Dinner

Chicken Cheddar Noodle Bake

Name: Chicken Cheddar Noodle Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked egg noodles; 2 cups shredded cooked chicken; 1 cup shredded cheddar cheese; 1 can cream of chicken soup; 1 cup milk; 1/2 cup frozen peas; 1/2 teaspoon garlic powder; Salt and pepper to taste; 1/2 teaspoon paprika (optional)

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This Chicken Cheddar Noodle Bake is a warm, cheesy family favorite. It blends tender egg noodles, shredded chicken, creamy soup, and melty cheddar into a simple, comforting casserole. The top browns and bubbles in the oven, giving a golden, cheesy crust. The dish smells savory and homey, and the noodles stay soft while the peas add a pop of color and a mild sweetness. If you enjoy easy baked meals, you might also like the baked chicken ricotta meatballs recipe for another weeknight option: baked chicken ricotta meatballs.

Recipe Information

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 450 kcal
Protein: 36 g
Carbohydrates: 30 g
Fat: 18 g
Fiber: 2 g
Sugar: 5 g
Sodium: 500 mg

Why Make This Chicken Cheddar Noodle Bake

This recipe is quick, satisfying, and family-friendly. It uses simple pantry and fridge staples. You get creamy comfort with minimal hands-on time. The texture balances soft noodles, tender chicken, and gooey cheese. It smells rich and savory while baking. The dish reheats well and works for busy weeknights or casual gatherings.

How to Make Chicken Cheddar Noodle Bake

You’ll cook a few parts, mix them, and bake until golden and bubbly. The method is forgiving. Use leftover cooked chicken or rotisserie chicken to save time. Stir gently so noodles don’t break. Bake until cheese melts and edges bubble for a rich, appealing finish.

Ingredients:

2 cups cooked egg noodles
2 cups shredded cooked chicken
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 cup milk
1/2 cup frozen peas
1/2 teaspoon garlic powder
Salt and pepper to taste
1/2 teaspoon paprika (optional)

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C). Grease a medium baking dish with butter or nonstick spray. Thaw the frozen peas or rinse briefly under warm water. Shred the cooked chicken into bite-sized pieces if needed.

Step 2: Mixing

In a large mixing bowl, combine the cooked egg noodles, shredded chicken, cream of chicken soup, and milk. Stir in the frozen peas, garlic powder, salt, pepper, and half of the cheddar cheese. Mix well until everything is evenly coated and the sauce looks smooth.

Step 3: Baking

Transfer the mixture into the greased baking dish and spread it evenly. Sprinkle the remaining cheddar cheese on top. Add the paprika over the cheese if you like a little color and mild smokiness. Place the dish in the preheated oven and bake for 25–30 minutes, or until the cheese is melted, bubbly, and lightly golden.

Step 4: Finishing

Remove the casserole from the oven and let it sit for 5 minutes to set. This helps the sauce thicken and makes it easier to serve. Garnish with a sprinkle of fresh parsley or extra pepper if desired, then scoop and serve warm.

How to Serve Chicken Cheddar Noodle Bake

Serve this bake hot straight from the dish. It pairs well with a crisp green salad or steamed vegetables to balance the richness. For a cozy meal, add warm dinner rolls or garlic bread. For a lighter plate, place a scoop on a bed of mixed greens or serve with roasted broccoli.

How to Store Chicken Cheddar Noodle Bake

Refrigerator: Cool to room temperature, cover tightly, and store for up to 3–4 days. Reheat in the oven at 350°F until warmed through or microwave single portions.
Freezer: Place cooled portions in airtight containers or foil pans. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Reheat covered in a 350°F oven until hot, about 20–30 minutes, then uncover to refresh the top.
Tip: To avoid dry reheated pasta, stir in a splash of milk before reheating.

Expert Tips for Perfect Chicken Cheddar Noodle Bake

Use cooked, cooled noodles. Slightly undercook noodles by 1 minute if you’ll bake them, so they don’t turn mushy.
Choose a good melting cheddar for the best texture. A sharp cheddar gives more flavor.
If your chicken is dry, add a little extra milk or a spoon of sour cream for moisture.
Season as you go. Taste the mix before baking and adjust salt and pepper.
For a golden top, broil the last 1–2 minutes—watch closely to avoid burning.
Add a crunchy topping: mix panko with a little melted butter and sprinkle on top before baking.

Delicious Variations

Veggie-loaded: Add sautéed mushrooms, bell peppers, or spinach for extra color and nutrition.
Creamy herb: Stir in 2 tablespoons of sour cream and 1 teaspoon dried thyme for more depth.
Bacon-cheddar: Mix in crumbled cooked bacon and use smoked cheddar for a smoky twist.
Spicy kick: Add a diced jalapeño or 1/2 teaspoon cayenne for heat.
Lighter version: Use low-fat milk and reduced-fat cheddar, and swap some noodles for cooked cauliflower florets.

Frequently Asked Questions

Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works great. It saves time and adds flavor. Remove skin and shred the meat before mixing.

Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if cold from the fridge.

Q: What if I don’t have cream of chicken soup?
A: Make a quick white sauce: melt 2 tablespoons butter, stir in 2 tablespoons flour, cook 1 minute, whisk in 1 cup milk until thick, season with salt and pepper. Stir in a little chicken broth or grated cheese to taste.

Q: Can I use different noodles?
A: Yes. Use egg noodles, wide pasta, or even fusilli. Adjust texture—smaller shapes may need slightly less sauce.

Q: How do I keep the casserole from becoming watery?
A: Don’t over-add milk. Let the casserole rest for 5–10 minutes after baking to let the sauce thicken. Slightly undercook noodles before baking if they tend to absorb too much liquid.

Q: Is this dish freezer-friendly?
A: Yes. Cool completely, then freeze in airtight containers for up to 2 months. Thaw in the fridge before reheating for even warming.

Q: Can I add crunchy topping?
A: Absolutely. Mix 1/2 cup panko with 1 tablespoon melted butter and sprinkle on top. It adds great texture.

Conclusion

This Chicken Cheddar Noodle Bake is comfort food made simple — creamy, cheesy, and reliably satisfying. It’s a great way to use leftover chicken and feed a family with little fuss. If you want another cheesy, crowd-pleasing noodle bake to try later, check out this Cheesy Chicken Noodle Casserole for more inspiration: Cheesy Chicken Noodle Casserole.