Easy Baked Chicken And Noodles. Recipe

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Easy Baked Chicken and Noodles.

Cindy French


This is another of my favorite ways of stretching one meal into two. Using leftover fried/baked chicken makes this dish extra tasty. It's a family favorite. My husband only likes dark meat, so when I bake/fry chicken, I purchase a family size pkg of drumsticks. There are usually 10-14 in a package for about $6.00 at my Kroger. We have a meal of fried chicken, mashed potatoes & gravy, and I use the leftovers for noodles the next day. When I buy ready made chicken at the deli, I use the left over breasts. Either way, it turns out great.

pinch tips: How to Brown Chicken




10 Min


25 Min


Stove Top


4 large
fried chicken breasts or 6-8 drumsticks
5 can(s)
chicken broth
2 can(s)
cream of chicken soup
2 bag(s)
wide egg noodles
2 Tbsp
parsley flakes
1/2 c
diced/minced onion .( i use dehydrated!)
1 dash(es)
salt and pepper (to taste)
2 Tbsp
chicken seasoning

Directions Step-By-Step

Pour 5 cans of chicken broth into a 4-6 Qt soup pot.
Add onion, parsley, and seasonings and bring to a boil.
Remove skin from leftover chicken. Take all meat off the bones and cut into bite size pieces. Add to boiling broth.
Add both bags of noodles and return to a boil, stirring to blend.
Cover pot with lid, reduce heat to lowest setting and let simmer for 8-10 minutes.
Add both cans of Cream of Chicken soup and stir to blend. This will make a creamy, thickened broth. Let sit for a couple minutes to allow the added soup to warm.
Very satisfying all by itself, but great with a side salad and biscuits. Even better the next day!

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #comfort-food