Chicken Noodle Soup Bake

This no-boil noodle casserole combines all of your favorite chicken noodle soup flavors into a one-pan dinner.

When you’re craving a comforting soup, but want a more substantial, stick-to-your-ribs kind of meal, my No-Boil Chicken Noodle Soup Bake is the perfect solution. This recipe has all of the flavors of your favorite chicken noodle soup recipe, with a creamy sauce (without any cream), tender chicken and veggies, and lots of buttery egg noodles.

By covering the casserole dish tightly so that no steam can escape during baking, the noodles and ingredients simmer together, all right in the oven.

I love easy comfort food, and if you’ve been following me for a while you also know that I love to reimagine my favorite dishes. I’ve made soup that tastes like pizza, baked chicken with all the flavors of a Reuben sandwich, and now everyone’s favorite sick day soup into a chicken noodle casserole.

Ingredients For Chicken Noodle Soup Bake

To start, we’ve got wide egg noodles. It’s just not going to feel like chicken noodle soup without some kind of egg noodle, so avoid substitutions here.

What veggies are included? I’ve included the classics from my Chicken Noodle Soup recipe – carrots, celery, and onion. You’ll want to cut these into similarly sized pieces to they cook evenly.

Because everything will simmer and sometimes boil while baking, I prefer to use chicken tenderloins for this recipe because they always remain tender throughout the long bake time. Although the chicken is always submerged in liquid the entire time, chicken breasts can still taste dry and overcooked if baked at a high temperature for too long. If you prefer dark meat, boneless, skinless chicken thighs can be used, which will also always remain tender.

For the liquid, I prefer using milk because it’s what I always have in my refrigerator. Plus I prefer the lighter consistency I get from the sauce. Half-and-half or heavy cream can also be used as substitutions. The half-and-half or cream will make a richer, creamier sauce, more like a Campbell’s Cream of Chicken soup. Whatever option you choose, it gets mixed with the chicken stock, butter, and flour as the base.

For seasoning, I keep it simple with onion powder and dried thyme, in addition to salt. Now we’re ready to get cooking!

How To Turn A Soup Into A Casserole

Preheat the oven while you handle the little bit of chopping needed for this recipe. Once that’s all set, everything comes together quickly. Add the egg noodles to the casserole dish, along with the chopped vegetables and chicken.

The sauce for this casserole starts out as a thin liquid and thickens as everything bakes. In a large bowl, whisk together the chicken stock, milk, melted butter, flour, and seasonings until no lumps of flour remain. Pour this mixture into the casserole dish, and stir to combine and evenly distribute all of the ingredients.

It’s important to tightly wrap the casserole dish in aluminum foil before it goes into the oven so that absolutely no steam can escape while it’s baking. This will allow the sauce ingredients to come to a boil and not only cook the noodles, chicken, and vegetables but infuse its flavor into everything, too. In the process, the flour and butter, along with that little bit of milk, will thicken and create a light, creamy sauce all around the noodles.

Once the casserole dish is tightly covered, bake undisturbed for 30 minutes. Remove the dish from the oven and remove the aluminum foil but don’t crumple it up or recycle it yet.

Give the noodles and ingredients a good stir to redistribute everything. The sauce might still feel a little thin, but don’t worry. Recover the dish using the same aluminum foil and bake for 10 minutes more.

Remove the dish from the oven and discard the aluminum foil, then give everything another stir. Those last 10 minutes in the oven helped the sauce to fully thicken and coat every noodle. Spoon the creamy Chicken Noodle Soup Bake into mugs or bowls. Then top with a handful of your favorite soup crackers, crushed.

Are you team Saltine or Ritz crackers?

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