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 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 oven to 350°F (175°C). Grease a 9×13-inch (or similar size) baking dish.
- Cook noodles: In a large pot of salted boiling water, cook egg noodles until just al dente (slightly firm, since theyll bake more). Drain and set aside.
- Make the sauce: In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Assemble casserole: Stir the cooked noodles, shredded chicken, half of the cheddar cheese, and half of the bacon into the sauce mixture. Mix until everything is evenly coated.
- Transfer to dish: Pour mixture into prepared baking dish. Sprinkle the remaining cheddar cheese and bacon evenly on top.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 1015 minutes, until cheese is melted and bubbly.
- Serve: Let rest for 5 minutes before serving. Garnish with green onions if desired.