Chicken Ramen Bake
A ridiculously easy, budget-friendly dinner made with instant ramen, rotisserie chicken, frozen veggies, and a sweet-savory sauce that bakes into tender, saucy noodles. This cozy ramen casserole is simple, low-cost, and perfect for busy weeknights when you need a guaranteed dinner win.
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Ingredients
Sauce
- 1/3 C low-sodium soy sauce
- ½ cup chicken broth
- 1½ Tbsp rice vinegar
- 6 Tbsp ¼ cup + 2 Tbsp brown sugar
- 3 cloves garlic minced
Bake
- 4 ramen packets the cheap kind; discard seasoning packets
- Rotisserie chicken shredded/chopped
- Frozen vegetables about a small bag, add as many or as little as you like
- 2 cups chicken broth
Instructions
- Preheat Oven: Preheat oven to 375°F.
- Make the Sauce: In a bowl, whisk together the soy sauce, rice vinegar, brown sugar, and minced garlic until combined.
- Build the Bake: Add the dry ramen noodles, breaking them up to fit flat as needed, shredded rotisserie chicken, frozen vegetables, and chicken broth to a 9×13 baking dish.
- Add the Sauce: Pour the prepared sauce over everything and gently toss to combine.
- Bake: Cover loosely with lid or foil and bake for 23-25 minutes or until the noodles are tender and the sauce has reduced into a saucy ramen bake. Stir halfway through.
- Serve: Give everything one final stir and serve warm.
Servings: 5