Creamy Herb & Chicken Bake

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 6
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This Creamy Herb & Chicken Bake is a comforting dish packed with flavors from a medley of herbs and a creamy sauce, perfect for a cozy family dinner. It's easy to prepare, making it ideal for busy weeknights.

Ingredients for Creamy Herb & Chicken Bake

Cooked chicken is the star protein, adding heartiness and substance. Cream of mushroom soup forms the creamy base, while sour cream adds a tangy richness. The herbs, thyme and rosemary, bring an earthy depth, complemented by garlic powder and onion powder for some aromatic base notes. A dash of black pepper brings a subtle kick to the mix. Chicken broth thins out the sauce, ensuring it coats everything nicely. The frozen peas and carrots introduce a pop of color and sweetness, making the dish vibrant and nutritious. Egg noodles are a comforting carb that holds the sauce well. Shredded mozzarella cheese melts to a gooey, cheesy topping, while breadcrumbs mixed with melted butter create a crispy, golden crust.

Tips & Tricks

  • If you're short on time, use a rotisserie chicken for an easy shortcut.
  • Feel free to adjust the herbs to your taste; fresh herbs can be used if you have them.
  • For extra crunch, consider adding some sliced almonds to the breadcrumb mix.

Serving Suggestions

This casserole pairs wonderfully with a simple side salad dressed with a tangy vinaigrette, which cuts through the creaminess. A side of crusty bread is perfect for soaking up any leftover sauce on your plate.

Frequently Asked Questions

Can I use fresh vegetables instead of frozen?
Absolutely, just make sure they’re cooked to tender before adding them to the mix.
How can I make this dish gluten-free?
Use gluten-free noodles and a gluten-free cream of mushroom soup.
Can I freeze leftovers?
Yes, store in an airtight container for up to 3 months. Reheat in the oven for best results.

Creamy Herb & Chicken Bake Recipe Walkthrough

Start by preheating your oven to 350°F (175°C). It’s important to have the oven hot and ready for the casserole to cook evenly. In a large mixing bowl, combine your cream of mushroom soup, sour cream, thyme, rosemary, garlic powder, onion powder, and black pepper. Give it a good stir to ensure all the flavors meld together. Once combined, stir in the chicken broth until you have a smooth, creamy mixture.

Next, add in the cooked chicken, thawed peas and carrots, and egg noodles. Stir everything until it’s all well-coated in the creamy sauce. It should look like a hearty mix of chicken, veggies, and noodles, all covered in that lovely creamy sauce.

Transfer this mixture into a greased 9x13 inch baking dish. Make sure to spread it out evenly so it cooks uniformly. In a separate small bowl, mix the breadcrumbs with the melted butter until the crumbs are moistened. Sprinkle the mozzarella cheese over the casserole, then top with the buttered breadcrumbs for that lovely crunch.

Slide the dish into your preheated oven and bake for 25 to 30 minutes. You’re looking for a golden brown top and a bubbling, heated-through casserole. Once done, let it rest for a few minutes before serving to allow everything to set slightly.

Why You'll Love This Recipe

  • Simple to make with ingredients you likely have on hand.
  • Rich, herb-infused creaminess in every bite.
  • Perfectly balanced with protein, veggies, and carbs all in one dish.

Ingredients

2 cups cooked chicken, shredded
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/2 cup chicken broth
1 cup frozen peas and carrots, thawed
2 cups cooked egg noodles
1/2 cup shredded mozzarella cheese
1/2 cup breadcrumbs
2 tablespoons melted butter

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cream of mushroom soup, sour cream, thyme, rosemary, garlic powder, onion powder, and black pepper.
3. Stir in the chicken broth until smooth.
4. Add the cooked chicken, peas and carrots, and egg noodles to the mixture and stir until well combined.
5. Pour the mixture into a greased 9x13 inch baking dish.
6. In a small bowl, combine the breadcrumbs with melted butter.
7. Sprinkle the mozzarella cheese over the casserole, followed by the buttered breadcrumbs.
8. Bake for 25-30 minutes or until the top is golden brown and the casserole is heated through.

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