This Chicken Noodle Bake recipe delivers cozy nostalgia in every bubbling, cheesy forkful. Tender egg noodles and shredded chicken mingle in a luxuriously creamy sauce, perfectly punctuated by sweet pops of vibrant green peas.

Serves: 4
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

• 8 oz (225g) egg noodles
• 2 cups cooked chicken, shredded
• 1 cup frozen peas
• 1 (10.5 oz) can condensed cream of chicken soup
• 1 cup sour cream
• ½ cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp dried thyme
• 1½ cups shredded cheddar cheese, divided
• ¼ cup grated Parmesan cheese (optional)
• ½ cup panko breadcrumbs
• 2 tbsp melted butter
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Prep Oven and Noodles:
   Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
   Cook noodles until al dente (1–2 minutes less than package instructions). Drain, rinse with cold water, and set aside.
2. Make the Sauce:
   In a large bowl, whisk together soup, sour cream, milk, garlic powder, onion powder, thyme, salt, and pepper.
   Stir in 1 cup cheddar cheese and Parmesan (if using).
3. Combine Ingredients:
   Add cooked noodles, chicken, and frozen peas to the sauce. Gently fold until evenly coated.
   Transfer mixture to the baking dish and spread evenly.
4. Add Toppings:
   Sprinkle remaining ½ cup cheddar cheese over the bake.
   Mix panko, melted butter, and parsley; sprinkle evenly over cheese.
5. Bake:
   Cover with foil and bake for 20 minutes.
   Remove foil and bake uncovered for 10–15 minutes until golden and bubbly.
   Let rest 5 minutes before serving.