Ingredients for Creamy Chicken Noodle Bake
- 1 pound egg noodles
- 2 cups boiling water
- Chicken Bouillon Cubes
- Butter
- 1/4 cup all-purpose flour
- Salt
- Paprika
- Pepper
- Cooked Chicken
- Parsley Flakes
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How to Make Creamy Chicken Noodle Bake
- Preheat oven to 350°F (175°C).
- Cook 1 pound egg noodles according to package directions until al dente. Drain well and set aside.
- In a small bowl, dissolve 2 chicken bouillon cubes in 2 cups of boiling water. Set aside.
- Melt 1/4 cup butter or margarine in a large saucepan over medium heat.
- Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until a roux forms.
- Gradually whisk in the reserved bouillon mixture, stirring constantly until smooth and thickened. Reduce heat to low.
- Stir in 2 cups cooked chicken (shredded or diced), 1 cup frozen peas and carrots, 1 cup milk or cream, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the cooked noodles to the sauce, gently tossing to combine.
- Pour the mixture into a greased 13x9x2-inch baking dish.
- Top with 1 cup shredded cheddar cheese (optional).
- Bake for 35-45 minutes, or until heated through and bubbly. The cheese should be melted and golden brown.
- Let stand for 10 minutes before serving. Refrigerate any leftovers.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
5g
Fat
47g
Carbs
11g
