Description
This Chicken Noodle Bake is a comforting and hearty casserole combining tender egg noodles with a creamy seasoned chicken sauce, mixed vegetables, and juicy ranch-coated chicken breasts topped with a crispy cornflake and Parmesan crust. Baked to perfection, it is an easy, family-friendly meal perfect for a satisfying weeknight dinner.
Ingredients
Scale
Sauce Ingredients
- 2 cups chicken broth
- 1 cup milk (divided: 3/4 cup + 1/4 cup)
- 1/4 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Main Ingredients
- 4 cups dried egg noodles
- 1 bag (10 ounces) frozen corn
- 1 bag (10 ounces) frozen peas and carrots
Chicken Topping
- 1 packet (1 ounce) dry ranch dressing/seasoning mix
- 1 1/2 cups crushed corn flakes
- 1/3 cup grated Parmesan cheese
- 4 boneless skinless chicken breasts
- 1/2 cup butter (melted)
Instructions
- Preheat and Prepare Baking Dish: Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish with cooking spray and set aside for assembling the casserole.
- Make Chicken Soup Sauce: In a large saucepan, combine 2 cups chicken broth and 3/4 cup milk. Bring to a low boil over medium-high heat and let boil for 30 seconds, then reduce heat to medium-low.
- Prepare Thickening Mixture: In a small bowl, whisk together remaining 1/4 cup milk, 1/4 cup flour, onion powder, garlic powder, Italian seasoning, black pepper, and salt until smooth. Pour this mixture into the simmering chicken broth and milk in the saucepan, stirring continuously until the sauce thickens smoothly, about 10 minutes. Remove from heat and set aside.
- Cook Egg Noodles and Combine Filling: Cook egg noodles in a large pot of salted boiling water until al dente, according to package instructions. Drain well and add them to the prepared cream sauce. Fold in frozen corn, peas, and carrots gently to combine all ingredients evenly.
- Assemble Noodle Mixture: Spread the creamy noodle and vegetable mixture evenly into the greased 9×13-inch baking dish. Set aside while preparing the chicken topping.
- Prepare Ranch Chicken Coating: In a medium bowl or large ziplock bag, mix together the ranch dressing seasoning, crushed corn flakes, and grated Parmesan cheese. Dip each chicken breast in the melted butter, then coat thoroughly in the ranch seasoning mixture, pressing to adhere the coating well.
- Arrange Chicken and Bake: Place the coated chicken breasts on top of the noodle mixture in the baking dish. Cover with foil, bake in the preheated oven for 45 minutes.
- Finish Baking: Carefully remove the foil (hot steam will escape) and continue baking uncovered for an additional 5 minutes or until chicken is fully cooked and the topping is crisp.
- Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes to set before serving. Enjoy your creamy, crunchy Chicken Noodle Bake!
Notes
- Ensure chicken breasts are evenly coated to get a nice crunchy crust from the corn flakes and Parmesan mixture.
- You can substitute the frozen peas and carrots with fresh vegetables if preferred; just adjust cooking time accordingly.
- Use low-fat milk if you want a lighter version, but whole milk adds better creaminess.
- Covering the dish with foil while baking helps keep the chicken moist and prevents the noodles from drying out.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
