Description
A comforting casserole combining shredded chicken, egg noodles, and a creamy sauce, 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 your oven to 350°F (175°C) and grease your baking dish.
- Cook the egg noodles in salted boiling water until just al dente, then drain.
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth.
- Fold in the cooked noodles, shredded chicken, half of the cheddar cheese, and half of the crumbled bacon, ensuring everything is evenly coated.
- Pour the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese and bacon evenly over the top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Garnish with chopped green onions if desired.
Notes
Adjust seasoning according to taste. Consider adding vegetables like peas or broccoli for extra nutrition.
