Ingredients
- 3 cups cooked chicken, shredded
- 2 cups egg noodles, uncooked
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup cooked and crumbled bacon (about 6 slices)
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste)
- 2 tablespoons chopped green onions (optional, for garnish)
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Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Cook noodles in a large pot of salted boiling water until just al dente, then drain and set aside.
- Make the sauce by whisking together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Assemble the casserole by stirring noodles, shredded chicken, half of the cheddar cheese, and half of the bacon into the sauce mixture.
- Transfer the mixture into the prepared baking dish and sprinkle the remaining cheese and bacon on top.
- Bake covered with foil for 20 minutes, then remove the foil and bake an additional 10-15 minutes until cheese is melted and bubbly.
- Serve after letting it rest for 5 minutes, garnished with green onions if desired.
Notes
- This casserole can be easily customized with different types of cheese and proteins. For a lighter option, substitute Greek yogurt for sour cream and use turkey bacon.