Crazy Good Casserole
A cheesy, comforting casserole with shredded chicken, egg noodles, creamy sauce, bacon, and cheddar cheese. Perfect for family dinners or potlucks.
Equipment
- Large Pot
- Mixing Bowl
- Whisk
- Colander
- Spatula
- 9×13 inch baking dish
- Oven
- Aluminum foil
Ingredients
- 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 cheddar cheese shredded, divided
- ½ cup bacon cooked and crumbled (about 6 slices)
- ½ cup milk
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ¼ tsp salt adjust to taste
- 2 tbsp green onions chopped, optional for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Cook egg noodles in salted boiling water until al dente. Drain and set aside.
- In a mixing bowl, whisk together cream of chicken soup, sour cream, and milk until smooth.
- Add garlic powder, onion powder, black pepper, and salt. Mix well.
- Stir in shredded chicken, drained noodles, half of the cheese, and half of the crumbled bacon. Mix until evenly coated.
- Pour mixture into baking dish and spread evenly.
- Top with remaining cheese and bacon.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10–15 minutes, until cheese is melted and bubbly.
- Let casserole rest 5 minutes before serving. Garnish with chopped green onions if desired.
Notes
For a lighter version, use Greek yogurt instead of sour cream, or swap chicken for turkey. Add vegetables like broccoli or peas for extra nutrition.