Go Back
Print Recipe
5 from 1 vote

Chicken Noodle Bake

Course: Main Course
Cuisine: American
Author: Catherine's Plates

Equipment

  • large pot & strainer
  • cutting board & sharp knife
  • 9 x 13 baking dish
  • spatula

Ingredients

  • 1 (12oz) package uncooked egg noodles
  • 4 cups cooked rotisserie chicken, chopped into bite size pieces (or use other cooked flavored chicken)
  • 1 cup shredded cheddar cheese
  • 1 (16oz) container green onion dip (refrigerated dip)
  • 1 (10.75oz) can cream of chicken soup
  • 3/4 container French's fried onions
  • optional sliced onions for garnishing

Instructions

  • Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray and set aside.
  • In a large pot of boiling salted water (1/2 TBS salt) add egg noodles and cook until al dente (use time directions on back of package).
    Drain noodles and leave in pot.
  • Shred cooked chicken and add to noodles in pot.
  • Add in green onion dip, shredded cheddar cheese, and cream of soup. Stir well to combine.
  • Pour mixture into prepared baking dish and spread evenly. Sprinkle French's fried onions on top of mixture.
  • Bake in preheated oven for 25-30 minutes until cheese has melted and casserole is cooked through. Top with sliced green onions for a pop of color & flavor.
  • NOTE: try this with different flavor potato chip dips like French onion dip.