Description
A warm and delightful casserole combining tender chicken, rich sauces, and crunchy turkey bacon, perfect for weeknight dinners or gatherings.
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 your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook egg noodles in a large pot of salted boiling water until just al dente. Drain and set aside.
- Whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper in a large bowl until smooth.
- Stir the cooked noodles, shredded chicken, half of the cheddar cheese, and half of the turkey bacon into the sauce mixture until everything is evenly coated.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese and turkey bacon evenly on top.
- Cover with foil and bake for 20 minutes. Remove the foil and bake an additional 10–15 minutes until the cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Garnish with green onions if desired.
Notes
Make ahead of time and reheat for a delicious meal later. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 75mg