Name: Creamy Chicken Noodle Bake: Comfort Food at Its Best
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or diced; 8 oz egg noodles, cooked per package instructions; 1 cup cheddar cheese, shredded; 1 cup mozzarella cheese, shredded; 1 cup peas and carrots (fresh or frozen); 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; 2 tbsp unsalted butter; 1/2 tsp paprika (optional); Salt and pepper, to taste

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This creamy chicken noodle bake is everything I love about classic comfort food. It’s packed with soft egg noodles, tender chunks of chicken, a luscious cream sauce, and a golden, cheesy topping that gets perfectly bubbly in the oven. Whether I’m feeding the family or making a cozy meal just for myself, this dish always hits the spot.

Creamy Chicken Noodle Bake: Comfort Food at Its Best

Why You’ll Love This Recipe

I love how satisfying this dish is—it’s warm, filling, and full of rich flavor. I usually make it when I’ve got leftover chicken, which saves time and makes it even easier. The creamy base of milk, sour cream, and cream of chicken soup wraps every ingredient in comforting goodness, and the melted cheese on top gives it the perfect finish. Plus, it’s great for weeknights, potlucks, or even meal prep.

Deliciously creamy with just the right texture
Easy to prepare with simple ingredients
Great for leftovers or feeding a crowd
Adaptable with extra veggies or cheese varieties
Freezer-friendly for make-ahead meals

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken, shredded or diced
8 oz egg noodles, cooked per package instructions
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup peas and carrots, mixed (can be fresh or frozen)
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

Directions

Cook the noodles: I start by cooking the egg noodles according to the package instructions, then draining and setting them aside.
Prepare the aromatics: I melt the butter in a sauté pan over medium heat and cook the diced onion and garlic until they’re soft and fragrant—usually around 3–4 minutes.
Make the sauce: In a large bowl, I mix the cream of chicken soup, milk, and sour cream. Then I stir in the cooked onions and garlic, seasoning with salt, pepper, and a bit of paprika for flavor.
Combine everything: I add the chicken, cooked noodles, and the peas and carrots into the creamy base, stirring until everything is evenly coated.
Layer the casserole: In a greased 9×13 baking dish, I spoon in half of the noodle mixture, then sprinkle on half of the cheese. I repeat the layers with the rest of the mixture and cheese.
Bake: I preheat the oven to 350°F (175°C), cover the dish with foil, and bake it for 20 minutes. Then I remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden on top.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Add more veggies: I sometimes mix in mushrooms, bell peppers, or chopped spinach for extra color and nutrition.
Switch up the cheese: Instead of cheddar and mozzarella, I’ve used Monterey Jack, gouda, or even a sprinkle of Parmesan for a deeper flavor.
Make it spicy: A pinch of cayenne pepper or red pepper flakes adds a nice kick.
Use different pasta: When I don’t have egg noodles, I go with rotini or penne.

Storage/Reheating

In the fridge: I keep leftovers in an airtight container for up to 3 days.
In the freezer: This bake freezes beautifully. I wrap it tightly and freeze for up to 2 months. When I’m ready to eat it, I thaw it overnight in the fridge.
Reheating: I reheat in the oven at 350°F for 15–20 minutes or microwave it in 1–2 minute intervals, stirring in between for even heating.

FAQs

Can I make this casserole ahead of time?

Yes, I often assemble it the day before and store it in the fridge. When I’m ready to serve, I pop it in the oven and bake as directed.

What other types of cheese can I use?

I’ve tried different combinations—like Monterey Jack or Parmesan—and they all work well. I just stick with cheeses that melt easily.

Can I use a different type of noodle?

Definitely. I’ve made this with penne, rotini, and even macaroni when that’s all I had on hand. Just make sure the pasta is cooked al dente before mixing it in.

Is there a lighter version of this recipe?

For a lighter twist, I use reduced-fat cheese, low-sodium soup, and Greek yogurt instead of sour cream. It’s still creamy and delicious.

What should I serve with it?

I like pairing this with a simple green salad, steamed broccoli, or a piece of crusty bread to soak up the sauce.

Conclusion

This creamy chicken noodle bake is a go-to comfort dish I always come back to. It’s easy, flexible, and totally satisfying—everything I want in a hearty, home-cooked meal. Whether I’m feeding the family or storing leftovers for later, this bake never disappoints. Give it a try, and enjoy every creamy, cheesy bite!