Go Back
Adapted from a recipe on KSL Studio5 with Becky Low

Chicken Noodle Bake

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 12 ounces wide egg noodles
  • 4 cups cooked chicken diced or shredded
  • 1 cup chicken broth
  • 1 3/4 c. frozen mixed vegetables thawed
  • 1 can 10.75 oz cream of chicken soup
  • 1 3/4 cup sour cream full fat
  • 1 envelope dry onion soup mix or to taste
  • 1 cup shredded cheddar cheese for inside the casserole plus 1 1/2 to 2 c. shredded cheddar on top
  • 1 cup crumbled French fried onions optional

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Spray 9x13" cooking dish with nonstick spray.
  2. Cook egg noodles according to package directions. Drain and return to pan. Add shredded, cooked chicken, chicken broth and thawed mixed vegetables to the cooked noodles. Stir together.
  3. In a separate bowl, stir together cream of chicken soup, sour cream, dry onion soup mix to taste, and 1 c. shredded cheddar. Gently fold sauce into noodle mixture and spread into prepared pan.
  4. Sprinkle 1 1/2 to 2 c. shredded cheddar cheese on top, along with French fried onions (optional). Bake 25 to 30 minutes, or until hot and bubbly in the center.