There is something mighty comforting about a simple noodle bake like this one, the kind of supper that feels like it came straight from an Amish church cookbook or a neighbor’s potluck table. With just a handful of pantry and refrigerator staples, these oven baked cream of chicken noodles turn into a rich, cozy casserole with tender egg noodles and that familiar creamy flavor folks have loved for generations. It is the sort of old-fashioned meal busy families lean on when they want warm comfort without a lot of fuss.
This casserole is plenty satisfying on its own, but I like to set it on the table with buttery green beans, sweet corn, or a simple salad with sliced tomatoes and cucumbers when the garden is giving. Warm dinner rolls or a piece of crusty bread are fine company too, especially for scooping up the creamy sauce. If you are feeding a hungry crowd, a side of applesauce or cooked carrots rounds it out in a very homey Midwestern way.
Oven Baked 4-Ingredient Amish Cream of Chicken Noodles
Servings: 6
Ingredients
12 ounces uncooked wide egg noodles
2 cans cream of chicken soup, 10.5 ounces each
3 cups chicken broth
1 cup whole milk
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.
3. In a medium bowl, stir together the cream of chicken soup, chicken broth, and milk until smooth.
4. Pour the soup mixture evenly over the noodles, pressing the noodles down gently so they are mostly covered with 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 a bit.
Variations & Tips
Add cooked chicken: If you want a heartier supper, stir in 2 cups of cooked shredded chicken before baking. It turns this simple noodle dish into a full meal and is a fine way to use up leftover roast chicken.
Make it richer: For an extra creamy casserole, replace part of the chicken broth with a little more milk or stir in a few spoonfuls of sour cream after the first bake before returning it to the oven.
Add vegetables: A handful of peas, chopped cooked carrots, or sautéed celery can be mixed in for a little color and old-fashioned casserole charm. Just keep the amounts modest so the noodles still have enough liquid to cook properly.
Watch the liquid level: Since different brands of noodles can absorb differently, check the casserole when you remove the foil. If it looks dry before the noodles are tender, add a splash of warm broth and continue baking.
Let it rest before serving: This is one of those dishes that improves with a short rest on the counter. The sauce settles into the noodles and gives you that soft, creamy texture folks love in a good church-supper casserole.