Cozy Copycat Bob Evans Chicken-N-Noodles Deep Dish (Easy Home Recipe)
If you’ve ever sat in a Bob Evans booth on a chilly day with a steaming bowl of chicken and noodles in front of you, you know exactly why we’re here today. That rich, creamy sauce. The soft, home-style noodles. The tender chicken tucked under a buttery, golden crust. It’s like a warm hug in a baking dish. Today I’m sharing my *copycat* version of Bob Evans Chicken-N-Noodles Deep Dish that you can make at home with simple pantry ingredients. It’s family-friendly, budget-friendly, and perfect for weeknights or Sunday supper.About Bob Evans & Their Classic Comfort Food
Bob Evans started as a small Ohio farm and sausage shop and has grown into a comfort-food favorite across the Midwest and beyond. When you walk in, you usually smell buttery biscuits, roasted turkey, and that savory chicken-and-noodle aroma drifting from the kitchen. Their Chicken-N-Noodles Deep Dish is one of those dishes that feels like it came straight from Grandma’s oven. Imagine:- Thick, hearty egg noodles in a silky, savory sauce
- Shredded chicken that’s tender and juicy
- A golden, flaky crust on top that soaks up all the flavor
- Steam rising up with the smell of butter, herbs, and slow-simmered chicken
Copycat Bob Evans Chicken-N-Noodles Deep Dish Recipe
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| A warm, comforting copycat Bob Evans Chicken-N-Noodles Deep Dish with tender chicken, soft egg noodles, and a buttery golden topping—perfect for cozy family dinners |
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour–1 hour 5 minutes
Ingredients
For the Chicken & Noodles Filling:- 1 ½ pounds boneless, skinless chicken breasts (or thighs)
- 6 cups low-sodium chicken broth, divided
- 2 cups wide egg noodles (uncooked)
- 2 tablespoons unsalted butter
- 1 small onion, finely diced (about ½ cup)
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- ½ cup whole milk or half-and-half
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley (optional for extra color)
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or poultry seasoning (optional, but delicious)
- 6 tablespoons cold unsalted butter, cut into small cubes
- ¾ cup cold milk (plus 1 tablespoon more if needed)
- Fresh parsley, chopped
Step-by-Step Instructions
1. Cook the Chicken Safely
1. In a large pot, add the chicken and 4 cups of the chicken broth.2. Bring to a gentle boil over medium-high heat, then reduce to a simmer.
3. Simmer 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F when checked with a meat thermometer.
4. Remove chicken to a plate and let it cool slightly. Do not discard the broth.
5. Shred the chicken with two forks into bite-sized pieces.
2. Cook the Noodles
1. Bring the remaining broth in the pot back to a gentle boil.2. Add the egg noodles and cook according to package directions until just tender (usually 6–8 minutes).
3. Turn off the heat. Leave noodles in the broth; this will become part of your sauce.
3. Make the Creamy Sauce Base
1. In a large skillet or Dutch oven, melt 2 tablespoons butter over medium heat.2. Add diced onion, carrots, and celery. Cook 5–7 minutes, stirring often, until the vegetables are softened and the onion is translucent.
3. Stir in the minced garlic and cook 30 seconds, just until fragrant.
4. Sprinkle ⅓ cup flour over the veggies and stir well to coat; cook for 1–2 minutes. This cooks out the raw flour taste.
5. Slowly whisk in 2 cups of the hot chicken broth from the noodle pot, stirring constantly to prevent lumps.
6. Add the milk or half-and-half, salt, pepper, thyme, and dried parsley.
7. Simmer over medium-low heat for 3–5 minutes, stirring frequently, until the sauce is thick and creamy.
If it gets too thick, stir in a splash of extra broth. If it’s too thin, simmer a bit longer.
4. Combine Chicken, Noodles & Sauce
1. Using a slotted spoon, transfer the cooked noodles into the sauce.2. Stir in the shredded chicken.
3. Add a bit more broth (¼–½ cup) as needed until the mixture is thick but spoonable—like a very hearty chicken pot pie filling.
4. Taste and adjust salt and pepper.
5. Prepare the Deep Dish
1. Preheat your oven to 400°F.2. Lightly grease a 9x13-inch baking dish (or a similar 3-quart casserole dish).
3. Pour the chicken-and-noodles mixture into the dish and spread it evenly.
Make the Fluffy Biscuit Topping
6. Mix the Dry Ingredients
1. In a medium bowl, whisk together:- 1 ½ cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or poultry seasoning (if using)
7. Cut in the Butter
1. Add the cold butter cubes to the flour mixture.2. Use a pastry cutter, two knives, or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter left.
8. Add the Milk
1. Pour in the ¾ cup cold milk.2. Stir gently until a soft dough forms. Don’t overmix. If it seems dry, add up to 1 extra tablespoon milk.
9. Top the Casserole
You can do this two ways:- Drop-style: Scoop spoonfuls of dough and “drop” them evenly over the chicken and noodles for a rustic, bubbly top.
- Spread-style: Gently pat the dough out with your hands and lay it over the top in pieces, lightly pressing to connect.
Note: For a fusion-style recipe of two restaurant favorites check out our Copycat Red Lobster Cheddar Bay Biscuits® recipe and replace steps 6-8 above with steps 2-5 of that recipe instead.
Bake Until Golden & Bubbly
10. Bake Safely
1. Place the dish on the middle rack of your preheated 400°F oven.2. Bake 20–25 minutes, or until:
- The topping is golden brown.
- The filling is bubbling up around the edges.
- An instant-read thermometer inserted into the center of the filling reads at least 165°F.
11. Serve & Enjoy
Spoon big scoops into bowls or onto plates. Garnish with fresh parsley if you like. Serve with green beans, a simple salad, or just a warm roll if you want to go full comfort mode.Approximate Nutrition (Per Serving)
These numbers are estimates for 6 servings:- Calories: ~520
- Protein: ~32 g
- Carbohydrates: ~46 g
- Fat: ~22 g
- Saturated Fat: ~10 g
- Sodium: ~900 mg (varies with broth brand and added salt)
Easy Shortcuts for Busy Nights
Want that cozy Bob Evans–style chicken-and-noodles flavor with less effort? Try these time-savers.Use Rotisserie Chicken
- Swap raw chicken for about 3 cups shredded rotisserie chicken.
- Use boxed broth instead of poaching the chicken.
Crock-Pot (Slow Cooker) Version
Filling:- Add raw chicken, carrots, celery, onion, garlic, spices, and 4 cups broth to your slow cooker.
- Cook on LOW 6–7 hours or HIGH 3–4 hours, until chicken is tender and at least 165°F.
- Remove chicken, shred, then return to the pot.
- Stir in uncooked egg noodles, cover, and cook on HIGH another 20–30 minutes, until noodles are soft.
- Whisk together ⅓ cup flour and ½ cup milk; stir into the slow cooker and cook on HIGH 15–20 minutes to thicken.
- Make the biscuit dough as written.
- Transfer filling to a baking dish and add topping, then bake 15–20 minutes at 400°F to brown the crust.
Refrigerated Biscuit Shortcut
On a super busy night:- Skip the homemade biscuit topping.
- Use canned refrigerated biscuits: cut them in halves or quarters and place on top of the hot filling.
- Bake at 375–400°F until the biscuits are cooked through and browned (check the package for timing).
Allergy & Special Diet Swaps
Everyone deserves a cozy bowl of chicken and noodles. Here are some common adjustments:Gluten-Free Option
- Noodles: Use gluten-free egg-style noodles or your favorite GF pasta.
- Thickener: Replace all-purpose flour with a gluten-free all-purpose blend or 2–3 tablespoons cornstarch (stir cornstarch into cold milk, then add to hot filling).
- Topping: Use a gluten-free biscuit mix or top with gluten-free puff pastry if you have it.
Dairy-Free Option
- Butter: Use a dairy-free butter substitute or olive oil.
- Milk: Use unsweetened almond milk, oat milk, or soy milk.
- Biscuit Topping: Use dairy-free butter and your favorite non-dairy milk in the dough.
Lighter / Paleo-Inspired Twist
- Swap egg noodles for spiralized zucchini or spaghetti squash (add after baking so they don’t get mushy).
- Use arrowroot or tapioca starch to thicken instead of flour.
- Use coconut milk or almond milk instead of dairy.
- Skip the biscuit topping and bake as a creamy chicken-and-veggie bake.
Vegetarian Version
This won’t be a direct copycat, but you can keep the comforting vibe:- Swap chicken for mushrooms, extra carrots, peas, and/or chickpeas.
- Use vegetable broth instead of chicken broth.
- Keep the same creamy sauce and biscuit topping, using veggie substitutions as needed.
Tips for the Best Copycat Chicken-N-Noodles Deep Dish
- Season as you go: Taste the broth, the sauce, then the combined filling. A pinch more salt or pepper can really wake up the flavors.
- Don’t overcook the noodles: Slightly underdone noodles will finish in the oven and keep a nice bite.
- Keep the topping cold: Cold butter in the biscuit dough = fluffier, flakier topping.
- Rest before serving: Those 10 minutes after baking help the filling set so it’s not soupy.
Can You Make This Ahead?
Absolutely.- Prep the filling up to 2 days ahead: Store in the fridge in an airtight container.
- When ready to bake, warm the filling on the stove until hot and bubbly, pour into the baking dish, then add fresh biscuit topping and bake.
- Leftovers: Store in the fridge up to 3–4 days. Reheat in the oven at 350°F until hot in the center, or microwave individual portions until steaming.
Let’s Talk: Did You Nail the Bob Evans Vibes?
Have you tried the original Bob Evans Chicken-N-Noodles Deep Dish at the restaurant? How does this homemade version compare for you?- Did you add peas, corn, or extra veggies?
- Did you try a shortcut, like rotisserie chicken or canned biscuits?
- Serve it to picky eaters? How did it go?
- Leave a comment below with your tweaks and tips.
- Share this recipe with a friend who misses Bob Evans or loves cozy casseroles.
Important Disclaimers
This recipe is a homemade copycat inspired by the Bob Evans Chicken-N-Noodles Deep Dish entree. It is not endorsed by, sponsored by, or affiliated with Bob Evans in any way. All restaurant names and related marks are trademarks or registered trademarks of their respective owners, and are used here for descriptive and educational purposes only. No insider knowledge of Bob Evans’ proprietary recipes, methods, or ingredients is claimed or implied.
Affiliate Disclosure: Simply Copycat Recipes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. This means if you click on certain links and make a purchase, we may earn a small commission at no additional cost to you. We only recommend products we personally use or genuinely believe will help you in the kitchen.
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