Pour canned cheddar broccoli soup and these 3 ingredients over egg noodles into a casserole dish for the kind of meal your family will request every week

This Oven Baked Amish Cheddar Broccoli Soup Noodles casserole bakes uncooked egg noodles directly in a rich, creamy blend of cheddar broccoli soup, milk, and tender diced chicken. Finished under a blanket of melted cheddar cheese, this easy no-boil bake transforms pantry staples into a warm, bubbly dinner.

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.

2. Arrange noodles: Spread the uncooked wide egg noodles in an even layer across the bottom of the prepared dish.

3. Mix soup and chicken: In a medium bowl, whisk together the cheddar broccoli soup and milk until smooth, then fold in the cooked diced chicken.

4. Assemble casserole: Pour the soup mixture evenly over the uncooked noodles, ensuring they are mostly submerged, then sprinkle the shredded cheddar cheese across the top.

5. Bake covered and uncovered: Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove the foil and bake uncovered for an additional 10 to 15 minutes, until the noodles are tender and the casserole is hot and bubbly.

6. Rest and serve: Allow the casserole to rest for 5 to 10 minutes so the sauce thickens slightly before spooning onto plates and serving warm.