Description
A comforting and creamy casserole made with layers of tender egg noodles, chicken, and crispy turkey bacon, perfect for weeknight dinners and family 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). Grease a 9×13-inch (or similar size) baking dish.
- Cook egg noodles in a large pot of salted boiling water until just al dente (slightly firm). 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 casserole by stirring the cooked noodles, shredded chicken, half of the cheddar cheese, and half of the turkey bacon into the sauce mixture until evenly coated.
- Transfer the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese and turkey bacon evenly on top.
- Bake covered with foil for 20 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly.
- Serve after letting it rest for 5 minutes, garnish with green onions if desired.
Notes
This casserole can be prepared ahead of time and stored in the fridge. Adjust baking time if baking from the fridge. Leftovers can be stored for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 690mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg