Crazy Good Casserole
A warm, creamy, and easy casserole that combines cooked chicken, egg noodles, cheese, and bacon with a simple sauce, perfect for weeknight dinners or potluck gatherings.
Ingredients
Main Ingredients
- 3 cups cooked chicken, shredded (about 2 large chicken breasts)
- 2 cups egg noodles (uncooked)
- 1 can cream of chicken soup (10.5 oz / 300 g)
- 1 cup sour cream
- 1.5 cups shredded cheddar cheese (divided)
- 0.5 cup cooked and crumbled bacon (about 6 slices)
- 0.5 cup milk
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon black pepper
- 0.25 teaspoon salt (adjust to taste)
- 2 tablespoons chopped green onions (optional, for garnish)
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9x13-inch (or similar) baking dish.
- In a large pot of salted boiling water, cook egg noodles until just al dente. Drain and set aside.
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- 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.
- Pour mixture into prepared baking dish. Sprinkle the remaining cheddar cheese and bacon evenly on top.
Baking
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly.
Serving
- Let rest for 5 minutes before serving. Garnish with green onions if desired.
Notes
Don’t overcook noodles before baking; they should be slightly firm. Use rotisserie chicken to save time. Taste the sauce before mixing and adjust salt and pepper as needed. For extra creaminess, swap half the milk for cream. For a crunchy top, add panko mixed with melted butter and bake uncovered the last 10 minutes.