This Oven-Baked 4-Ingredient Amish Chicken Gravy Noodles dish is a magnificent, rich, and remarkably effortless comforting classic. By baking raw egg noodles directly in a smooth mixture of savory chicken gravy and broth, the pasta absorbs maximum flavor while it cooks, creating a thick, velvety sauce that tightly hugs the tender shredded chicken. It delivers the nostalgic taste of a slow-simmered Sunday dinner with practically zero active stove time.
Ingredients:
| Ingredient |
Quantity |
| Uncooked wide egg noodles |
12 / ounces |
| Cooked chicken (shredded or diced, leftover or rotisserie) |
2 / cups |
| Low-sodium chicken broth |
2 / cups |
| Chicken gravy |
2 / jars (12 / ounces each) |
| Nonstick cooking spray or butter (for coating the dish) |
1 / optional smear |
Step-by-Step Directions:
Step 1: Prep the Oven and Pan: Preheat your oven to 375°F (190°C). Lightly coat a standard 9 / x 13 / inch glass baking dish with nonstick cooking spray or a thin, even smear of butter to keep the starchy noodles from sticking to the bottom.
Step 2: Build the Noodle and Chicken Base: Scatter the 12 ounces of uncooked wide egg noodles evenly across the bottom of your prepared glass dish. Next, spread the 2 cups of cooked shredded chicken right over the dry pasta, gently tucking some of the meat pieces down into the noodles so they are well distributed throughout the pan.
Step 3: Whisk the Savory Sauce: In a medium mixing bowl or a large liquid measuring cup, combine the 2 jars of chicken gravy and the 2 cups of low-sodium chicken broth. Whisk them together thoroughly until the mixture is completely smooth and pourable.
Tip: Do not skip adding the thin broth. Because you are starting with raw, dry egg noodles, they require this extra moisture to fully expand and soften as they bake in the oven.
Step 4: Submerge and Cover: Slowly pour the gravy-and-broth mixture evenly over the chicken and noodles, ensuring every single noodle gets moistened. Use the back of a spoon to gently press down any stray noodles sticking up so they are mostly submerged in the liquid. Cover the dish tightly with a sheet of aluminum foil to seal in the steam.
Step 5: The Steam Bake: Slide the covered dish into the oven and bake for 35 / to 40 / minutes. You will know it is ready for the next step when the noodles are perfectly tender when pierced with a fork and have absorbed the vast majority of the rich gravy liquid.
Step 6: Thick Top Finish and Rest: Carefully remove the foil sheet, minding the hot escaping steam. Give the casserole a gentle stir to redistribute the chicken and gravy evenly. If you prefer a slightly thicker, beautifully concentrated top layer, return the dish to the oven uncovered for an extra 5 / to 10 / minutes. Let the dish rest on the counter for 5 / to 10 / minutes before serving so the gravy cools down slightly and clings beautifully to the egg noodles.
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