Baked Chicken and Noodles or a Crock Pot Version is perfect for church socials, potlucks, or any time you need to take a large pan of something yummy and filling to a gathering. We loved it more on the dry side, rather than with a gravy consistency, but you can adjust the liquid content and cooking times to suit your own tastes. 🙂
Jimmie is a pasta and noodle freak. It doesn’t matter what kind they are or what they’re served with, he loves them. Turns out, Noah is exactly the same. I wouldn’t doubt I could burn noodles to a crisp and they’d still eat them. How sad is it that I’ve never attempted to make them from scratch? My mom makes awesome homemade noodles so I just need to get to it. But not today! I love being able to throw everything into one pan and shove it in the oven. Some days I don’t mind stirring a boiling pot over a hot stove, today was not one of those days. 😀 This recipe is an easy winner! There’s also a Crock Pot version below.
You can easily cut this recipe in half.
Baked Chicken and Noodles
- 6-8 boneless skinless chicken breasts, thawed
- 4 cans cream of chicken soup
- 2 sticks of butter, melted
- 4 (15 oz.) cans chicken broth
- 2 (24 oz.) Ream’s frozen egg noodles
- 1 tsp. salt
- 1/2 tsp. pepper
Turn oven to 350° F. Place chicken, soup, butter, and broth in a large roasting pan. Cover with lid or foil and bake in oven for 2 hours.
Take chicken out and shred. Return chicken to the pan, add noodles, and stir well.
Return to oven for 1-2 more hours. Test for noodle done-ness. If you like a more liquid-y kind of gravy, add more broth, salt, and pepper.
Crock Pot Chicken and Noodles
Cut the above ingredients in half. Place the first 4 in the Crock Pot and cook on high for 4 hours or low for 6 hours. Check the chicken to make sure it’s no longer pink and the juices run clear. Remove from the pot and shred. Return to the crock, add egg noodles, stir well, and continue cooking on high for 2 more hours. Check noodles for done-ness.
Serve with mashed potatoes.
Happy eating! 😊