Chicken noodle bakes are a very Midwestern answer to comfort food: simple, hearty, and built to feed a busy household with minimal fuss. This 4-ingredient version is a streamlined cousin of classic chicken-and-noodle casseroles that became popular in American home kitchens in the mid-20th century, when canned soups and convenience products started finding their way into everyday cooking. You still get the same soothing combination of tender chicken, soft noodles, and a creamy sauce, but without a long ingredient list or complicated technique. It’s the kind of dish you can assemble on a weeknight, slide into the oven, and rely on for a warm, filling meal that feels nostalgic even if you didn’t grow up with it.
This chicken noodle bake is rich and creamy, so I like to balance it with something fresh and crisp on the side. A simple green salad with a sharp vinaigrette cuts through the richness nicely, or you could do steamed green beans or roasted broccoli with a squeeze of lemon. If you want to lean into the classic Midwestern casserole spread, add a side of buttered peas or a tray of roasted carrots. A slice of crusty bread or dinner rolls is optional but handy for scooping up the creamy sauce that collects at the bottom of the dish.
4-Ingredient Chicken Noodle Bake
Servings: 4–6 servings
Ingredients
8 oz (about 4 cups) uncooked wide egg noodles
3 cups cooked chicken, shredded or diced (rotisserie works well)
2 cans (10.5 oz each) condensed cream of chicken soup
1 cup whole milk (or 2% milk)
Directions
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