There is a special kind of comfort in a casserole that asks very little of you and still comes out of the oven tasting like supper from years gone by. This oven baked Amish creamy chicken noodles dish is the sort of practical, filling meal that fits right into a busy weeknight, using pantry staples and a humble bag of egg noodles to make something warm and dependable. It has that old-fashioned Midwestern way about it too, where a few simple ingredients are stretched into a hearty family meal with plenty of creamy goodness in every bite.
Serve this with buttered green beans, sweet corn, or a crisp lettuce salad with a tangy dressing to balance the richness. Warm dinner rolls or a slice of homemade bread are welcome at the table for soaking up the creamy sauce, and if you want a fuller spread, a side of glazed carrots or applesauce makes it feel like a Sunday dinner even on an ordinary evening.
Oven Baked 4-Ingredient Amish Creamy Chicken Noodles
Servings: 6
Ingredients
12 ounces uncooked wide egg noodles
2 cups cooked chicken, shredded or chopped
2 cans (10.5 ounces each) cream of chicken soup
3 cups chicken broth
Directions
1. Preheat your oven to 350°F and lightly grease a 9x13-inch casserole dish.
2. Spread the uncooked wide egg noodles evenly in the prepared casserole dish, then scatter the cooked chicken over the top.
3. In a bowl, whisk together the cream of chicken soup and chicken broth until smooth.
4. Pour the soup mixture evenly over the noodles and chicken, making sure the noodles are mostly covered. Gently press down any dry noodles into the liquid.
5. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil, stir gently, then bake uncovered for 10 to 15 minutes more, until the noodles are tender and the casserole is hot and bubbly.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can thicken slightly.
7. Spoon onto plates or into shallow bowls and serve warm.
Variations & Tips
Add a vegetable: Stir in a cup or two of frozen peas, mixed vegetables, or sauteed mushrooms before baking if you want to stretch the casserole a little further and add color to the pan.
Make it richer: For an even creamier finish, add 1/2 cup sour cream or a small handful of shredded cheddar after the first bake, then stir and return it to the oven uncovered.
Use leftover turkey: This recipe is just as good with cooked turkey in place of chicken, especially after the holidays when you want something easy and comforting without feeling like you're repeating the same meal.
Watch the liquid: Different brands of noodles can absorb broth a little differently, so if the casserole seems dry before the noodles are fully tender, add a splash more broth, cover, and bake a few minutes longer.
Season to taste: Depending on your broth and soup, you may want a little black pepper, garlic powder, or parsley at the end. I usually wait until it comes out of the oven before deciding what it needs.