Crazy Good Casserole
A creamy, cheesy casserole with tender chicken, egg noodles, sour cream, and crispy bacon, baked to bubbly perfection for a hearty, family-friendly dinner.
Equipment
- 1 9x13-inch baking dish greased
- 1 large pot for boiling noodles
- 1 large bowl
Ingredients
- 3 cups cooked shredded chicken about 2 large chicken breasts
- 2 cups uncooked egg noodles
- 1 can 10.5 oz cream of chicken soup
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese divided
- ½ cup cooked and crumbled bacon about 6 slices, divided
- 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 to 350°F (175°C) and grease a 9x13-inch baking dish.
- Cook egg noodles in salted boiling water until just al dente, then drain and set aside.
- In a large bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Stir cooked noodles, shredded chicken, half of the cheddar cheese, and half of the bacon into the sauce until evenly coated.
- Pour mixture into the prepared baking dish and sprinkle remaining cheddar cheese and bacon evenly on top.
- Cover casserole with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 to 15 minutes, until cheese is melted and bubbly.
- Let casserole rest for 5 minutes before serving and garnish with green onions if desired.
Notes
- Use leftover chicken to save time.
- Swap cheddar for mozzarella or pepper jack for different flavors.
- Store leftovers refrigerated up to 3 days and reheat before serving.