Description
A delicious casserole with tender shredded chicken, egg noodles, and a creamy sauce topped with cheddar cheese and crispy bacon.
Ingredients
- 3 cups cooked chicken, shredded
- ½ cup cooked and crumbled bacon (optional)
- 2 cups egg noodles, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- ½ cup milk
- 1½ cups shredded cheddar cheese, divided
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- 2 tablespoons chopped green onions (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the egg noodles in boiling salted water until just al dente, about 2-3 minutes less than package directions. Drain and set aside.
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth.
- Stir in the shredded chicken, half of the cheddar cheese, and half of the bacon. Mix until well combined.
- Fold the drained egg noodles into the chicken and sauce mixture.
- Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining cheddar cheese and bacon.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, until bubbly and golden.
- Let the casserole rest for 5 minutes before serving. Garnish with green onions if desired.
Notes
This casserole can be made ahead of time and is freezer-friendly. Leftovers taste even better the next day!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food