Creamy Mushroom Chicken Noodle Bake
Indulge in this rich and creamy mushroom chicken noodle bake, layered with tender chicken breast, vibrant mixed vegetables, sweet peas, and juicy cherry tomatoes. Topped with a golden crust of shredded cheese, this comforting dish combines heartiness with delightful flavors. Perfect for a family dinner or a cozy night in, it’s a wholesome, one-pan meal that will warm your soul.
ingredients
- 2 cups egg noodles
- 1 lb chicken breast, cubed
- 1 cup cream of mushroom soup
- 1 cup frozen mixed vegetables
- 1 cup frozen peas
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
Cook the egg noodles according to package instructions, drain, and set aside.
- 3.
In a large skillet, heat olive oil over medium heat, add cubed chicken, and season with garlic powder, salt, and pepper. Cook until browned, about 5-7 minutes.
- 4.
Stir in cream of mushroom soup, mixed vegetables, peas, and halved cherry tomatoes into the skillet, mixing well.
- 5.
Combine the cooked noodles into the skillet, mixing gently to incorporate all ingredients.
- 6.
Transfer the mixture to a greased baking dish and top with shredded cheese.
- 7.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the edges are golden.
- 8.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.
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