Filipino Chicken Noodle Bake
A comforting casserole version of chicken noodle soup, featuring shredded chicken, egg noodles, and a cheesy topping.
Servings: 6 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 3 cups cooked shredded chicken Rotisserie or boiled chicken thighs work well.
- 3-4 cups chicken broth Add more if you prefer a saucier bake.
- 2 cups egg noodles You can also use macaroni or sotanghon.
- 1 cup grated cheese Quick melt, mozzarella, or cheddar work well.
Aromatics and Vegetables
- 1 medium onion Finely chopped.
- 2 cloves garlic Minced.
- 1 inch ginger Optional.
- 1 cup carrots Chopped.
- 2 cups cabbage Chopped.
Seasoning
- 1 tablespoon fish sauce Can substitute with salt.
- 1 teaspoon black pepper To taste.
Optional Ingredients
- 1 cup evaporated milk Or all-purpose cream.
- 1 cup crushed crackers For topping.
Instructions
Preparation
- Sauté onion and garlic in a little oil until soft. Add ginger if using.
- Toss in carrots and cook for a couple of minutes, then add cabbage last so it stays crisp.
- Pour in chicken broth and bring to a gentle simmer. Add evaporated milk or cream.
- Season with fish sauce or salt and plenty of black pepper.
- Stir in cooked shredded chicken and noodles, ensuring everything is coated and saucy.
- Transfer to a greased baking dish. Top with cheese and optional crushed crackers or breadcrumbs.
Baking
- Bake at 180 C (350 F) for about 15 to 20 minutes, until bubbly and the cheese is melted and lightly golden.
- Let it sit for 5 to 10 minutes before serving to thicken and scoop better.
Notes
Keep it saucy before baking, as noodles will soak up the liquid. Season in layers and let rest before serving for best results.