Name: Chicken Noodle Soup Bake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (12 oz.) package wide egg noodles; 3 large carrots, peeled, cut into bite-sized pieces; 2 large celery ribs, cut into bite-sized pieces; 1 small onion, diced; 6 chicken tenderloins, cut into bite-sized pieces; 4 and 1/2 cups chicken stock; ¼ cup whole milk, half-and-half, or cream; 3 Tbsp. butter, melted; 2 Tbsp. all-purpose flour; 1 and 1/2 tsp. salt; 1 Tbsp. onion powder; ½ tsp. dried thyme; 24 Soda or butter crackers

DESCRIPTION

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

Ingredients

Scale

1 (12 oz.) package wide egg noodles
3 large carrots, peeled, cut into bite-sized pieces
2 large celery ribs, cut into bite-sized pieces
1 small onion, diced
6 chicken tenderloins, cut into bite-sized pieces
4 and 1/2 cups chicken stock
1/4 cup whole milk, half-and-half, or cream
3 Tbsp. butter, melted
2 Tbsp. all-purpose flour
1 and 1/2 tsp. salt
1 Tbsp. onion powder
1/2 tsp. dried thyme
24 Soda or butter crackers

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Instructions

Preheat the oven to 425°F.
In a 9×12-inch baking dish add egg noodles, carrots, celery, onion, and chicken.
In a large bowl whisk together chicken stock, milk, butter, flour, salt, onion powder, and thyme until no flour lumps remain. Pour mixture over egg noodles, stir to combine and evenly distribute ingredients.
Cover baking dish tightly with aluminum foil so that no steam can escape. Place pan in oven. Bake 30 minutes.
Remove pan from oven, remove aluminum foil and set aside. Stir noodles to redistribute.
Cover the pan with aluminum foil and place into oven for 10 minutes more.
Remove pan from oven, discard aluminum foil. Stir noodles. Let stand 10 minutes before serving, sauce will continue to thicken.
Serve warm topped with crushed crackers.