Crazy Good Creamy Casserole (Print Format)
Creamy chicken and egg noodle casserole with melted cheese and crispy bacon, perfect for family dinners.
# Ingredients:
→ Protein
01 -
3 cups cooked shredded chicken (approximately 2 large chicken breasts)
02 -
½ cup cooked and crumbled bacon (about 6 slices)
→ Pasta
03 -
2 cups uncooked egg noodles
→ Dairy
04 -
1 can (10.5 oz) cream of chicken soup
05 -
1 cup sour cream
06 -
1 ½ cups shredded cheddar cheese, divided
07 -
½ cup milk
→ Spices and Seasonings
08 -
½ teaspoon garlic powder
09 -
½ teaspoon onion powder
10 -
½ teaspoon black pepper
11 -
¼ teaspoon salt, adjust to taste
→ Garnish
12 -
2 tablespoons chopped green onions (optional)
# Steps:
01 -
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
02 -
Boil salted water in a large pot and cook egg noodles until slightly firm (al dente). Drain and set aside.
03 -
In a large bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth.
04 -
Stir cooked noodles, shredded chicken, half of the cheddar cheese, and half of the crumbled bacon into the sauce mixture until evenly coated.
05 -
Transfer the mixture to the prepared baking dish, then sprinkle with remaining cheddar cheese and bacon evenly on top.
06 -
Cover the baking dish with foil and bake for 20 minutes.
07 -
Remove the foil and bake for an additional 10 to 15 minutes until cheese is melted and bubbling.
08 -
Let the dish rest for 5 minutes before serving. Garnish with chopped green onions if desired.
# Tips:
01 -
Cooking noodles al dente ensures they do not become mushy after baking.