Why You’ll Love This this Chicken & Corn Noodle Bake
This hearty bake turns humble 2-minute noodles into something your family will actually get excited about, combining tender chicken and sweet corn in a golden, cheesy creation that’s basically comfort food’s greatest hits album.
You’ll love how it sneakily uses up leftover chicken while making everyone think you’re some sort of casserole genius, when really you just threw a bunch of good stuff together and let the oven do the heavy lifting.
The best part is watching people try to figure out what makes it so satisfying – spoiler alert, it’s the crispy cheese top meeting those perfectly tender noodles underneath.
Ingredients List
You’ll need just a handful of simple ingredients to transform basic 2-minute noodles into this crowd-pleasing bake that somehow feels way fancier than it actually is.
- 1 (85 g) packet Maggi 2-minute noodles, chicken flavour
- 1/4 chicken, cooked, shredded
- 125 g corn kernels
- 1 zucchini, grated
- 3 eggs, lightly beaten
- 1/2 cup tasty cheese, grated
- Leftover chicken works perfectly – rotisserie, roasted, or even poached chicken all do the trick
- Frozen corn is totally fine – just thaw it first so you don’t end up with ice crystals in your bake
- Fresh zucchini grates easily – no need to squeeze out moisture since the eggs will bind everything together
- Low-fat cheese option – keeps the indulgence factor while cutting some calories, though regular tasty cheese melts beautifully too
- Free-range eggs – they’ll give you a richer color and better binding power for the bake
- Preheat oven to 180°C – Grease and line the base of a 20cm round cake tin or oven-proof frying pan.
- Prepare the noodles – Break the noodle cake into quarters in a saucepan, cover with boiling water, bring to boil and simmer for 2 minutes, then drain completely.
- Mix the filling – Combine the drained noodles, shredded chicken, corn kernels, grated zucchini, beaten eggs, and contents of the flavour sachet in a large bowl.
- Assemble in tin – Spoon the mixture into your prepared tin, spreading evenly, then sprinkle the grated cheese over the top.
- Bake until set – Place in oven for 25 minutes or until the center is firm and the cheese is golden.
- Serve cheese-side up – Turn out of the pan carefully so the melted cheese layer becomes the attractive top.
- Dairy-free version – Skip the cheese entirely or use a plant-based alternative, and the eggs still hold everything together just fine
- Boost the veggies – Spinach wilts down to nothing and adds sneaky nutrition, or finely diced mushrooms if you’re trying to get kids to eat more vegetables without them noticing
- Simple green salad – Something crisp and fresh cuts through all that cheesy, noodle-y goodness, and honestly, we could all use more greens in our lives.
- Steamed broccoli or green beans – Keep it basic because this dish already has plenty going on, and sometimes simple is exactly what your taste buds need.
- Garlic bread – Because carbs with carbs is a life choice I fully support, and who doesn’t love something buttery and garlicky on the side?
- Fresh tomato slices – The acidity helps balance the richness, plus they add a pop of color that makes your plate look like you actually know what you’re doing.
- Coleslaw – That crispy crunch and tangy dressing work surprisingly well with the soft, savory bake, creating one of those unexpected flavor combinations that just works.
- Don’t skip draining the noodles properly – Nobody wants a soggy mess, so give those noodles a good shake in the colander and let them sit for a minute or two.
- Squeeze the grated zucchini – Wrap it in a clean kitchen towel and give it a firm squeeze to remove excess water, because vegetables love to release their moisture at the worst possible times.
- Let the mixture rest for 5 minutes before baking – This gives the noodles time to absorb some of the egg mixture, which helps everything bind together instead of falling apart when you cut it.
- Check for doneness with a knife – Stick a clean knife into the center and it should come out mostly clean, just like testing a cake, because nobody wants to bite into raw egg.
- Cool for at least 10 minutes before cutting – I know it smells amazing and you want to plunge right in, but patience here prevents your beautiful bake from turning into a pile of delicious rubble on the plate.
- Save leftover corn liquid – If you’re using canned corn, that liquid actually adds flavor, so consider using a tablespoon or two instead of tossing it all down the drain.
- Protein powerhouse – Each serving delivers approximately 18-20g of complete protein from the chicken and eggs, helping keep you satisfied longer.
- Hidden vegetables – The grated zucchini adds fiber, vitamin C, and potassium while virtually disappearing into the dish.
- Corn benefits – Provides antioxidants like lutein and zeaxanthin for eye health, plus additional fiber for digestion.
- Calcium boost – The cheese contributes about 150mg of calcium per serving, supporting bone health.
- B-vitamin rich – Eggs provide vitamin B12 for energy metabolism, while chicken adds niacin and vitamin B6.
- Moderate calories – Each serving contains approximately 280-320 calories, making it a reasonable main dish option.
- Carbohydrate fuel – The noodles provide quick energy, with about 25-30g of carbs per serving.
- Low sugar content – Contains less than 3g of natural sugars, mainly from the corn and vegetables.
- Sodium consideration – The flavor packet adds significant sodium (about 400-500mg per serving), so go easy on additional salt.
Step by Step Directions
Getting this chicken and corn noodle bake from prep to plate takes just 30 minutes with straightforward steps that anyone can master. For an even more authentic homemade experience, consider using fresh noodles made with a premium pasta maker for superior texture and flavor.
Substitutions and Variations
Additional Things to Serve With This Dish
This hearty bake pretty much stands on its own, but a few simple sides can round out the meal beautifully.
Cooking Tips & Tricks (Chef’s Notes)
A few small tweaks can make the difference between a decent bake and one that has everyone asking for the recipe.
Nutritional Facts
This family-friendly bake packs a surprising nutritional punch with protein from chicken and eggs, plus vegetables that even picky eaters won’t notice.
Fun “Did You Know?”
Ever wondered why instant noodles cook so quickly?
They’re pre-cooked and dehydrated through flash-frying, which creates those tiny air pockets that allow hot water to penetrate rapidly.
I find it fascinating that instant noodles were invented in 1958 by Momofuku Ando in Japan.
Here’s another fun fact: corn kernels can pop at temperatures around 180°C – coincidentally, that’s our baking temperature!
Zucchini’s actually 95% water, making it perfect for adding moisture to baked dishes.
When you combine these ingredients, you’re creating a fusion of Asian convenience food with Western baking techniques.
Pretty clever, right?
