bob evans chicken and noodles recipe
The Best bob evans chicken and noodles recipe
I’ve been making Bob Evans Chicken and Noodles since my kids were little, and honestly, it’s one of those recipes that feels like a hug in a bowl. There’s something about that rich, tender chicken and the way the noodles soak up the savory broth that makes it feel like a home-cooked meal, no matter how busy life gets. My kids—especially my picky eaters—always ask for it first. It’s not just food; it’s a comfort, and I love that it’s simple enough to whip up on a weeknight but also feels special enough for a family dinner or even a quick weeknight supper when everyone’s tired after a long day.
The health benefits of this recipe are pretty solid too. The lean chicken is packed with protein, and the whole wheat noodles add fiber and nutrients without making the dish feel heavy. I’ve adjusted the recipe over the years to keep it lighter—maybe swapping half the cheese for a sprinkle of Parmesan or using a bit less butter in the sauce—but the kids never notice. It’s a way to feed them well without feeling like they’re eating something “healthy” in a strict sense. Plus, the slow-cooked chicken stays juicy and tender, so it’s always a winner, whether it’s for a weekend meal or a quick lunch that everyone can grab and eat.
Bob Evans Classic Chicken and Noodles
A comforting dish featuring tender chicken in a creamy tomato-based sauce served over buttery egg noodles, perfect for a cozy meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 6 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 cup (240ml) chicken broth
- 1 cup (240ml) tomato sauce
- ½ cup (120ml) heavy cream
- 1 cup (100g) shredded cheddar cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp onion powder
- Salt and black pepper to taste
- 12 oz (340g) egg noodles
- 2 tbsp butter
- 1 tbsp olive oil
- ½ tsp salt
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Season chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Cook for 5-6 minutes per side until golden and cooked through. Remove from skillet and set aside.
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2 In the same skillet, melt butter and add minced garlic. Cook for 30 seconds until fragrant. Pour in chicken broth and tomato sauce, stirring well. Bring to a simmer and reduce heat to low. Add heavy cream, oregano, thyme, and onion powder. Simmer for 5 minutes. Stir in shredded cheddar cheese until melted. Season with salt and pepper to taste.
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3 While the sauce simmers, boil egg noodles according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
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4 In a large bowl, combine cooked noodles with the chicken and sauce. Stir gently to coat evenly. Cover and keep warm.
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5 Preheat oven broiler. Transfer the chicken and noodle mixture to a baking dish lined with parchment paper. Broil for 2-3 minutes until the top is golden and bubbly.
🔧Equipment
- Large skillet or Dutch oven
- Pot for boiling noodles
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Chef’s knife
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Bob Evans Classic Chicken and Noodles Works
This Bob Evans Chicken and Noodles recipe is always a reliable choice for family gatherings because it’s simple yet hearty enough to feed a crowd without feeling too heavy or complicated. The tender chicken and creamy sauce make it comforting, while the cheesy noodles add a satisfying texture that kids and adults alike love—perfect for potlucks, game nights, or just a cozy weeknight meal when you want something quick but still impressive. It’s that kind of recipe that doesn’t require fancy skills but still delivers a flavorful, crowd-pleasing result every time.
❓ Frequently Asked Questions About Bob Evans Chicken and Noodles
1. What are the key ingredients in Bob Evans’ classic Chicken and Noodles recipe?
The key ingredients include boneless, skinless chicken breasts or thighs, egg noodles, chicken broth, butter, milk, onion, garlic, celery, carrots, salt, pepper, and a blend of herbs like thyme, parsley, and bay leaves. Some versions may also include a touch of Worcestershire sauce or a splash of lemon juice for extra flavor.
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2. How do I ensure the chicken is cooked thoroughly without drying out?
To keep the chicken juicy, pat it dry before cooking, then season generously with salt and pepper. Cook it in a large skillet over medium heat, adding a little oil to prevent sticking. Avoid overcrowding the pan—cook in batches if needed. For extra moisture, you can also add a splash of broth or milk while cooking. Rest the chicken for a few minutes before slicing.
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3. Can I substitute any ingredients in Bob Evans’ Chicken and Noodles recipe?
Yes, but keep the dish’s core balance in mind. Instead of egg noodles, you can use rotini, penne, or even gluten-free pasta. For broth, use a high-quality chicken or vegetable broth. If you prefer a lighter sauce, reduce the butter slightly or swap it for olive oil. Some people also replace chicken with turkey or shrimp, but the texture and flavor may differ slightly. Always adjust seasoning to taste.
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4. Why does my Chicken and Noodles taste bland, and how can I improve it?
A bland dish often stems from underseasoning, weak broth, or missing key aromatics. Boost flavor by: – Adding more herbs (fresh thyme, rosemary, or black peppercorns). – Increasing umami with a dash of soy sauce, Worcestershire sauce, or a sprinkle of Parmesan. – Toasting aromatics (onion, garlic, celery, and carrots) before cooking for deeper flavor. – Using a splash of red wine (deglaze the pan after cooking the meat). – Finishing with lemon juice or a sprinkle of fresh parsley for brightness.
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5. How should I prepare the noodles to avoid mushy texture?
To keep noodles al dente, cook them in well-salted water (1 tablespoon salt per gallon of water) and boil for 1 minute less than the package instructions suggest. Drain immediately, reserving a little pasta water if needed for the sauce. Avoid stirring the noodles while cooking—they’ll release starch and become gummy. Toss them in the sauce just before serving to prevent overcooking.
