
- 1 cup water
- 1 tablespoon soy sauce ⓘ
- 2 (14 1/2 oz.) cans chicken broth ⓘ
- 2 (10 1/2 oz.) cans French onion soup ⓘ
- 1 (8 oz.) can sliced water chestnuts, drained ⓘ
- 3 cups diced, cooked chicken ⓘ
- 16 oz. package frozen peas ⓘ
Instructions
- Preheat oven to 350°F.
- In a 5-quart Dutch oven, melt butter over medium heat.
- Add noodles and cook, stirring constantly, until noodles are crisp and light brown, about 5 minutes.
- Add rice, water, soy sauce, chicken broth, onion soup, water chestnuts, and cooked chicken.
- Mix well.
- Transfer to a baking dish if needed and bake until heated through, about 20-25 minutes.
Tips & Substitutions
For an extra layer of flavor, consider adding sautéed onions or garlic when cooking the noodles. You can substitute the frozen peas with fresh peas or other vegetables like corn or carrots for variety. To make it gluten-free, use gluten-free soy sauce and noodles. Make sure to stir the mixture well before baking to evenly distribute the ingredients.
Serving Suggestions
This Noodle-Rice Chicken Bake pairs beautifully with a fresh garden salad or steamed vegetables for a balanced meal. For added crunch, serve with crispy breadsticks or garlic bread on the side. If you're hosting a gathering, consider offering this dish alongside Buffalo Style Deep-Fried Wings or California Cheddar Chicken for a delicious spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired portion in a microwave-safe dish, cover, and microwave on medium power until heated through, about 2-3 minutes. Alternatively, you can reheat in the oven at 350°F for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Noodle-Rice Chicken Bake contains roughly 1410 calories, with 12g protein, 63g carbohydrates, and 123g fat. It is an excellent source of vitamin C (34% of the Daily Value), protein (25% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1823mg per serving (79% 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 leftover chicken for this recipe?
Absolutely! Using leftover chicken is a great way to save time and reduce waste. Just ensure it's fully cooked and diced before adding it to the mix. This recipe is perfect for utilizing any rotisserie chicken or other cooked chicken you have on hand.
Can I make this dish ahead of time?
Yes, you can prepare this dish ahead of time. Assemble all ingredients in the baking dish, cover with foil, and refrigerate for up to 24 hours. When ready to bake, increase the cooking time slightly to ensure it's heated through thoroughly.
What can I substitute for the French onion soup?
If you don't have French onion soup, a mix of beef broth and caramelized onions can be a great alternative. Alternatively, you can use cream of mushroom soup for a different flavor profile. Both options will maintain the dish's moisture and richness.
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).