We love a fresh harvest! There’s no better way to celebrate all your hard work than by getting to taste all the yummy things you’ve grown. Harvest Chicken Noodle Bake incorporates all of your garden-fresh veggies and mixes them with some bouncy egg noodles and some savory ground chicken. It’s creamy on the inside and crunchy on top to create a bake so good, you’ll always be motivated to get back out in the garden! Who needs a blue ribbon when you’ve got Harvest Chicken Noodle Bake?! Taste your reward instead!


  • 4 tablespoons unsalted butter, plus more, to taste, for greasing the dish
  • 1 (8-ounce) bag extra-wide egg noodles
  • 3/4 cup panko breadcrumbs
  • 3 tablespoons olive oil
  • 6 ounces sharp cheddar, grated, divided
  • 2 carrots, sliced
  • 1 red bell pepper, chopped
  • 8 ounces mushrooms, sliced
  • 1 cup frozen lima beans, thawed
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, chopped
  • 2 thyme sprigs, plus more, to taste, for garnish
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 pound ground chicken
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock
  • 3/4 cup heavy cream


Step 1 –Preheat the oven to 425 degrees F.

Step 2 –Use the extra butter to grease a 3-quart baking dish.

Step 3 –In a pot of salted, boiling water, cook the noodles to al dente, according to the package directions. Drain the noodles.

Step 4 –In a bowl, add the panko, the oil, and 1/4 cup of the cheddar and stir to combine. Set it aside.

Step 5 –In a large skillet over medium-high heat, melt the remaining 4 tablespoons of the butter.

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Step 6 –Add the carrots, the bell pepper, the mushrooms, the lima beans, the onion, the garlic, and 2 of the thyme sprigs and season with the salt and the pepper. Cook, stirring occasionally, until the vegetables are tender, about 6-8 minutes.

Step 7 –Add the ground chicken to the veggie mixture and cook, while crumbling the meat, until the chicken reaches an internal temperature of 165 degrees F, about 3-4 minutes.

Step 8 –Add the flour to the chicken mixture and cook, stirring constantly, about 1 minute.

Step 9 –Add the wine to the chicken mixture and cook until it has reduced by half, about 2-3 minutes.

Step 10 –Add the stock and the heavy cream to the chicken mixture and bring to a simmer.

Step 11 –Cook the chicken mixture until it just starts to thicken, about 2-4 minutes.

Step 12 –Remove and discard the thyme sprigs from the chicken mixture.

Step 13 –In a large bowl, add the cooked noodles, the cooked chicken mixture, and the remaining cheddar and stir until the cheese has melted.

Step 14 –Season the noodle mixture with the salt and the pepper.

Step 15 –Pour the noodle mixture into the prepared baking dish and sprinkle with the reserved panko mixture.

Step 16 –Bake until it is golden-brown on top, about 10-12 minutes.

Step 17 –Serve the bake garnished with the extra thyme sprigs.