Description
A comforting one-dish meal combining tender chicken, creamy sauce, and cheesy goodness, perfect for busy weeknights.
Ingredients
- 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 oven to 350°F (175°C). Grease a 9×13-inch (or similar size) baking dish.
- Cook the noodles: In a large pot of salted boiling water, cook the egg noodles until just al dente (slightly firm, since they’ll bake more). Drain and set aside.
- Make the sauce: In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Assemble the casserole: Stir the cooked noodles, shredded chicken, half of the cheddar cheese, and half of the bacon into the sauce mixture. Mix until everything is evenly coated.
- Transfer to dish: Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese and bacon evenly on top.
- Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 10-15 minutes, until the cheese is melted and bubbly.
- Serve: Let rest for 5 minutes before serving. Garnish with green onions if desired.
Notes
Store leftovers in an airtight container for 3-4 days or freeze for 2-3 months. Can customize with different proteins or add favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American