Pour cream of chicken soup over raw diced chicken breast, along with 3 ingredients

For a veggie boost, stir 1–1 1/2 cups of frozen peas and carrots or mixed vegetables into the dish right after you pour the cream of chicken soup over the raw chicken, before adding the noodles.

If you like a little extra flavor without adding more ingredients, use a can of cream of chicken soup that’s labeled “herb” or “with herbs” for a built-in seasoning bump. You can also swap the cheddar cheese for mozzarella or Colby Jack for a milder, stretchier melt.

If you prefer a firmer noodle, reduce the milk to 3/4 cup and check the bake around 30–35 minutes. For a make-ahead option, you can assemble everything in the morning, cover tightly, and refrigerate; when you’re ready to bake, set the dish on the counter while the oven preheats and add 5–10 extra minutes of covered baking time to account for the cold start.

To feed a crowd, double the recipe and bake it in two ceramic dishes side by side, rotating them halfway through so they cook evenly.