Chicken Bacon Noodle Casserole
Baked casserole with shredded chicken, egg noodles, cream of chicken soup, cheddar cheese, and bacon.
Ingredients
- 3 cups cooked chicken, shredded about 2 large chicken breasts
- 2 cups uncooked egg noodles
- 1 can cream of chicken soup 10.5 oz / 300 g
- 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 and Butter Dish:
Set oven to 350°F (175°C). Lightly butter a 9x13-inch (or comparable) baking dish.Boil Egg Noodles:
Boil noodles: In a large salted pot of water, cook egg noodles until just al dente (they will firm up during baking). Drain and reserve.Whisk Sauce Ingredients:
Prepare sauce: In a large bowl, combine cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Whisk until uniform.Fold in Noodles and Chicken:
Combine casserole: Fold in cooked noodles, shredded chicken, half the cheddar cheese, and half the bacon into the sauce. Mix thoroughly to coat all ingredients.Transfer to Baking Dish:
Transfer to dish: Spoon mixture into the prepared dish. Top evenly with remaining cheddar cheese and bacon.Bake Covered Then Uncovered:
Bake: Cover with foil and bake for 20 minutes. Uncover and bake another 10–15 minutes, until cheese is melted and bubbling.Rest and Garnish:
Serve: Allow to sit for 5 minutes before serving. Sprinkle with green onions if desired.