Description
A creamy and cheesy casserole layered with chicken, turkey bacon, and egg noodles, perfect for a cozy meal any night of the week.
Ingredients
Scale
- 3 cups cooked chicken (shredded, about 2 large chicken breasts)
- 2 cups egg noodles (uncooked)
- 1 can (10.5 oz / 300 g) cream of chicken soup
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese (divided)
- ½ cup cooked and crumbled turkey 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 9×13-inch baking dish.
- Cook the noodles in a large pot of salted boiling water until just al dente. Drain and set aside.
- Make the sauce by whisking together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Assemble the casserole by stirring the cooked noodles, shredded chicken, half of the cheddar cheese, and half of the turkey bacon into the sauce mixture.
- Transfer the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese and turkey bacon on top.
- Bake covered with foil for 20 minutes, then remove the foil and bake for an additional 10–15 minutes until the cheese is melted and bubbly.
- Serve after letting it rest for 5 minutes, garnished with green onions if desired.
Notes
Make-Ahead: Prepare this casserole a day in advance for convenience. Leftovers can be stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 85mg