Oven-Baked 4-Ingredient Amish Chicken à la King Noodles: The Easiest Creamy Casserole You’ll Ever Make

Servings: 4–6 | Prep time: 5 minutes | Bake time: 40–50 minutes | Rest time: 5–10 minutes | Total time: About 1 hour

There are casseroles that require chopping, sautéing, and juggling multiple pots and pans. And then there are casseroles like this one — the kind that come together in about five minutes with just four ingredients and a single baking dish. This Oven-Baked 4-Ingredient Amish Chicken à la King Noodles is pure, unapologetic convenience food that doesn’t sacrifice an ounce of comfort.

Inspired by simple Amish and Pennsylvania Dutch home cooking, this casserole takes the classic creamy chicken à la king — traditionally served over toast or biscuits — and transforms it into a hearty, noodle-packed baked dish that feeds a crowd with almost no effort. Canned chicken à la king does the heavy lifting, providing tender chicken, mushrooms, peas, and that signature creamy sauce. Broth and milk thin it to the perfect consistency, and wide egg noodles bake right in the sauce, absorbing all that savory goodness as they cook.

The result is a creamy, comforting, scoopable casserole that tastes like you spent all afternoon in the kitchen. Serve it with a side salad or some crusty bread, and you have a meal that will disappear before you know it.

This is the kind of recipe that belongs in every busy cook’s back pocket. It’s budget-friendly, kid-approved, and so easy that even a beginner can nail it on the first try.

Why You’ll Love This Recipe

Only four ingredients – Noodles, canned chicken à la king, broth, milk.
No pre-cooking noodles – They cook perfectly right in the casserole.
Five minutes of prep – Open, whisk, pour, cover, bake.
Creamy, comforting, and satisfying– Classic chicken à la king flavor.
One dish – Minimal cleanup.
Budget-friendly – Canned chicken à la king is affordable and shelf-stable.
Perfect for busy weeknights – Set it and forget it.

Ingredients

Uncooked wide egg noodles – 8 ounces
Canned chicken à la king (condensed or ready-to-serve) – 2 cans (10.5 ounces each)
Low-sodium chicken broth (or water) – 1½ cups
Whole milk (or 2% milk) – 1 cup

Ingredient Notes

What is chicken à la king? Chicken à la king is a classic creamy dish made with diced chicken, mushrooms, peas, pimentos, and a rich cream sauce. It’s sold canned (similar to cream soups) in the same aisle as tuna and chicken. Look for brands like Swanson, Hormel, or store-brand. If you can’t find it, you can substitute 2 cans of cream of chicken soup + 1 cup of cooked diced chicken + ½ cup of frozen peas.

What kind of egg noodles? Wide egg noodles are traditional and hold up well to baking. Extra-wide noodles work too. Avoid very thin noodles (like fine egg noodles) — they can become mushy. If you don’t have egg noodles, any short pasta (rotini, shells, elbows) works, but the texture will be different.

Why low-sodium broth? Canned chicken à la king already contains salt. Low-sodium broth lets you control the salt level. If you only have regular broth, reduce or omit any additional salt.

Can I use water instead of broth? Yes, but the casserole will be less flavorful. If using water, consider adding a pinch of garlic powder, onion powder, and black pepper to boost the flavor.

What kind of milk? Whole milk creates the creamiest sauce. 2% milk works well. Skim milk will produce a thinner, less rich sauce. For an ultra-creamy casserole, use half-and-half instead of milk.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 375°F (190°C) . Lightly grease a 9×13-inch casserole dish with butter or cooking spray so the noodles don’t stick.

Step 2: Add the Uncooked Noodles

Spread the 8 ounces of uncooked wide egg noodles evenly in the bottom of the prepared casserole dish. This is your base layer — no need to parboil or pre-cook them.

Why no boiling? The noodles will cook directly in the sauce, absorbing the creamy liquid as they bake. This saves time, uses fewer dishes, and results in noodles that are infused with flavor.

Step 3: Make the Sauce

In a medium bowl or large measuring cup, whisk together:

2 cans chicken à la king
1½ cups low-sodium chicken broth
1 cup whole milk

Whisk until the mixture is smooth and pourable. You’re aiming for a consistency similar to a thin cream soup — thin enough to soak into and soften the noodles as they bake.

Step 4: Pour the Sauce Over the Noodles

Slowly pour the chicken à la king mixture evenly over the uncooked egg noodles. Use the back of a spoon to gently nudge the mixture into the corners and down into the noodles so everything is moistened. Every noodle should be at least partially submerged.

Step 5: Cover and Bake

Cover the casserole dish tightly with aluminum foil. This traps steam and helps the noodles cook through in the sauce instead of drying out.

Bake, covered, for 35 to 40 minutes, until the noodles are tender when you poke a fork down into the center. If the noodles still feel firm, re-cover and bake for an additional 5–10 minutes, checking again.

Step 6: Uncover and Finish

Once the noodles are tender, remove the foil and bake uncovered for another 5 to 10 minutes to slightly thicken and set the sauce on top. The casserole should be bubbling around the edges.

Step 7: Rest and Serve

Remove the dish from the oven and let the casserole rest for 5 to 10 minutesbefore serving. This allows the sauce to thicken slightly and makes it easier to scoop clean portions.

Serve warm, spooned into bowls. The casserole will be creamy, comforting, and absolutely delicious.

Variations & Tips

Add Vegetables

Stir into the sauce before pouring over the noodles:

1 cup frozen peas and carrots – Classic chicken à la king addition
1 cup sliced mushrooms – Fresh or canned
½ cup diced red bell pepper – Adds color and sweetness
1 cup frozen broccoli florets – Adds crunch and color

Add Cheese

Sprinkle ½ cup of shredded Parmesan, cheddar, or Swiss cheese over the top during the last 5 minutes of baking (uncovered). The cheese will melt into a golden, bubbly topping.

Make It with a Crumb Topping

Mix ½ cup of panko breadcrumbs with 2 tablespoons of melted butter and sprinkle over the casserole before the uncovered bake. This adds a crispy, crunchy topping.

Make It with Rotisserie Chicken (No Canned Sauce)

If you can’t find canned chicken à la king, make your own sauce:

2 cans cream of chicken soup
1 cup cooked diced rotisserie chicken
½ cup frozen peas
¼ cup diced pimentos (optional)
Proceed with the recipe as written

Make It Gluten-Free

Use gluten-free wide egg noodles(several brands make them)
Use gluten-free cream of chicken soup if making the homemade version
Check that your canned chicken à la king is gluten-free (read the label)

Make It in the Slow Cooker

Add uncooked noodles to the greased slow cooker.
Whisk together chicken à la king, broth, and milk.
Pour over noodles. Do not stir.
Cook on LOW for 3–4 hours or HIGH for 1½–2 hours.
Stir before serving. (Note: The slow cooker version won’t have the baked top.)

Make It in the Instant Pot

Add noodles, sauce mixture, and 1 cup of water to the Instant Pot.
Pressure cook on HIGH for 5 minutes.
Quick release.
Stir and serve. (This version is more like a creamy noodle soup than a baked casserole.)

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days. The casserole will thicken as it cools — that’s normal.

Reheating:

Microwave: 1–2 minutes per serving. Add a splash of milk if it seems dry.
Oven: 350°F for 10–15 minutes, covered with foil to prevent drying out.
Skillet: Warm over medium-low heat, adding a splash of broth or milk to loosen.

Freezing: This casserole freezes reasonably well for up to 2 months. The creamy sauce may separate slightly upon thawing, but stirring usually brings it back together. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions (FAQs)

Do I need to cook the noodles before adding them to the casserole?

No. That’s the beauty of this recipe. The noodles cook directly in the sauce, absorbing all the creamy flavor as they bake. This saves time and dishes.

Can I use a different pasta shape?

Yes. Short pasta shapes like rotini, shells, or elbows work well. Avoid long noodles like spaghetti — they won’t distribute evenly. If using a different shape, the cooking time may vary slightly.

Why are my noodles still hard after baking?

A few possibilities:

You didn’t add enough liquid (the noodles need to be mostly submerged)
Your oven temperature is too low (use an oven thermometer to check)
You didn’t cover the dish tightly enough (steam escaped)
You used a different type of pasta that needs more liquid or time

Can I use water instead of chicken broth?

Yes, but the casserole will be less flavorful. If using water, add ½ teaspoon of chicken bouillon granules or a pinch of salt and garlic powder to boost the flavor.

What if I can’t find canned chicken à la king?

Substitute with:

2 cans cream of chicken soup
1 cup cooked diced chicken
½ cup frozen peas
¼ cup diced pimentos (optional)
Mix together and proceed with the recipe

Can I add a crispy topping?

Absolutely. Sprinkle ½ cup of crushed Ritz crackers, panko breadcrumbs, or French fried onions over the casserole during the last 5–10 minutes of baking (uncovered).

What should I serve with this casserole?

This is a complete meal on its own, but it pairs beautifully with:

A simple green salad – With a tangy vinaigrette
Steamed green beans or broccoli – Adds color and crunch
Crusty bread – For sopping up extra sauce
Roasted vegetables – Asparagus, Brussels sprouts, or carrots

What to Serve With It

As a complete meal:

This casserole has protein (chicken), carbs (noodles), and vegetables (peas, mushrooms, pimentos from the canned sauce). It’s a complete meal on its own.

Simple sides:

Green salad – With a lemon vinaigrette to cut the richness
Steamed broccoli or green beans – Adds color and crunch
Roasted asparagus – Elegant and easy
Crusty bread or dinner rolls – For sopping up every drop of sauce

For a bigger spread:

Slow Cooker 3-Ingredient Bacon and Cabbage – Double the comfort food
Creamed Peas and Potatoes – Classic side dish
Applesauce – Sweet and cool on the side

The Amish and Pennsylvania Dutch Tradition

Chicken à la king is not exclusively Amish, but it became a beloved dish in Pennsylvania Dutch country because it uses simple, affordable ingredients and can be stretched to feed a large family. The name “à la king” (meaning “in the style of the king”) sounds fancy, but the dish is humble at its core — chicken in a cream sauce with mushrooms, peas, and pimentos.

In Amish and Mennonite homes, casseroles like this one are popular because they can be assembled quickly, baked in a single dish, and left to cook while other chores are done. This oven-baked version honors that tradition while using convenient canned ingredients that make it accessible to any home cook.

Final Thoughts

This Oven-Baked 4-Ingredient Amish Chicken à la King Noodles is the definition of easy comfort food. Four ingredients. One dish. Five minutes of prep. And a creamy, satisfying casserole that tastes like you fussed for hours.

The noodles cook right in the sauce, absorbing all that savory, creamy goodness. The canned chicken à la king does the heavy lifting. And the final uncovered bake creates a slightly thickened, bubbling top that’s absolutely irresistible.

Make this on a busy weeknight when you need dinner on the table with minimal effort. Make it for a potluck when you need to bring something everyone will love. Or make it just because you’re craving something creamy and comforting. Your family will ask for it again and again.