Description
A rich and creamy casserole featuring chicken and bacon, perfect for busy weeknights or family gatherings.
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 your oven to 350°F (175°C).
- Boil the egg noodles according to package instructions; drain and set aside.
- In a large bowl, mix together the shredded chicken, cream of chicken soup, sour cream, milk, garlic powder, onion powder, black pepper, and salt. Fold in the cooked noodles, half of the cheddar cheese, and half of the bacon.
- Transfer to a greased baking dish, spreading evenly. Top with the remaining cheese and bacon.
- Bake for 25 minutes or until bubbly and golden brown.
- Serve hot, sprinkle with green onions if desired.
Notes
Feel free to substitute rotisserie chicken for a faster prep or swap bacon for turkey bacon for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American