Creamy Chicken And Noodle Bake Recipe

About this recipe

A comforting dinner dish featuring tender chicken, creamy mushroom sauce, and cheesy noodles, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 400 g Licious Chicken Breast Boneless
• 100 g Sambar Onion Peeled
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 160 g Wai Wai Chinese Hakka Egg Noodles
• 150 g Mooz Cream Cheese
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Wash the chicken breasts, pat them dry, and season with salt and pepper.
2. 2. In a large pot, bring water to a boil and cook the chicken breasts for about 10 minutes or until fully cooked. Remove the chicken and set aside to cool.
3. 3. In the same pot, add the noodles to the chicken broth and cook until tender, about 8-10 minutes. Drain the noodles and set aside.
4. 4. Once the chicken has cooled, cut it into small bite-sized pieces.
5. 5. In a large mixing bowl, combine the cooked noodles, chicken pieces, cream of mushroom soup, diced onion, chopped bell pepper, diced tomatoes, and cubed cheese.
6. 6. Transfer the mixture to a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
7. 7. Remove from the oven and let it cool slightly before serving. Enjoy your creamy chicken and noodle bake!