Description
Indulge in the creamy, cheesy goodness of Chicken Cheddar Noodle Bake, where tender chicken and al dente noodles are enveloped in a rich, velvety cheese sauce. Each bite offers a delightful contrast of textures, from the crispy topping to the smooth, comforting filling, making it a perfect family favorite.
Ingredients
Scale
- For the Bake:
- 2 cups cooked egg noodles
- 2 cups cooked, shredded chicken
- 1 cup sharp cheddar cheese, shredded
- 1 cup cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- For the Topping:
- 1 cup crushed cornflakes
- 2 tablespoons melted butter
- 1/2 cup additional cheddar cheese, shredded
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked egg noodles, shredded chicken, cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, and black pepper. Mix until well combined.
- Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly.
- In a separate bowl, mix the crushed cornflakes with melted butter and additional cheddar cheese until well coated.
- Sprinkle the cornflake mixture evenly over the noodle bake.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from the oven and let it cool for 5 minutes before serving.
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- For a healthier option, substitute whole wheat noodles and low-fat cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main-dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the bake
- Calories: 450
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 2 grams
- Protein: 30 grams
- Cholesterol: 80 milligrams
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