Easy Baked Chicken and Noodles.

Easy Baked Chicken And Noodles. Recipe

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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.


★★★★★ 1 vote

10 Min
25 Min
Stove Top


Add to Grocery List

  • 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

How to Make Easy Baked Chicken and Noodles.


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

Printable Recipe Card

About Easy Baked Chicken and Noodles.

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

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