Creamy Chicken Noodle Bake

"I got this recipe off a bag of egg noodles. I typically assemble the casserole in advance and have kept it in my freezer for 1-2 months. You may want to add some additional salt and pepper to taste."
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Ready In:




  • Preheat oven to 350°F
  • Prepare noodles according to package directions; drain.
  • Dissolve bouillon cubes in hot water and reserve.
  • In saucepan, melt butter or margarine; stir in flour and seasonings.
  • Slowly add reserved water.
  • Cook and stir over low heat until thickened.
  • Add remaining ingredients and noodles, tossing gently to mix.
  • Pour into a greased 13x9x2-inch pan.
  • Bake for 35-45 minutes or until hot and bubbly.
  • Refrigerate any leftovers.

Questions & Replies

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  1. I made this dish once before off the bag of noodles it was as the other reviewers stated, bland! I followed their advice this time and added onions (lightly sauteed), italian seasonings, 3/4 cup peas, 1/2 c corn and that helped bring it from boring to better. The italian seasonings definitely help give it more pizzaz so thanks for that mums the word. If I would have had any mushrooms I would have added those too (if my kid would eat them). I also topped with fresh parmesean cheese. My rating of this recipe will be a three star like those below because it needs so much modification, but it's decently easy given you usually would have the ingredients at hand. I'd prefer something that could just pop in the oven and cook itself rather than all the dishes this one generated cooking/sauteing the various parts of it.
  2. We thought that this dish was okay, but a bit on the bland side. I tasted it before it went in the oven and decided to add sauteed mushrooms and Italian seasonings. I think onions would have been a nice touch too so if I make this again, I will add onions. Thx.
  3. I had frozen cooked chicken in my freezer so this made for a quick and easy meal. I followed the recipe exactly as written other then I only used one tablespoon of parsley flakes. I also made this into a one pot meal and just mixed everything on the stove and didn't bake. This was a tasty dinner.
  4. I'm so glad to see this on here! I, too, found this lovely recipe on a bag of egg noodles. It's so great! I half the amount of parsley and add Italian Seasonings for the second half. (1.5 Tbsp of each, big flavor increase!) The only problem is there are waaay more steps than I would like to take for a casserole, but the taste outweighs my dish situation. Heeheehee...
  5. I made this as the main dish for two elderly ladies in our church. I did make 1 change to the recipe however; I added a cup of fresh sliced mushrooms to the butter and seasonings and cooked them for about 3 minutes prior to adding the flour. I then prepared the recipe as directed. I placed the noodle mixture into two 8x8 foil pans so the ladies could have one meal now and another one to place in the freezer for later. They informed me tonight that it received two thumbs up. There was just a small serving left over so I got a chance to sample the dish too. It is a top notch comfort food and one that we will be serving at our house in the future. Thanks for sharing your recipe.


  1. I cut back on the salt and used dried cilantro flakes. Used a little sysco chicken base instead of bouillon cubes.This was tasty. When making again, I would increase the broth and cook minced celery and onion in it, then stir in butter, seasoning and wisk in the flour. You will have to increase cooking time if frozen when put in oven. Prepared for PAC Fall 07.


My screen name is FCR Gal because my husband and I have Flat Coated Retrievers in addition to Gordon Setters and Pulik. My photo and my icon are of one our dogs as a puppy, Kipling. About my ratings, I don't give anything lower than three stars. The recipes that I give four stars to are ones that I will definitely make again and will share with family and friends. I reserve five star ratings for recipes that are so fantastic that they are received with rave reviews from family and friends. These are recipes that become instant favorites and are made over and over. I appreciate constructive criticism about my recipes and how I can make them better. I have lived in the South all of my life and have been cooking for as long as I can remember. I started cooking with my mom as a very young girl. I am fortunate to have been surrounded by wonderful Southern cooks all of my life and nothing says comfort food like fried chicken, mashed potatoes and vegetables that have been cooked down to mush! :-)) That is just the Southern way! To me, Southern cooking is very intuitive in that the best cooks don't ever work from a recipe. I try to do that also and almost never make something the same way twice!
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