Description
A comforting casserole with tender chicken, creamy sauce, and a cheesy topping that is perfect for busy weeknights.
Ingredients
Scale
- 3 cups cooked chicken (shredded, about 2 large chicken breasts)
- 2 cups egg noodles (uncooked)
- 1 can (10.5 oz / 300 g) cream of chicken soup
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese (divided)
- ½ cup cooked and crumbled bacon (about 6 slices)
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- 2 tablespoons chopped green onions (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the noodles in salted boiling water until just al dente. Drain and set aside.
- Make the sauce by whisking together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper in a large bowl until smooth.
- Stir the cooked noodles, shredded chicken, half of the cheddar cheese, and half of the crumbled bacon into the sauce mixture until fully coated.
- Transfer the mixture to the prepared baking dish. Top with the remaining cheddar cheese and crumbled bacon.
- Bake covered with foil for 20 minutes. Then uncover and bake for another 10–15 minutes, until the cheese is melted and bubbly.
- Let the casserole rest for about 5 minutes before slicing. Garnish with chopped green onions if desired.
Notes
Store leftovers in the refrigerator for up to 3-4 days, or freeze for later enjoyment. This dish can be enhanced with added veggies or different cheese types.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: casserole, chicken, comfort food, quick dinner, weeknight meal