Crazy Good Casserole
A cozy, creamy, and deeply savory chicken casserole featuring tender chicken, egg noodles, cheddar cheese, and bacon. This easy weeknight recipe is pure comfort food and a guaranteed family favorite.
Equipment
- 9x13-inch baking dish
- Large Pot
- large bowl
Ingredients
- 3 cups cooked chicken, 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
- 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, for garnish
Instructions
Prep the Oven and Noodles
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the egg noodles until just al dente, according to package directions. Drain well and set aside.
Mix the Creamy Filling
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth.
- Gently stir in the cooked noodles, shredded chicken, half of the cheddar cheese (about 3/4 cup), and half of the bacon.
Assemble and Bake
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining cheddar cheese and bacon evenly over the top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the casserole is hot and bubbly and the cheese is melted and lightly golden.
Rest and Serve
- Let the casserole rest for 5 minutes before serving. This allows the sauce to set.
- Garnish with fresh chopped green onions before serving, if desired.
Notes
Pro Tip: For the creamiest sauce, shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Cooking Tip: Cook the egg noodles only to al dente. They will continue to cook in the oven, and this prevents them from becoming mushy.
Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can assemble the casserole (without baking) and refrigerate it for up to 24 hours. If baking from cold, add 10-15 minutes to the initial covered baking time. To freeze, assemble the unbaked casserole in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.