Dump and Bake Peri Peri Chicken Noodles
Shredded rotisserie chicken and ramen noodles baked together in one dish with a creamy, smoky peri peri sauce. An easy dump and bake dinner with almost no prep, ready in 40 minutes.
A shop bought rotisserie chicken, a generous pour of my Portuguese Peri Peri Sauce and a few pantry staples are all this dump and bake asks of you. A good bottled peri peri sauce works too, so use whichever you have in the fridge. Everything goes straight into one baking dish, the foil goes on, and the oven quietly does the work while you set the table or sort tomorrow’s lunches.
The ramen noodles soften as they bake, drinking in a sauce made creamy with a little cream and gently smoky with paprika and tomato paste. By the time the foil comes off, the shredded chicken is tucked all through the noodles and the sauce has turned thick and glossy.
A squeeze of lemon, crumbled feta, spring onion and parsley finish it beautifully. Set the dish in the middle of the table with a pair of tongs and let everyone help themselves.
Prep: 10 min · Cook: 30 min · Serves: 4 · Cuisine: Australian · Category: Dinner
Ingredients
Dump and Bake Peri Peri Chicken Noodles
- 3 cups shredded roast or rotisserie chicken (about half a large chicken)
- ⅓ cup (80ml) Portuguese Peri Peri Sauce, or a good bought peri peri sauce
- 2 tbsp tomato paste
- 3 garlic cloves, crushed
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tbsp olive oil
- 3 cups (750ml) chicken stock
- ½ cup (125ml) thickened cream
- 3 instant ramen bricks, flavour sachets discarded
To Serve
- ½ lemon
- 2 spring onions, finely sliced
- A small handful of flat leaf parsley, chopped
- 50g feta, crumbled (optional)
Method
- Preheat the oven to 180°C fan (200°C conventional).
- In a baking dish about 20 x 30cm, whisk together the peri peri sauce, tomato paste, garlic, smoked paprika, oregano, olive oil, chicken stock and cream until smooth.
- Stir in the shredded rotisserie chicken. Press the ramen bricks into the peri peri sauce so they sit mostly under the surface, then spoon a little sauce over the tops.
- Cover tightly with foil and bake for 20 minutes.
- Remove the foil and gently loosen the noodles with tongs, turning them through the sauce and chicken.
- Bake uncovered for a further 8 to 10 minutes, until the noodles are tender and the sauce is thick and glossy.
- Rest the noodle bake for 2 minutes. Squeeze over the lemon, then scatter with spring onion, parsley and feta. Serve straight from the dish.
Serving Suggestion
This dump and bake is a full meal on its own, but a fresh, crunchy side like Crunchy Asian Cabbage Slaw sits well beside it. Keep a jar of Portuguese Peri Peri Sauce on the table for anyone who likes more heat, or stir a little Peri Peri Oil through their bowl. If you would rather cook on the stovetop, Easy Peri Peri Chicken Noodles comes together in one skillet in twenty minutes.
Notes
I use my Portuguese Peri Peri Sauce here, which brings roasted capsicum depth and real warmth. A good bought peri peri sauce works well too. Choose a medium one if your family prefers a gentler heat.
A shop bought rotisserie chicken is ideal for this dump and bake, but any leftover roast chicken works. Shred it into bite sized pieces so it warms through evenly.
Rotisserie chicken and peri peri sauce are both well seasoned, so taste before adding any salt at the end.
For a dairy free version, leave out the cream and feta and add an extra ½ cup of stock. Any instant ramen brick works. Thicker noodles may need 2 to 3 extra minutes under the foil.
The Grace Table Tip
Press the ramen bricks down firmly and make sure the tops are wet before the foil goes on. Any dry corners stay crisp and chewy, so a quick spoonful of peri peri sauce over each one makes all the difference.
Store leftovers covered in the fridge for up to 2 days. The noodles absorb the sauce overnight, so add a splash of stock before reheating.