5-Ingredient Amish Chicken Noodle Bake. This dish is the epitome of hearty, humble comfort food. It relies on a clever, classic Amish technique: using pantry staples like canned soup and broth to create a rich, from-scratch-tasting sauce as it bakes, with no pre-boiling of the noodles required.
The magic is in how the wide egg noodles absorb the seasoned broth and cream of chicken soup, turning into a dish that’s part casserole, part thick, creamy chicken and noodles.
5-Ingredient Amish Chicken Noodle Bake
Yields: 6-8 servings
Total Time: 1 hour 15 minutes
Ingredients
These 5 ingredients are all you need (not counting salt, pepper, and butter which are considered “free” pantry items for this recipe):
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12 oz wide egg noodles (Amish-style if you can find them, but any wide egg noodle works)
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3 cups cooked, shredded chicken (A rotisserie chicken from the store is perfect)
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2 (10.5 oz) cans condensed cream of chicken soup
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2 ½ cups whole milk
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1 (14.5 oz) can low-sodium chicken broth
Pantry Staples (Flavor Enhancers, but don’t count toward the 5!):
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4 tablespoons (1/2 stick) melted butter
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1 teaspoon poultry seasoning (a classic Amish blend of thyme, sage, and nutmeg that makes it taste from-scratch)
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½ teaspoon black pepper, or to taste
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Salt, if needed (the canned soup is salty, so taste before adding)
For the Topping (Optional, but recommended):
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1 cup crushed butter crackers (like Ritz) mixed with 2 tablespoons melted butter, for a buttery crunch.
Instructions
1. Prep the Oven and Pan
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Preheat your oven to 350°F (175°C).
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Grease a 9×13-inch baking dish. This is a deep dish, so make sure your pan is at least 2 inches deep.
2. Mix the Sauce and Noodles
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In a very large bowl, whisk together the cream of chicken soup, whole milk, chicken broth, melted butter, and poultry seasoning until smooth and thoroughly combined. The mixture will look very thin and soupy—this is exactly what you want, as the uncooked noodles will absorb most of the liquid.
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Add the dry, uncooked egg noodles and the shredded chicken to the bowl. Stir everything together gently until the noodles are completely coated and the chicken is distributed.
3. Assemble the Casserole
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Pour the entire noodle-chicken mixture into the prepared baking dish. Spread it out so the noodles are in an even layer and are fully submerged in the liquid. If any noodles are sticking out, press them down lightly; they need liquid to soften properly.
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If using the topping, combine the crushed crackers and melted butter, and sprinkle it evenly over the top.
4. Bake to Creamy Perfection
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Cover the baking dish tightly with aluminum foil. This steams the noodles and cooks them through.
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Bake for 40 minutes. Remove the foil and stir the casserole gently but thoroughly. At this point, the noodles will be partially cooked, and the sauce will be starting to thicken.
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Return the uncovered dish to the oven and bake for another 20-25 minutes. It’s done when the noodles are tender, the liquid has been absorbed into a thick, creamy sauce, and the top is bubbly and lightly golden brown. The cracker topping will be crisp.
5. The Crucial Rest
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Remove the dish from the oven and let it stand for 10 full minutes before serving. This is a vital step. It allows the sauce to set up from a creamy liquid into a thick, sliceable casserole. The carryover heat will finish any last noodles and the whole dish will tighten up.
Why This Recipe Works (The Amish Method)
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The “No-Boil” Secret: Traditional Amish recipes often skip steps. By using uncooked noodles and a full can of broth plus milk, the casserole builds its own sauce. The starches released from the pasta as it bakes are what thicken the creamy broth into a gravy, making it taste like you simmered it for hours.
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Poultry Seasoning is a Must: This one dried herb blend is the key that unlocks the “Amish” flavor profile. It’s a mix of thyme, sage, marjoram, rosemary, and a hint of nutmeg. Don’t skip it, or substitute with just one herb. It gives the canned soup a from-scratch, Sunday-dinner taste.
Tips for Success
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Type of Egg Noodles: For the most authentic texture, use the wide, thick, slightly rustic Amish-style egg noodles (often found in the freezer section or a specialty aisle). Regular wide egg noodles from the pasta aisle work beautifully too. Do not use “no-yolk” noodles, as they don’t absorb the sauce the same way.
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The Stir Halfway Through: This is the most common step people skip, thinking it’s unnecessary. You must stir it at the 40-minute mark. This redistributes the noodles so the ones on the edges don’t get crispy while the center remains soupy. It ensures every noodle cooks evenly.
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Don’t Overbake: After you remove the foil, watch the bake closely at the end. The center should be jiggly but not liquid when you shake the pan, and it will firm up dramatically during the resting time.
Variations
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Turkey Noodle Bake: The perfect way to use up Thanksgiving leftovers. Substitute the chicken with turkey and use cream of mushroom soup for half of the cream of chicken.
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Veggie Loaded: Stir in a 10-oz bag of frozen mixed peas and carrots (thawed) when you stir the casserole at the 40-minute mark.
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Cheesy Chicken Noodle Bake: Stir 1 cup of shredded sharp cheddar cheese into the milk mixture before combining with the noodles, and top with more cheese instead of crackers.
This is the ultimate “pantry dinner” that tastes like a hug in a bowl. Enjoy the comfort! Let me know if you have questions.