Description
A comforting casserole featuring shredded chicken, egg noodles, and a creamy sauce, perfect for busy weeknights or impressing guests.
Ingredients
Scale
- 2 large cooked chicken breasts, shredded
- 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 the oven to 350°F (175°C) and grease a baking dish.
- Cook the 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 in the cooked noodles, shredded chicken, half of the cheddar cheese, and half of the bacon into the sauce mixture until everything is coated.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Sprinkle the remaining cheddar cheese and bacon on top.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with green onions if desired.
Notes
For a healthier version, use whole grain egg noodles or replace sour cream with Greek yogurt. Adding mixed vegetables like peas or broccoli can enhance nutrition.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: casserole, chicken, comfort food, easy recipe, weeknight dinner