This Amish Chicken Noodle Bake is a humble, one-dish wonder inspired by Pennsylvania Dutch kitchens—tender egg noodles and shredded chicken smothered in a rich, buttery sauce, all baked to golden perfection. With just five simple ingredients, it’s the kind of cozy, stick-to-your-ribs meal that fills your home with warmth and your belly with satisfaction.
Perfect for weeknights, potlucks, or feeding a crowd—with no pre-cooking, no stress, and minimal cleanup.
Why You’ll Love This Recipe
- 🍗 Only 5 ingredients—pantry staples!
- ⏱️ 10 minutes prep, 30 minutes bake
- 💛 One baking dish = easy cleanup
- 💸 Costs under $8—feeds 6 generously
- 🌾 Naturally nut-free & easily gluten-free (use GF noodles)
Ingredients You’ll Need
(9x13-inch baking dish)
- 2 cups uncooked wide egg noodles
- 2 cups cooked, shredded chicken (rotisserie or leftover)
- 1 (10.75 oz) can condensed cream of chicken soup
- 1 cup milk or half-and-half
- ½ cup (1 stick / 115g) unsalted butter, melted
- Optional: ½ tsp garlic powder, salt & pepper, 1 cup frozen peas
💡 Pro Tips:
- Don’t pre-cook the noodles—they absorb liquid and cook perfectly in the oven.
- Use full-fat milk or half-and-half for creamier texture.
- Rotisserie chicken works great—shred skin and excess fat first.
Step-by-Step Instructions (Creamy, Golden, Foolproof)
1. Prep & Preheat
