Description
A comforting casserole combining shredded chicken, creamy sauce, and gooey cheese, 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). Grease a 9×13-inch baking dish.
- In a large pot of salted boiling water, cook the egg noodles until just al dente, drain and set aside.
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in the cooked noodles, shredded chicken, half of the cheddar cheese, and half of the crumbled bacon. Mix well.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese and bacon evenly over the top.
- Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10–15 minutes until cheese is melted and bubbly.
- Allow to rest for 5 minutes before serving. Garnish with green onions if desired.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: casserole, chicken, comfort food, easy dinner, family meals