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Chicken Noodle Bake
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Chicken Noodle Bake

Chicken Noodle Bake

with Cheddar-Breadcrumb Topper

This dish transforms all the wholesome comfort of chicken noodle soup into a bake! Buttered breadcrumbs and cheddar cheese get golden when baked on top of the creamy chicken and noodle mix. Use an oven-proof pan to save yourself from doing extra dishes!

Tags:
Family Friendly
Allergens:
Gluten
Milk
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

170 g

Cavatappi

(Contains Gluten)

113 g

Mirepoix

56 g

Green Peas

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

2 unit

Chicken Broth Concentrate

½ tbsp

Seasoned Salt

Not included in your delivery

½ cup

Milk*

(Contains Milk)

2 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories800 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate92 g
Sugar10 g
Dietary Fiber7 g
Protein48 g
Cholesterol180 mg
Sodium2140 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Medium Oven-Proof Pan
Paper Towel
Measuring Cups
Measuring Spoons
Colander
Medium Bowl

Instructions

Prep and sear chicken
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, heat a medium oven-proof pan (large pan for 4 ppl) over medium-high heat. While the pan heats, pat chicken dry with paper towels. Cut into 1-inch pieces. Season with half the seasoned salt and pepper. When the pan is hot, add 1 tbsp butter (dbl for 4 ppl), then chicken. Cook, stirring occasionally, until golden, 2-3 min. (NOTE: Chicken will finish cooking in step 2.)

Cook veggies, finish chicken and make sauce
2

Add mirepoix to the pan with chicken. Cook, stirring occasionally, until veggies are tender and chicken is cooked through, 5 -7 min.**Sprinkle Cream Sauce Spice Blend and remaining seasoned salt over chicken and veggies. Stir until coated, 1 min. Add 3/4 cup water, 1/2 cup milk (dbl both for 4 ppl), peas and broth concentrates. Bring to a gentle boil. Cook, stirring occasionally, until sauce thickens slightly, 2-4 min.

Cook cavatappi
3

Meanwhile, add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-10 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain cavatappi.

Make breadcrumb topping
4

Meanwhile, melt 1 tbsp butter (dbl for 4 ppl) in a medium microwave-safe bowl or small pan over low heat, 30 sec. Add panko and cheese. Stir to combine.

Assemble and bake casserole
5

Add cavatappi to the pan with chicken, veggies and sauce. Toss to combine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.) (NOTE: If you don't have an oven-proof pan, for 2 ppl, transfer to an 8x8-inch baking sheet. For 4 ppl, transfer to a 9x13-inch baking dish.) Sprinkle breadcrumb mixture over top. Bake in the top of the oven until sauce is bubbling and topping is golden, 10-12 min. (NOTE: Be careful when removing the pan from the oven. The pan's handle will be very hot!)

Finish and serve
6

Allow chicken noodle bake to cool for at least 5 min before serving. Divide chicken noodle bake between plates.

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