Chicken Noodle Soup Bake
Transform comfort food into an irresistibly creamy and hearty dish with this Chicken Noodle Soup Bake. Combining all the cozy flavors of classic chicken noodle soup into an oven-baked casserole, this recipe features tender egg noodles, juicy shredded chicken, and a medley of colorful vegetables bathed in a rich, velvety blend of chicken broth, cream of chicken soup, and heavy cream. Topped with gooey melted cheddar cheese and golden, buttery breadcrumbs, this casserole delivers the ultimate blend of crunch and creaminess in every bite. Perfect for a weeknight family meal, it’s quick to prepare—ready in just under an hour—and serves up budget-friendly comfort for six. Whether you're craving a twist on tradition or looking for an easy baked dinner, this Chicken Noodle Soup Bake is guaranteed to warm your soul.
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Recipe Information
Ingredients
- 12 ounces Egg noodles
- 3 cups Cooked chicken (shredded or diced)
- 2 cups Chicken broth
- 1 cup Heavy cream
- 10.5 ounces Cream of chicken soup
- 2 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried parsley
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Shredded cheddar cheese
- 0.5 cup Breadcrumbs
- 2 tablespoons Butter (melted)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Cook the egg noodles according to the package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine the cooked chicken, chicken broth, heavy cream, cream of chicken soup, frozen mixed vegetables, garlic powder, onion powder, dried parsley, salt, and black pepper. Mix until well combined.
Add the cooked egg noodles to the chicken mixture and gently toss until coated evenly.
Transfer the mixture to the prepared casserole dish and spread it out into an even layer.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
In a small bowl, mix the breadcrumbs with the melted butter until evenly coated, and then sprinkle the breadcrumb mixture over the cheese layer.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
Remove the casserole from the oven and let it rest for about 5 minutes before serving.
Serve warm and enjoy your creamy, hearty Chicken Noodle Soup Bake!
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 7.2 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 375 mg | 29% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
