Easy Chicken Noodle Recipes You'll Want to Make Every Week

Chicken and noodles are one of those combinations that just works every single time. Whether you're craving something comforting and cheesy after a long day or a quick stir-fried dish packed with bold flavor, these two recipes have you covered. They're simple enough for weeknight cooking but satisfying enough to impress anyone at the table. Let's get into it.

Cheesy Chicken Noodle Casserole

Thisesy chicken noodle casserole is the definition of cozy comfort food. Tender egg tossed with juicy shredded chicken, a creamy sauce, and loads of melted cheese, then baked until bubbly and golden on top. It's the kind of dish that disappears fast any dinner table, and leftovers — if there are any — taste just as good the next day. Perfect for feeding a crowd or meal-prepping for the week ahead.

• 3 cups cooked egg noodles
• 2 cups cooked shredded chicken breast1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sour cream
• 1 cup chicken broth
• 1½ cups shredded cheddar cheese, divided
• ½ cup frozen peas
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper to taste
• ½ cup breadcrumbs (optional, for topping)

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13inch baking dish.
2. In a large mixing bowl, combine the cream of chicken soup, sour cream, and chicken broth. Stir until smooth.
3. Add the garlic powder, onion powder, salt, and pepper. Mix well.
4. Fold in the shredded chicken, cooked egg noodles, frozen peas, and 1 cup of the shredded cheddar cheese.
5. Pour the mixture into the prepared baking dish and spread it out evenly.
6. Top with the remaining ½ cup of cheddar cheese and breadcrumbs if using.
7. Bake uncovered for 25 to 30 minutes, or until the top is golden and the edges are bubbling.
8. Let rest for 5 minutes before serving.

Chicken Fried Noodles Recipe

If you love smoky, savory flavors of a good takeout-style stir-fry, this chicken fried noodles recipe is going to be your new go-to. It comes together in under 30 minutes in a single wok or skillet, making it ideal for busy evenings when you want something delicious without a lot of cleanup. The key is high heat and a good toss — want those noodles to pick up a slight char and soak up every bit of that umami-rich sauce.

• 8 oz lo mein or noodles, cooked and drained
cups chicken breast, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
cloves garlic, minced1 cup shredded cabbage
• 1 medium carrot, julienned
• 2 green onions, sliced
• 1, lightly beaten
• 1 teaspoon sugarWhite pepper to taste
• In a small bowl, mix together soy sauce, oyster sauce, sesame oil, and sugar. Set aside.
• Heat vegetable oil in a wok or large skillet over high heat until smoking hotAdd the chicken slices and cook for 3 to 4 minutes, stirring frequently, until fully cooked and lightly browned. Remove and set aside.
• In the same wok, add the minced garlic and stir-fry for 30 seconds until fragrant.
• Add the cabbage and carrots, ting quickly for about 2 minutes until slightly softenedPush the vegetables to one side, pour in the beaten egg, and scramble it set.
• Add the cooked noodles and return the chicken to the wok. Pour sauce over everything.Toss everything together over high heat for 2 to 3 minutes until theoodles are evenly coated and slightly caramelized.
• Finish with sliced green onions and a pinch of white pepper before serving hot