Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with a bit of oil or nonstick spray so the noodles don’t stick.
Cook the egg noodles in a large pot of well-salted boiling water until just shy of al dente, 1–2 minutes less than the package directions. They’ll continue to soften in the oven. Drain well.
In a large bowl, whisk together the condensed cream of chicken soup and milk until smooth and evenly combined. You’re looking for a pourable, creamy consistency.
Fold the cooked noodles and the shredded or diced chicken into the soup mixture, stirring gently until everything is evenly coated. Taste the mixture and, if you like, add a pinch of salt and pepper (optional, not counted among the core four ingredients).
Transfer the mixture to the prepared baking dish, spreading it into an even layer so it bakes uniformly.
Cover the dish tightly with foil to keep the top from drying out and to help the noodles finish cooking in the sauce.
Bake for 25–30 minutes, until the casserole is bubbling around the edges and heated through. If you prefer a slightly drier top, remove the foil for the last 5–10 minutes of baking.
Let the chicken noodle bake rest for about 5 minutes before serving. This short rest helps the sauce thicken slightly and makes it easier to scoop clean portions.
Variations & Tips
Because this recipe is intentionally pared down to four core ingredients, it’s a great canvas for small tweaks when you have a few extra items on hand. For a bit of color and sweetness, you can stir in a cup of frozen peas and carrots before baking; they’ll cook through in the oven without any extra steps. If you like a more pronounced savory flavor, add a teaspoon of dried thyme or poultry seasoning to the soup-and-milk mixture. A classic casserole move is to add a crunchy topping: sprinkle the surface with buttered breadcrumbs or crushed buttery crackers during the last 10 minutes of baking for a golden crust. You can also play with the protein—leftover turkey works beautifully in place of chicken, especially around the holidays. For a slightly lighter version, use low-sodium soup and swap part of the milk for chicken broth, which gives you a looser, more broth-forward texture that leans toward a baked chicken noodle soup. And if you enjoy cheese, a modest handful of shredded cheddar or Swiss folded into the mixture (or scattered on top) will turn this into a more indulgent, gratin-style bake.
