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Crazy Good Casserole

A comforting and easy casserole featuring tender chicken, creamy sauce, and cheesy goodness, perfect for busy weeknights and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked chicken (shredded, about 2 large chicken breasts) Feel free to swap in rotisserie chicken for convenience.
  • 2 cups egg noodles (uncooked) Whole wheat noodles can be used for a healthier option.
  • 1 can (10.5 oz / 300 g) cream of chicken soup May substitute with cream of mushroom soup.
  • 1 cup sour cream Greek yogurt can be used for a lighter version.
  • 1.5 cups shredded cheddar cheese (divided) Other cheese variations like mozzarella or pepper jack can be used.
  • 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)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large pot of salted boiling water, cook the egg noodles until just al dente. Drain and set aside.
  3. In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
  4. Stir the cooked noodles, shredded chicken, half of the cheddar cheese, and half of the crumbled bacon into the sauce mixture.
  5. Pour the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese and bacon on top.
  6. Cover the casserole 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.
  7. Allow to rest for about 5 minutes before serving. Optionally, sprinkle with chopped green onions.

Notes

This casserole keeps well in the fridge for up to 3 days. Store in an airtight container. To reheat, bake at 350°F (175°C) for 20-25 minutes or until heated through. It can also be frozen for up to 3 months; thaw in the fridge overnight before reheating. Assemble in advance and store in the fridge for up to a day before baking, adding extra time to the bake if cold.