Pour canned cream of chicken with herbs soup and these 3 ingredients over uncooked egg noodles into a baking dish for a satisfying dinner your family will request on repeat

This oven baked 5-ingredient Amish herb noodle bake is exactly the kind of cozy, no-fuss dinner I lean on after a long workday. It’s inspired by those simple Amish-style casseroles that rely on pantry staples and gentle oven time instead of a lot of hands-on cooking. You literally pour canned cream of chicken with herbs soup and three more ingredients over uncooked egg noodles in a baking dish, slide it into the oven, and let the magic happen. It’s creamy, herby, and super comforting—the kind of meal my family happily eats on repeat, and I love that it takes just a few minutes of actual effort.

Serve this herb noodle bake straight from the oven with a simple green side to balance the richness—think a tossed salad with vinaigrette or steamed green beans. Warm dinner rolls or buttered toast soldiers are perfect for scooping up the extra sauce. If you want to stretch the meal a bit, add a side of roasted carrots or a quick cucumber salad. For a cozy Midwest-style plate, pair it with applesauce or a small dish of cottage cheese on the side.

Servings: 4-6

8 oz uncooked wide egg noodles (about 4 cups dry)

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of butter.

Spread the uncooked wide egg noodles evenly in the bottom of the prepared baking dish. Try to keep them in an even layer so they cook through evenly in the oven.

In a medium mixing bowl, whisk together the cream of chicken with herbs soup and the chicken broth until smooth and well combined. This thins the soup just enough so it can soak into the noodles as they bake.

Whisk the sour cream into the soup mixture until fully blended and creamy. The mixture should be pourable but still nice and velvety.

Pour the soup and sour cream mixture evenly over the uncooked egg noodles in the baking dish, making sure to cover as many noodles as possible. Use the back of a spoon to gently press the noodles down so they’re mostly submerged in the liquid.

Sprinkle the shredded cheddar cheese evenly over the top of the casserole. This will melt into a bubbly, golden layer as it bakes.

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 35 minutes, allowing the noodles to soften and absorb the creamy herb sauce.

Carefully remove the foil and continue baking, uncovered, for an additional 10–15 minutes, or until the cheese is melted and lightly golden and the noodles are tender when tested with a fork.

Let the noodle bake rest for 5–10 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop neat portions. Serve warm and enjoy the creamy, herby noodles straight from the baking dish.

For extra protein, stir 1–2 cups of cooked, shredded rotisserie chicken or diced ham into the soup mixture before pouring it over the noodles. If you want to sneak in some veggies, fold in 1–2 cups of frozen peas and carrots or mixed vegetables (no need to thaw) before baking. To add a little crunch, top the cheese layer with 1/2 cup crushed butter crackers or seasoned breadcrumbs before the final 10–15 minutes of baking. For more herby flavor, sprinkle 1/2 teaspoon dried parsley or thyme into the soup mixture. If you prefer a lighter version, use light sour cream and reduced-fat cheese, and swap in low-fat condensed soup. For meal prep, assemble the casserole up to the point of baking, cover tightly, and refrigerate up to 24 hours; when ready to bake, add 5–10 extra minutes to the covered baking time to account for the chilled dish.