Description
A comforting casserole with shredded chicken, creamy sauce, egg noodles, cheese, and bacon, perfect for weeknight dinners.
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 the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large pot of salted boiling water, cook 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 the cooked noodles, shredded chicken, half of the cheddar cheese, and half of the bacon into the sauce mixture until evenly coated.
- Pour the mixture into the prepared baking dish. Sprinkle with the remaining cheddar cheese and bacon on top.
- Cover with foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with green onions if desired.
Notes
You can substitute shredded rotisserie chicken for the cooked chicken to save time. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze before baking for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: casserole, chicken, comfort food, easy dinner, family meal