This oven-baked chicken broth noodle casserole is my streamlined, four-ingredient nod to simple Amish-style comfort food. Everything happens in one pan: you scatter dry egg noodles into a casserole dish, then pour over canned chicken broth and just three pantry staples, and let the oven do the rest. The result is a cozy, brothy tangle of noodles that tastes like it simmered all afternoon, but it’s weeknight-easy and uses ingredients you can keep on hand.
Serve these brothy noodles in shallow bowls with a spoon and fork, alongside a crisp green salad or simple steamed vegetables like green beans or broccoli. They’re especially good with roasted or rotisserie chicken on the side if you want to add protein. A slice of crusty bread or warm dinner roll helps soak up the savory broth. If you enjoy a little brightness, finish each bowl with a squeeze of lemon and a sprinkle of fresh parsley or chives.
Oven-Baked Amish Chicken Broth Noodles
Servings: 4
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish with butter or cooking spray to help prevent the noodles from sticking.
Spread the uncooked egg noodles evenly in the bottom of the casserole dish, making sure they’re in a fairly even layer so they cook uniformly in the broth.
Dot the butter pieces evenly over the dry noodles so they melt and baste the noodles as the dish bakes.
In a large measuring cup or bowl, combine the canned chicken broth, kosher salt, and black pepper. Stir briefly to dissolve the salt and distribute the pepper.
Slowly pour the seasoned chicken broth mixture over the egg noodles and butter in the casserole dish, making sure to wet all the noodles. It’s fine if a few noodle tips poke above the liquid; they’ll soften as they bake.
Cover the casserole dish tightly with aluminum foil to trap steam, which helps the noodles cook through and absorb the broth without drying out.
Bake, covered, for 35 to 40 minutes, until the noodles are tender and most of the broth is absorbed. Carefully remove the foil—watch out for hot steam when lifting a corner first.
Stir the noodles gently to redistribute any remaining broth and melted butter. Taste and adjust seasoning with a bit more salt or pepper if needed.
Let the dish rest for 5 minutes before serving to allow the noodles to finish absorbing the broth.
Variations & Tips
For a richer flavor, use half chicken broth and half canned chicken stock, or swap in a portion of bone broth.
If you prefer creamier noodles, stir in 1/4 to 1/2 cup of heavy cream or evaporated milk during the final 5 to 10 minutes of baking, then return the dish to the oven (uncovered) until slightly thickened.
To add protein without much extra effort, scatter 1 to 2 cups of shredded rotisserie chicken over the noodles before pouring on the broth. For a vegetable boost, fold in 1 to 1 1/2 cups of frozen peas or mixed vegetables after about 25 minutes of baking, then re-cover and finish baking until tender.
Seasoning-wise, a teaspoon of dried thyme, parsley, or poultry seasoning stirred into the broth gives a more traditional Amish-style flavor. If using regular (not low-sodium) broth, reduce the added salt and season at the end to avoid over-salting.
Food safety tips: Always use commercially canned chicken broth that is within its best-by date and has an intact, non-bulging can. Open the can with clean hands and utensils, and discard any broth that smells off or appears cloudy or fizzy.
Handle the hot casserole dish with oven mitts, and let it cool slightly before serving to avoid burns from steam and bubbling broth. Refrigerate leftovers within 2 hours in a shallow container and reheat thoroughly until steaming hot before eating.