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Chicken Noodle Bake




2 cups cooked chicken, shredded or diced

8 oz egg noodles, cooked according to package instructions

1 cup cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1 cup peas and carrots, mixed (can be frozen or fresh)

1 can (10.5 oz) cream of chicken soup

1 cup milk

1/2 cup sour cream

1/2 cup onion, finely diced

2 cloves garlic, minced

Salt and pepper to taste

1/2 teaspoon paprika (optional)

2 tablespoons unsalted butter


  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or non-stick cooking spray.
  2. In a large mixing bowl, combine the cooked chicken, cooked egg noodles, peas and carrots, and half of the shredded cheddar and mozzarella cheese.
  3. In a separate bowl, whisk together the cream of chicken soup, milk, and sour cream until smooth. Stir in the minced garlic, diced onion, and paprika. Season with salt and pepper to taste.
  4. Pour the soup mixture over the chicken and noodle mixture and stir until everything is well combined.
  5. Transfer the mixture to the prepared baking dish, spreading it out evenly.
  6. Sprinkle the remaining cheddar and mozzarella cheese over the top of the noodle mixture.
  7. Dot the top with small pieces of butter to help the surface brown and add flavor.
  8. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the edges start to turn a golden brown.
  9. Allow the bake to cool for 5 minutes before serving.
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