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A humble, hearty one-dish meal straight from the Pennsylvania Dutch tradition. Tender egg noodles and shredded chicken baked in a rich, buttery cream sauce — no pre-cooking, minimal cleanup, and on the table in 40 minutes. Pure comfort food at its simplest.
Ingredients
- 2 cups uncooked wide egg noodles
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 cup milk or half-and-half
- ½ cup unsalted butter, melted
Optional: ½ tsp garlic powder, salt and pepper, 1 cup frozen peas
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Mix all ingredients together in a large bowl. Stir gently to combine.
- Pour into the baking dish and spread evenly.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake another 10–15 minutes until the noodles are tender and the top is lightly golden.
- Let rest 5–10 minutes before serving — the sauce will thicken as it sits.
Tips
- Do not pre-cook the noodles — they cook perfectly in the oven.
- Use full-fat milk or half-and-half for the creamiest result.
- For a gluten-free version, use GF noodles and GF cream of chicken soup.
Serve with: Green salad, steamed green beans, or buttered biscuits.
Storage: Fridge up to 4 days | Freeze unbaked for up to 2 months | Reheat covered at 350°F with a splash of milk if needed.