stuffin' on a chicken noodle cloud

Name: Stuffin' On a Chicken Noodle Cloud
Prep time: 20 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon(s) olive oil or butter; 1 small carrot, peeled and diced (about 1/2 cup); 1 stalk(s) celery, diced (about 1/2 cup); 5 medium cremini or button mushrooms, sliced (about 1 cup); 2 boneless skinless chicken breast (about 8 oz each), cut into bite-size pieces; 3 cup(s) chicken broth; 1/2 teaspoon(s) dried thyme; 1/2 teaspoon(s) dried sweet basil; 1 bay leaf; 1/2 teaspoon(s) garlic powder (or 2 cloves minced fresh garlic); 1/2 teaspoon(s) salt, plus more to taste; 2 cup(s) water; 6 ounce(s) wide egg noodles (about 3 cups dry); 1 1/4 cup(s) milk (whole or 2%), divided; 2 tablespoon(s) flour; 1 box(es) chicken-flavored Stove Top stuffing (6 oz); 1 2/3 cup(s) water; 2 tablespoon(s) butter

2 Pinches 1 Photo

Kim Nichols

Akron, OH

Updated on Nov 6, 2025

A cozy, one-pan wonder that transforms simple chicken soup into a golden, bubbly bake. Tender egg noodles swim in creamy broth with bites of chicken and veggies, crowned with crispy herb stuffing. Pure comfort food, perfected.

Rate

prep time 20 Min

cook time 45 Min

method Bake

yield 6 serving(s)

Ingredients

1 tablespoon olive oil or butter
1 small carrot, peeled and diced (about 1/2 cup)
1 stalk celery, diced (about 1/2 cup)
5 medium cremini or button mushrooms, sliced (about 1 cup)
2 boneless skinless chicken breast (about 8 oz each), cut into bite-size pieces
3 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried sweet basil
1 bay leaf
1/2 teaspoon garlic powder (or 2 cloves minced fresh garlic)
1/2 teaspoon salt, plus more to taste
2 cups water
6 ounces wide egg noodles (about 3 cups dry)
1 1/4 cups milk (whole or 2%), divided
2 tablespoons flour
1 box chicken-flavored Stove Top stuffing (6 oz)
1 2/3 cups water
2 tablespoons butter

How To Make stuffin' on a chicken noodle cloud

Step 1

Heat oil in a large pot over medium.

Step 2

Add carrot, celery, onion, and mushrooms. Cook 4–5 min, stirring occasionally, until softened and fragrant.
Step 3

Pour in broth.
Step 4

Add chicken and stir in thyme, basil, bay leaf, garlic powder, and salt. (Option: Chicken can be replaced with turkey)
Step 5

Bring to a gentle simmer; cover and cook 15–20 min, until chicken is cooked through (165°F) and veggies are tender.
Step 6

Remove bay leaf.
Step 7

Taste broth; add salt as needed.
Step 8

Stir in 1 cup milk and 2 cups water.
Step 9

Bring to a boil.
Step 10

Add egg noodles. Simmer uncovered 7–9 min, until noodles are al dente.
Step 11

Whisk flour and remaining ¼ cup milk in a small bowl until smooth.
Step 12

Stir into pot; simmer 1–2 min until broth thickens to a creamy gravy.
Step 13

Preheat oven to 350 degrees F.
Step 14

Transfer mixture to a 9×13-inch baking dish, spreading evenly.
Step 15

Prepare Stove Top stuffing with water and butter per box directions.
Step 16

Spoon stuffing evenly over noodle mixture.
Step 17

Bake 25 minutes or until edges bubble and stuffing is golden with crisp edges.
Step 18

Let stand 5 min. Scoop into bowls and enjoy warm. We enjoyed Kim's Spinach Stuffed Mushrooms and homemade biscuits with butter and peach jam as sides to go with this.
Step 19

Make-ahead tip: Assemble then cover, and refrigerate up to 1 day. Add 5–10 min to bake time if cold.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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