22 Delicious Chicken Noodle Hotdish Creations

Versatile, comforting, and always a crowd-pleaser—chicken noodle hotdish is the ultimate weeknight hero! Whether you’re craving creamy classics, spicy twists, or veggie-packed variations, this cozy staple delivers warmth and flavor in every bite. Dive into our roundup of 22 delicious creations, and get ready to transform your dinner routine with recipes that are as easy to love as they are to make. Let’s dig in!

Classic Chicken Noodle Hotdish with Creamy Mushroom Sauce

Perfect for chilly evenings, this comforting hotdish transforms humble ingredients into pure nostalgia. Packed with tender chicken and egg noodles bathed in rich mushroom creaminess—it’s the cozy dinner you’ll crave all season long.

Ingredients

• 2 tablespoons clarified butter
• 1 pound boneless, skinless chicken thighs, diced into 1-inch pieces
• 8 ounces cremini mushrooms, thinly sliced
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 cup heavy cream
• 2 cups low-sodium chicken stock
• 8 ounces wide egg noodles
• 1 teaspoon fresh thyme leaves
• ½ teaspoon freshly grated nutmeg
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat clarified butter in a large oven-safe Dutch oven over medium-high heat until shimmering.
3. Season chicken thighs generously with kosher salt and black pepper.
4. Sear chicken until golden brown on all sides, about 6-8 minutes total.
5. Transfer chicken to a plate using tongs. Tip: Don’t overcrowd the pan to ensure proper browning.
6. Add mushrooms to the Dutch oven in a single layer.
7. Sauté mushrooms until deeply browned and moisture has evaporated, about 8 minutes.
8. Stir in diced onion and cook until translucent, about 5 minutes.
9. Add minced garlic and cook until fragrant, 30 seconds.
10. Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes to make a roux.
11. Slowly whisk in warmed milk until no lumps remain.
12. Whisk in heavy cream and chicken stock until smooth.
13. Bring sauce to a simmer, stirring frequently.
14. Add egg noodles, fresh thyme, and grated nutmeg to the sauce.
15. Return seared chicken and any accumulated juices to the pot.
16. Simmer uncovered for 8 minutes, stirring occasionally. Tip: The noodles will finish cooking in the oven.
17. Meanwhile, combine panko breadcrumbs, Parmesan cheese, and olive oil in a small bowl.
18. Sprinkle breadcrumb mixture evenly over the hotdish.
19. Transfer Dutch oven to preheated oven and bake for 20 minutes until topping is golden and sauce is bubbling. Tip: For extra crisp topping, broil for the final 2 minutes.
20. Remove from oven and let rest for 10 minutes before serving.

What emerges is pure comfort—the egg noodles soak up that velvety mushroom sauce while maintaining perfect bite. Serve it straight from the Dutch oven for maximum drama, or portion into individual ramekins for elegant single servings. The crispy panko topping provides delightful texture against the creamy interior.

Cheesy Chicken Noodle Hotdish with Broccoli

Satisfy every comfort food craving with this creamy, cheesy masterpiece. Transform basic ingredients into a bubbling casserole that delivers maximum flavor with minimal effort. This hotdish combines tender chicken, al dente noodles, and crisp-tender broccoli in a luxurious cheese sauce.

Ingredients

– 2 tablespoons extra virgin olive oil
– 1 pound boneless, skinless chicken thighs, diced into 1-inch pieces
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups fresh broccoli florets, cut into bite-sized pieces
– 8 ounces wide egg noodles
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 cup heavy cream
– 2 cups sharp cheddar cheese, freshly grated
– 1 cup Monterey Jack cheese, freshly grated
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper
– ½ teaspoon kosher salt
– ¼ cup panko breadcrumbs
– 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced chicken thighs and cook for 6-8 minutes until golden brown and internal temperature reaches 165°F.
4. Transfer chicken to a plate using a slotted spoon, reserving drippings in the skillet.
5. Add diced onion to the skillet and sauté for 4-5 minutes until translucent.
6. Stir in minced garlic and cook for 30 seconds until fragrant.
7. Add broccoli florets and cook for 3 minutes until bright green but still crisp.
8. Meanwhile, cook egg noodles in salted boiling water for 6 minutes until al dente.
9. Drain noodles immediately and rinse with cold water to stop the cooking process.
10. Melt butter in a separate saucepan over medium heat until foaming subsides.
11. Whisk in flour and cook for 1 minute until golden to create a roux.
12. Gradually pour in warmed milk while whisking constantly to prevent lumps.
13. Add heavy cream and continue whisking until sauce thickens to coat the back of a spoon.
14. Reduce heat to low and stir in cheddar and Monterey Jack cheeses until fully melted.
15. Season sauce with smoked paprika, black pepper, and kosher salt.
16. Combine cooked noodles, chicken, vegetable mixture, and cheese sauce in the prepared baking dish.
17. Mix panko breadcrumbs with Parmesan cheese and sprinkle evenly over the casserole.
18. Bake uncovered for 25-30 minutes until bubbling and topping is golden brown.
19. Let rest for 10 minutes before serving to allow the sauce to set properly.

Resting transforms this hotdish from good to extraordinary—the cheese sauce thickens to velvety perfection while the broccoli maintains its vibrant bite. Serve scooped over crusty bread to soak up every drop of the rich sauce, or portion into individual ramekins for elegant single servings. The contrast between the crispy panko crust and creamy interior makes each bite texturally exciting.

Spicy Buffalo Chicken Noodle Hotdish

Huddle up for comfort food that brings the heat! This spicy buffalo chicken noodle hotdish transforms classic game-day flavors into a bubbling, family-friendly casserole. Get ready for creamy, tangy, and fiery layers that bake into pure coziness.

Ingredients

– 12 oz wide egg noodles
– 2 cups shredded rotisserie chicken
– 1 cup Frank’s RedHot Buffalo Sauce
– 8 oz cream cheese, softened
– 1 cup crumbled blue cheese
– 1 cup heavy cream
– 1/2 cup unsalted butter
– 1 cup diced celery
– 1/2 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 cup panko breadcrumbs
– 2 tbsp extra virgin olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Bring a large pot of salted water to a rolling boil and cook the egg noodles for 6 minutes until al dente.
3. Drain the noodles thoroughly and toss with 1 tablespoon of olive oil to prevent sticking.
4. Melt the unsalted butter in a large skillet over medium heat.
5. Sauté the diced celery and chopped onion for 5–7 minutes until translucent and fragrant.
6. Add the minced garlic and cook for 1 additional minute until aromatic.
7. Reduce the heat to low and stir in the softened cream cheese until fully melted and smooth.
8. Gradually whisk in the heavy cream, creating a velvety base.
9. Fold in the Frank’s RedHot Buffalo Sauce, shredded rotisserie chicken, kosher salt, and black pepper.
10. Combine the buffalo chicken mixture with the cooked egg noodles in the prepared baking dish.
11. Sprinkle the crumbled blue cheese evenly over the top layer.
12. Toss the panko breadcrumbs with the remaining olive oil and scatter over the casserole for a crispy crust.
13. Bake uncovered for 25–30 minutes until the topping is golden brown and the sauce bubbles vigorously at the edges.
14. Let the hotdish rest for 10 minutes before serving to allow the layers to set.

Let the bold buffalo sauce meld with the creamy, cheesy noodles for a texture that’s both comforting and crave-worthy. Serve scoops alongside crisp celery sticks and carrot batons to balance the heat, or top with extra blue cheese crumbles for an indulgent finish.

Herbed Lemon Chicken Noodle Hotdish

You’re craving that perfect comfort food that actually tastes sophisticated. This herbed lemon chicken noodle hotdish delivers restaurant-quality flavor with cozy casserole vibes—ready to become your new go-to weeknight hero.

Ingredients

– 1½ pounds boneless, skinless chicken thighs, trimmed of excess fat
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 8 ounces wide egg noodles
– 2 cups chicken bone broth
– 1 cup heavy cream
– ¼ cup fresh lemon juice
– 2 tablespoons Dijon mustard
– 1 tablespoon fresh thyme leaves
– 1 teaspoon fresh rosemary, finely chopped
– ½ cup grated Parmigiano-Reggiano
– ½ cup panko breadcrumbs
– 2 tablespoons extra virgin olive oil
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Pat the chicken thighs completely dry with paper towels and season generously on both sides with kosher salt and freshly ground black pepper.
3. Heat the clarified butter in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Sear the chicken thighs for 4-5 minutes per side until deeply golden brown, then transfer to a plate—they will finish cooking in the oven.
5. Reduce heat to medium and sauté the diced onion in the same skillet for 6-8 minutes until translucent and lightly caramelized.
6. Add the minced garlic and cook for 60 seconds until fragrant but not browned.
7. Pour in the chicken bone broth, using a wooden spoon to scrape up all the browned bits from the bottom of the skillet.
8. Whisk in the heavy cream, fresh lemon juice, and Dijon mustard until fully incorporated and slightly thickened.
9. Stir in the fresh thyme leaves and chopped rosemary, then season the sauce with additional kosher salt to balance the acidity.
10. Add the wide egg noodles to the skillet, ensuring they’re fully submerged in the liquid.
11. Return the seared chicken thighs to the skillet, nestling them among the noodles.
12. Combine the grated Parmigiano-Rggiano, panko breadcrumbs, and extra virgin olive oil in a small bowl to create the topping.
13. Sprinkle the breadcrumb mixture evenly over the entire surface of the hotdish.
14. Transfer the skillet to the preheated oven and bake for 25-30 minutes until the noodles are tender, the chicken reaches 165°F internally, and the topping is golden brown and crisp.
15. Let the hotdish rest for 8-10 minutes before serving to allow the sauce to thicken slightly.

Outrageously creamy noodles soak up that bright lemon-herb sauce while the crisp panko topping provides perfect texture contrast. Opt for serving this directly from the skillet at the table—the dramatic presentation makes it ideal for casual entertaining. That golden crust gives way to tender chicken that practically melts against the rich, tangy noodles.

Chicken Noodle Hotdish with Crispy Fried Onions

Let’s transform classic comfort into something extraordinary. This chicken noodle hotdish delivers creamy nostalgia with a crispy, golden crown that’ll have everyone fighting for the last bite.

Ingredients

– 2 cups dried egg noodles
– 1 lb boneless, skinless chicken thighs, diced into ½-inch pieces
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups chicken bone broth
– 1 cup heavy cream
– 1 cup frozen peas
– ½ cup sour cream
– 1 tsp fresh thyme leaves
– ½ tsp freshly grated nutmeg
– 1½ cups crispy fried onions
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Cook the egg noodles in salted boiling water for 6 minutes until al dente, then drain thoroughly.
3. Heat clarified butter in a 10-inch cast iron skillet over medium-high heat until shimmering.
4. Season diced chicken thighs generously with kosher salt and black pepper.
5. Sear chicken in the hot skillet for 3-4 minutes per side until golden brown but not cooked through.
6. Transfer partially cooked chicken to a plate, leaving rendered fat in the skillet.
7. Add finely diced onion to the skillet and sauté for 5 minutes until translucent.
8. Stir in minced garlic and cook for 30 seconds until fragrant.
9. Pour in chicken bone broth, scraping up any browned bits from the skillet bottom.
10. Whisk in heavy cream and bring the mixture to a gentle simmer.
11. Return the seared chicken and any accumulated juices to the skillet.
12. Fold in the drained egg noodles until evenly coated with the creamy sauce.
13. Stir in frozen peas, sour cream, fresh thyme leaves, and freshly grated nutmeg.
14. Season the mixture with additional salt and pepper, then smooth the top with a spatula.
15. Sprinkle crispy fried onions evenly over the entire surface.
16. Bake uncovered for 25 minutes until the edges are bubbling and the topping is deeply golden.
17. Let the hotdish rest for 10 minutes before serving to allow the sauce to thicken.

Glistening with creamy sauce and crowned with that irresistible crunch, this hotdish delivers contrasting textures in every bite. The nutmeg and thyme add subtle aromatic notes that elevate the rich chicken flavor. Serve it straight from the skillet for maximum drama, or portion into individual ramekins for a stylish twist on comfort food.

Garlic Parmesan Chicken Noodle Hotdish

Viral comfort just leveled up. This garlicky, cheesy chicken noodle hotdish delivers cozy perfection in every bite—your new cold-weather obsession starts now.

Ingredients

– 1 lb boneless, skinless chicken thighs, patted dry and diced into 1-inch pieces
– 8 oz wide egg noodles
– 2 cups heavy cream
– 1 cup freshly grated Parmigiano-Reggiano cheese
– 4 garlic cloves, minced
– 1 large yellow onion, finely diced
– 2 tbsp unsalted butter
– 1 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– ¼ tsp crushed red pepper flakes
– 2 tbsp fresh Italian parsley, finely chopped

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add the egg noodles and cook for 6 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the noodles immediately and rinse under cool water to stop the cooking process.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Add the diced chicken thighs in a single layer and sear for 3 minutes per side until golden brown.
7. Transfer the chicken to a clean plate using a slotted spoon, leaving the drippings in the skillet.
8. Reduce the heat to medium and melt the unsalted butter in the same skillet.
9. Sauté the diced yellow onion for 5 minutes until translucent and fragrant.
10. Add the minced garlic and cook for 1 minute until aromatic but not browned.
11. Pour in the heavy cream, scraping the bottom of the skillet to incorporate the fond.
12. Simmer the sauce for 4 minutes until slightly thickened, stirring constantly.
13. Stir in the grated Parmigiano-Reggiano cheese until fully melted and emulsified.
14. Season the sauce with kosher salt, black pepper, and crushed red pepper flakes.
15. Fold the cooked egg noodles and seared chicken into the sauce until evenly coated.
16. Transfer the skillet to the preheated oven and bake for 18 minutes until bubbly and lightly golden.
17. Remove the hotdish from the oven and let it rest for 5 minutes to allow the sauce to set.
18. Garnish with freshly chopped Italian parsley before serving.

Nothing beats the creamy, velvety texture against the tender chicken and al dente noodles. Each forkful delivers a punch of garlic and nutty Parmigiano-Reggiano that’s bold but balanced. Try scooping it over garlic-rubbed toast or topping with crispy breadcrumbs for extra crunch.

Southwestern Chicken Noodle Hotdish with Corn and Beans

Craving comfort with a spicy kick? This Southwestern chicken noodle hotdish transforms weeknight dinner into a flavor fiesta. Combine tender chicken, hearty beans, and sweet corn in one glorious bake that’ll have everyone asking for seconds.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and diced into ½-inch pieces
• 2 tbsp avocado oil, divided
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp ancho chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can fire-roasted corn, drained
• 1 (10.5 oz) can condensed cream of chicken soup
• 1 cup chicken broth
• 8 oz wide egg noodles
• ½ cup shredded Monterey Jack cheese
• 2 tbsp fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat until shimmering.
3. Add diced chicken thighs and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
4. Transfer chicken to a plate, leaving any rendered fat in the skillet.
5. Add remaining 1 tablespoon of avocado oil to the same skillet and reduce heat to medium.
6. Sauté diced yellow onion for 4-5 minutes until translucent and fragrant.
7. Add minced garlic and cook for 30 seconds until aromatic but not browned.
8. Sprinkle ancho chili powder, ground cumin, and smoked paprika over the onion mixture, stirring constantly for 1 minute to toast the spices.
9. Return the cooked chicken to the skillet along with rinsed black beans and fire-roasted corn.
10. Pour in condensed cream of chicken soup and chicken broth, stirring to combine all ingredients evenly.
11. Bring the mixture to a gentle simmer, then remove from heat.
12. Spread uncooked wide egg noodles evenly across the bottom of your prepared baking dish.
13. Pour the hot chicken and vegetable mixture over the noodles, ensuring all noodles are submerged in liquid.
14. Cover the baking dish tightly with aluminum foil and bake at 375°F for 30 minutes.
15. Remove the foil and sprinkle shredded Monterey Jack cheese evenly over the top.
16. Return to the oven uncovered and bake for an additional 10-12 minutes until cheese is melted and bubbly.
17. Let the hotdish rest for 5 minutes before serving to allow the sauce to thicken.
18. Garnish with chopped fresh cilantro and serve with lime wedges for squeezing over individual portions.

Remarkably creamy with a subtle smoky heat, this hotdish delivers satisfying texture contrasts between al dente noodles and tender chicken. The bright acidity from fresh lime cuts through the richness beautifully. Try serving it straight from the skillet with extra cilantro and a dollop of cool sour cream for the ultimate comfort meal experience.

Bacon Ranch Chicken Noodle Hotdish

Brace your taste buds for the ultimate comfort food mashup. This creamy, savory hotdish transforms simple ingredients into pure nostalgia with crispy bacon, tender chicken, and ranch-seasoned noodles baked to golden perfection. Get ready to impress with minimal effort and maximum flavor payoff.

Ingredients

– 8 ounces wide egg noodles
– 1 pound boneless, skinless chicken thighs, diced into 1-inch pieces
– 6 slices thick-cut applewood smoked bacon, chopped
– 1 tablespoon extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 cups heavy cream
– 1 cup low-sodium chicken broth
– 1 ounce ranch seasoning mix
– 1 cup sharp white cheddar cheese, freshly grated
– 1/2 cup panko breadcrumbs
– 2 tablespoons unsalted butter, melted
– 1/4 cup fresh chives, finely chopped
– Kosher salt to season
– Freshly cracked black pepper to season

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Cook the egg noodles in a large pot of salted boiling water for 6 minutes until al dente, then drain thoroughly. Tip: Undercook slightly as noodles will continue cooking in the oven.
3. Render the chopped bacon in a large skillet over medium heat for 8-10 minutes until crisp, then transfer to a paper towel-lined plate using a slotted spoon.
4. Season diced chicken thighs generously with kosher salt and black pepper.
5. Heat olive oil in the same skillet over medium-high heat and sear chicken pieces for 5-6 minutes until golden brown on all sides.
6. Add diced onion to the skillet and sauté for 4 minutes until translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Pour in heavy cream and chicken broth, then whisk in ranch seasoning until fully incorporated.
9. Bring the sauce to a gentle simmer and cook for 3 minutes until slightly thickened.
10. Combine the drained noodles, chicken mixture, and half the cooked bacon in the prepared baking dish.
11. Sprinkle freshly grated cheddar cheese evenly over the top.
12. Toss panko breadcrumbs with melted butter and remaining bacon, then scatter over the cheese layer. Tip: The butter helps create an extra-crispy topping.
13. Bake uncovered for 25-30 minutes until bubbly and the topping is golden brown. Tip: For extra browning, broil for the final 2 minutes.
14. Rest the hotdish for 5 minutes before garnishing with fresh chives.

Expect creamy noodles with perfectly tender chicken and that signature ranch tang in every bite. The crispy bacon-panko topping provides delightful texture contrast against the rich, velvety sauce beneath. Serve this family-friendly dish straight from the oven with a simple green salad for the ultimate weeknight win.

Teriyaki Chicken Noodle Hotdish with Snap Peas

Let’s transform your weeknight dinner game with this umami-packed teriyaki creation that comes together in one glorious pan. Layer savory chicken, chewy noodles, and crisp snap peas for a comforting hotdish that delivers restaurant-quality flavor with minimal cleanup. This is the kind of meal that’ll have everyone asking for seconds before you’ve even sat down.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 oz wide egg noodles
• 2 cups sugar snap peas, trimmed
• 3 tbsp toasted sesame oil
• 4 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 3/4 cup low-sodium soy sauce
• 1/4 cup mirin
• 2 tbsp light brown sugar
• 1 tbsp rice vinegar
• 1 tsp cornstarch
• 2 tbsp cold water
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Heat 2 tablespoons of toasted sesame oil in a large oven-safe skillet over medium-high heat until shimmering.
3. Add the chicken pieces in a single layer, searing for 3-4 minutes per side until golden brown.
4. Transfer the partially cooked chicken to a clean plate using tongs.
5. Reduce heat to medium and add the remaining sesame oil to the same skillet.
6. Sauté the minced garlic and grated ginger for 45 seconds until fragrant but not browned.
7. Whisk together soy sauce, mirin, brown sugar, and rice vinegar in a small bowl until the sugar dissolves completely.
8. Pour the teriyaki mixture into the skillet, scraping up any browned bits from the bottom.
9. Create a cornstarch slurry by whisking cornstarch with 2 tablespoons of cold water until smooth.
10. Stir the slurry into the simmering sauce and cook for 1 minute until slightly thickened.
11. Return the chicken to the skillet along with any accumulated juices.
12. Add the uncooked egg noodles, arranging them evenly across the skillet.
13. Scatter the trimmed snap peas over the noodles in an even layer.
14. Pour enough hot water into the skillet to just cover the noodles, about 2 cups.
15. Bring the mixture to a gentle simmer on the stovetop, then immediately transfer to the preheated oven.
16. Bake uncovered for 18-20 minutes until the noodles are al dente and most liquid is absorbed.
17. Remove from oven and let rest for 5 minutes to allow the sauce to thicken further.
18. Garnish with sliced scallions and toasted sesame seeds before serving.

Just out of the oven, this hotdish delivers the perfect textural contrast between tender chicken, springy noodles, and crisp-tender snap peas. The glossy teriyaki glaze clings beautifully to every component, creating layers of sweet-savory flavor in each bite. For an elevated presentation, serve individual portions in shallow bowls with extra scallions and a drizzle of chili crisp for those who like heat.

Tuscan Chicken Noodle Hotdish with Sun-Dried Tomatoes

Brace yourself for comfort food that’s about to go viral. This Tuscan-inspired hotdish layers tender chicken, chewy noodles, and sun-dried tomatoes in a creamy, herb-infused sauce. Get ready to impress your feed with this cozy masterpiece.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed and patted dry
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 cup oil-packed sun-dried tomatoes, drained and julienned
• 3 tbsp all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 cup heavy cream
• 1 cup low-sodium chicken stock
• 8 oz wide egg noodles
• 1 cup freshly grated Parmigiano-Reggiano
• 1/4 cup fresh basil leaves, chiffonaded
• 2 tsp dried Italian seasoning
• 1/2 tsp crushed red pepper flakes
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Season the chicken thighs generously with kosher salt and black pepper on both sides.
3. Heat the olive oil in a large, oven-safe skillet over medium-high heat until shimmering.
4. Sear the chicken thighs for 5–6 minutes per side until deeply golden brown and internal temperature reaches 165°F.
5. Transfer the chicken to a cutting board and let rest for 5 minutes before shredding with two forks.
6. Reduce the skillet heat to medium and sauté the diced onion for 4 minutes until translucent.
7. Add the minced garlic and cook for 60 seconds until fragrant but not browned.
8. Stir in the sun-dried tomatoes and Italian seasoning, toasting for 1 minute to bloom the flavors.
9. Sprinkle the flour over the mixture and cook for 2 minutes, stirring constantly to form a roux.
10. Gradually whisk in the warm milk, followed by the heavy cream and chicken stock, until the sauce is smooth and thickened.
11. Bring the sauce to a gentle simmer, then stir in the egg noodles, shredded chicken, and half of the Parmigiano-Reggiano.
12. Tip: For al dente noodles, ensure the sauce just covers them before baking.
13. Transfer the skillet to the preheated oven and bake uncovered for 20 minutes until the noodles are tender and the top is bubbly.
14. Tip: If the top isn’t golden after 20 minutes, broil for 2–3 minutes, watching closely to prevent burning.
15. Remove the skillet from the oven and let it rest for 10 minutes to allow the sauce to set.
16. Tip: Resting ensures the sauce clings to the noodles instead of pooling.
17. Garnish with the remaining Parmigiano-Reggiano, fresh basil, and a sprinkle of red pepper flakes.

Just pulled from the oven, this hotdish boasts creamy, clingy sauce coating every noodle, with bursts of tangy sun-dried tomatoes and savory shredded chicken. Serve it straight from the skillet with a crisp arugula salad to cut through the richness, or top with buttery breadcrumbs for extra crunch. Each forkful delivers comfort with a sophisticated Tuscan twist.

Thai Peanut Chicken Noodle Hotdish

Get ready to transform your weeknight dinner game with this fusion masterpiece. Grab those chopsticks because this Thai-inspired hotdish brings bold peanut flavor and satisfying textures that’ll have everyone begging for seconds. Ground chicken mingles with rice noodles in a creamy, spicy sauce that’s pure comfort food magic.

Ingredients

• 1 lb ground chicken
• 8 oz wide rice noodles
• 3/4 cup full-fat coconut milk
• 1/2 cup creamy peanut butter
• 2 tbsp fish sauce
• 1 tbsp freshly grated ginger
• 2 cloves garlic, finely minced
• 1 tbsp coconut oil
• 1/2 cup chicken stock
• 1 tbsp lime juice, freshly squeezed
• 1 tsp red pepper flakes
• 1/4 cup roasted peanuts, roughly chopped
• 2 scallions, thinly sliced on bias
• 1/4 cup fresh cilantro leaves

Instructions

1. Preheat oven to 375°F and position rack in center position.
2. Soak rice noodles in warm water for 15 minutes until pliable but still firm.
3. Heat coconut oil in large oven-safe skillet over medium-high heat until shimmering.
4. Add ground chicken and cook for 6-8 minutes, breaking apart with wooden spoon until no pink remains.
5. Add minced garlic and grated ginger, cooking for 60 seconds until fragrant.
6. Whisk together peanut butter, coconut milk, fish sauce, and chicken stock in separate bowl until smooth.
7. Pour peanut sauce mixture into skillet, stirring to combine with chicken.
8. Drain soaked noodles and arrange in single layer over chicken mixture.
9. Transfer skillet to preheated oven and bake for 20 minutes until noodles are tender and sauce bubbles around edges.
10. Remove from oven and let rest for 5 minutes to allow sauce to thicken slightly.
11. Drizzle with fresh lime juice and sprinkle with red pepper flakes.
12. Garnish with chopped peanuts, sliced scallions, and fresh cilantro leaves.

The finished dish boasts tender rice noodles that soak up the rich peanut sauce while maintaining perfect bite. Creamy coconut milk balances the spicy kick from red pepper flakes, creating layers of flavor in every forkful. Serve family-style straight from the skillet with extra lime wedges for squeezing over individual portions.

Chicken Alfredo Noodle Hotdish

Zesty comfort food gets a creamy upgrade with this Midwestern-meets-Italian classic. Imagine tender egg noodles swimming in rich garlic-Parmesan sauce, layered with juicy shredded chicken and baked until golden. This is the casserole your weeknight dreams are made of.

Ingredients

– 12 oz wide egg noodles
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp extra-virgin olive oil
– 1 tsp kosher salt
– ½ tsp freshly cracked black pepper
– 4 tbsp European-style unsalted butter
– 4 garlic cloves, minced
– 3 tbsp all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano
– ¼ tsp freshly grated nutmeg
– 1 cup panko breadcrumbs
– 2 tbsp chopped fresh flat-leaf parsley

Instructions

1. Preheat oven to 375°F and butter a 9×13-inch baking dish.
2. Cook egg noodles in salted boiling water for 6 minutes until al dente, then drain thoroughly. Tip: Undercook noodles slightly as they’ll continue cooking in the oven.
3. Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Sear chicken thighs for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer chicken to a cutting board and let rest for 5 minutes before shredding with two forks.
7. Melt butter in the same skillet over medium heat until foaming subsides.
8. Add minced garlic and sauté for 60 seconds until fragrant but not browned.
9. Whisk in flour and cook for 2 minutes until the roux turns pale golden.
10. Gradually pour in warmed milk while whisking constantly to prevent lumps.
11. Add heavy cream and continue whisking until the sauce thickens enough to coat the back of a spoon, about 3-4 minutes.
12. Remove from heat and stir in ¾ cup Parmigiano-Reggiano and nutmeg until fully incorporated.
13. Combine cooked noodles, shredded chicken, and sauce in the prepared baking dish, folding gently to distribute evenly.
14. Mix remaining ¼ cup Parmigiano-Reggiano with panko breadcrumbs and sprinkle evenly over the casserole. Tip: For extra crunch, spray the topping lightly with cooking oil before baking.
15. Bake uncovered for 25-30 minutes until the topping is golden brown and the edges are bubbling vigorously.
16. Let rest for 10 minutes before serving to allow the sauce to set properly. Tip: Resting prevents a runny sauce and makes serving cleaner.
17. Garnish with chopped fresh parsley.

Just out of the oven, this hotdish delivers the ultimate comfort: creamy, cheesy sauce clinging to every noodle, with juicy chicken in every bite. The crispy panko topping gives way to a luxuriously smooth interior that’s rich without being heavy. Serve it straight from the baking dish with a simple arugula salad to cut through the richness, or pack leftovers for next-level lunchbox envy.

Tex-Mex Chicken Noodle Hotdish

Fusing comfort food nostalgia with bold Tex-Mex flair, this hotdish transforms weeknight dinner into a flavor fiesta. Imagine tender chicken, al dente noodles, and zesty spices baked to golden perfection—your casserole dish will never be the same.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 2 tbsp avocado oil, divided
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 poblano pepper, seeded and diced
– 1 jalapeño, finely minced (seeds removed for milder heat)
– 1 tbsp ground cumin
– 2 tsp smoked paprika
– 1 tsp dried oregano
– 8 oz wide egg noodles
– 4 cups chicken bone broth
– 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
– 1 cup heavy cream
– 2 cups shredded Monterey Jack cheese
– 1/4 cup fresh cilantro, chopped
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Pat chicken thighs completely dry with paper towels and season generously with kosher salt and black pepper on both sides.
3. Heat 1 tablespoon avocado oil in a large, oven-safe skillet over medium-high heat until shimmering.
4. Sear chicken thighs for 5-6 minutes per side until deeply golden brown and internal temperature reaches 165°F.
5. Transfer chicken to a cutting board and let rest for 5 minutes before shredding with two forks.
6. In the same skillet, heat remaining 1 tablespoon avocado oil over medium heat.
7. Sauté diced onion for 4-5 minutes until translucent and edges begin to caramelize.
8. Add minced garlic, diced poblano, and minced jalapeño, cooking for 2 more minutes until fragrant.
9. Stir in ground cumin, smoked paprika, and dried oregano, toasting for 30 seconds to release their essential oils.
10. Pour in chicken bone broth, using a wooden spoon to scrape up any browned bits from the skillet bottom.
11. Add fire-roasted diced tomatoes with their juices and bring mixture to a gentle simmer.
12. Stir in wide egg noodles, ensuring they’re fully submerged in the liquid.
13. Simmer uncovered for 8 minutes, stirring occasionally to prevent sticking.
14. Reduce heat to low and stir in heavy cream until fully incorporated.
15. Fold in shredded chicken and half of the shredded Monterey Jack cheese.
16. Season mixture with additional kosher salt and black pepper to balance flavors.
17. Sprinkle remaining cheese evenly over the top of the hotdish.
18. Transfer skillet to preheated oven and bake for 18-20 minutes until cheese is bubbly and lightly browned.
19. Remove from oven and let rest for 5 minutes to allow the sauce to thicken slightly.
20. Garnish with freshly chopped cilantro before serving.

Expect creamy, cheesy noodles with a subtle kick from the peppers and warming spices. The fire-roasted tomatoes add smoky depth that complements the tender shredded chicken beautifully. Elevate your presentation by serving individual portions in cast iron mini-skillets, topped with extra cilantro and a dollop of cool crema for contrast.

Barbecue Chicken Noodle Hotdish

Oozing with smoky-sweet barbecue vibes and Midwest comfort, this hotdish transforms simple ingredients into a crave-worthy weeknight hero. Imagine tender chicken, chewy egg noodles, and a creamy, tangy sauce baked to golden perfection. It’s the cozy, crowd-pleasing dinner you’ll want on repeat.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and diced into 1-inch pieces
• 8 oz wide egg noodles
• 1 cup barbecue sauce (hickory-smoked variety)
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup sour cream
• 1/4 cup unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup whole milk
• 1 tbsp all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the egg noodles and cook for 6 minutes until al dente.
4. Drain the noodles thoroughly and set aside.
5. Heat a large oven-safe skillet over medium-high heat.
6. Add the diced chicken thighs and season with kosher salt and black pepper.
7. Sear the chicken for 5–7 minutes until golden brown on all sides.
8. Transfer the chicken to a plate, leaving drippings in the skillet.
9. Reduce heat to medium and melt the unsalted butter in the skillet.
10. Sauté the finely diced yellow onion for 4 minutes until translucent.
11. Add the minced garlic and cook for 1 minute until fragrant.
12. Sprinkle in the all-purpose flour and smoked paprika, stirring constantly for 1 minute to form a roux.
13. Gradually whisk in the whole milk until the sauce is smooth and slightly thickened.
14. Stir in the barbecue sauce and sour cream until fully incorporated.
15. Return the seared chicken and any accumulated juices to the skillet.
16. Fold in the cooked egg noodles until evenly coated with the sauce.
17. Top evenly with the freshly grated sharp cheddar cheese.
18. Transfer the skillet to the preheated oven and bake for 20 minutes until bubbly and the cheese is melted.
19. Switch the oven to broil and broil for 2–3 minutes until the top is golden and slightly crisp.
20. Remove from the oven and let rest for 5 minutes before serving.
21. Garnish with finely chopped fresh chives.

What emerges is a textural dream—cheesy, caramelized edges give way to tender noodles and juicy chicken in a smoky, tangy sauce. For a next-level twist, serve it scooped over crispy tater tots or alongside a sharp, vinegar-based slaw to cut through the richness.

Spinach and Artichoke Chicken Noodle Hotdish

Ready to transform your weeknight dinner game? This creamy, cheesy casserole combines tender chicken with earthy spinach and tangy artichokes in a rich, comforting sauce. Bake it up golden and bubbly for the ultimate cozy meal that’ll have everyone asking for seconds.

Ingredients

• 2 cups wide egg noodles, uncooked
• 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
• 2 tbsp clarified butter
• 1 yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 cup chicken stock
• 14 oz artichoke hearts, drained and quartered
• 5 oz fresh spinach, roughly chopped
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp smoked paprika
• ½ tsp freshly ground black pepper
• ¼ tsp kosher salt

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Cook the egg noodles for 6 minutes until al dente, then drain thoroughly. Tip: Undercook the noodles slightly since they’ll absorb sauce while baking.
4. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear the diced chicken thighs for 4-5 minutes until golden brown on all sides.
6. Transfer the chicken to a plate, leaving drippings in the skillet.
7. Sauté the diced onion in the skillet for 3-4 minutes until translucent.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Pour in chicken stock, scraping up any browned bits from the skillet bottom.
10. Whisk in heavy cream and softened cream cheese until the mixture is smooth and emulsified.
11. Stir in smoked paprika, black pepper, and kosher salt.
12. Return the seared chicken to the skillet along with any accumulated juices.
13. Fold in the quartered artichoke hearts and chopped spinach until the spinach wilts, about 2 minutes.
14. Add the drained egg noodles, tossing to coat evenly in the sauce. Tip: For extra creaminess, let the mixture rest off heat for 5 minutes before baking.
15. Sprinkle mozzarella and Parmesan cheeses evenly over the top.
16. Transfer the skillet to the preheated oven and bake for 20-25 minutes until the cheese is melted and bubbly with golden edges. Tip: For a deeper color, broil for the final 2-3 minutes while watching closely.
17. Remove from oven and let stand for 5 minutes before serving.

Velvety cream sauce clings to every noodle while the artichokes provide bright, tangy bursts against the savory chicken. Serve it straight from the skillet with a crisp green salad, or scoop leftovers into mason jars for a next-day lunch that reheats beautifully.

Cajun Chicken Noodle Hotdish with Andouille Sausage

Ditch the dinner dilemma with this flavor-packed Cajun comfort classic. Browned chicken thighs and smoky sausage mingle with egg noodles in a creamy, spice-kissed sauce that bakes to golden perfection. Get ready for a one-dish wonder that brings the bayou to your table.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, patted dry
– 12 oz Andouille sausage, sliced into ¼-inch coins
– 2 cups yellow onion, medium dice
– 1 cup celery, finely chopped
– 1 cup green bell pepper, medium dice
– 3 cloves garlic, minced
– 2 tbsp clarified butter
– 2 tbsp Cajun seasoning blend
– 3 cups chicken stock, warmed
– 1 cup heavy cream
– 8 oz wide egg noodles
– ½ cup panko breadcrumbs
– ¼ cup grated Parmesan cheese
– 2 tbsp extra virgin olive oil
– Kosher salt to season

Instructions

1. Preheat oven to 375°F.
2. Season chicken thighs generously with kosher salt and 1 tablespoon Cajun seasoning.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until shimmering.
4. Sear chicken thighs for 5-6 minutes per side until deeply golden brown.
5. Remove chicken and set aside to rest.
6. Add Andouille sausage coins to the same skillet and cook for 3-4 minutes until lightly browned.
7. Add diced onion, celery, and bell pepper to the skillet.
8. Sauté vegetables for 6-8 minutes until softened and lightly caramelized.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Sprinkle remaining Cajun seasoning over the vegetable mixture.
11. Pour in warmed chicken stock, scraping up any browned bits from the pan bottom.
12. Add heavy cream and bring to a gentle simmer.
13. Stir in egg noodles, ensuring they are fully submerged in the liquid.
14. Return chicken thighs to the skillet, nestling them into the noodle mixture.
15. Transfer skillet to the preheated oven and bake uncovered for 25 minutes.
16. Meanwhile, combine panko breadcrumbs, Parmesan cheese, and olive oil in a small bowl.
17. Remove skillet from oven after 25 minutes and sprinkle breadcrumb mixture evenly over the surface.
18. Return to oven and bake for an additional 10-12 minutes until topping is golden brown and crispy.
19. Let rest for 8-10 minutes before serving to allow the sauce to thicken.

Zesty, creamy, and deeply satisfying, this hotdish delivers tender chicken and perfectly cooked noodles in every bite. The crispy panko topping provides textural contrast to the rich, spice-infused sauce. Serve it straight from the skillet with a side of crusty bread for soaking up every last drop of that Cajun-kissed goodness.

Conclusion

Excitingly, these 22 chicken noodle hotdish recipes offer comforting classics and creative twists perfect for any family dinner. We hope you find new favorites to warm your kitchen and satisfy hungry appetites! Try one soon, then share which dish you loved most in the comments below. Don’t forget to pin this roundup on Pinterest to save these delicious ideas for later!