Crazy Good Casserole
A warm, cheesy casserole that combines savory chicken, pillowy noodles, and crisp bacon, making it a perfect weeknight meal that the whole family will love.
Ingredients
Main ingredients
- 3 cups Cooked Chicken (Rotisserie chicken is a great time-saver.) Shred finely to warm evenly if using leftover chicken.
- 12 oz Egg Noodles Feel free to swap for penne or rotini; cook to al dente.
- 1 cup Cream of Chicken Soup Cream of mushroom can be used for a different taste.
- 1 cup Sour Cream Greek yogurt can be used for a lighter option.
- 2 cups Cheddar Cheese Grate from a block for best melting.
- 1/2 cup Milk Helps create a smooth sauce.
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- to taste Black Pepper & Salt Adjust salt levels according to your taste.
- 1 cup Cooked Bacon Definitely recommended for bacon lovers!
- 1/4 cup Chopped Green Onions Provides a fresh garnish.
Instructions
Preparation
- Step 1: Cook the noodles and prepare the chicken. Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until just shy of al dente. Drain and toss briefly with a splash of oil to keep them from sticking.
- Step 2: Make the creamy base. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and black pepper. Taste and adjust salt cautiously.
- Step 3: Combine chicken, sauce, and noodles. Add the cooked chicken and drained noodles to the bowl with sauce and fold gently until coated. Transfer the mixture to a greased baking dish.
Cooking
- Step 4: Layer cheese and bacon. Sprinkle 1 1/2 cups of grated cheddar evenly over the casserole, reserving the rest for later. Scatter half the cooked bacon across the cheese layer.
- Step 5: Bake until bubbly. Bake at 350°F (175°C) for 25–30 minutes. In the last 3–5 minutes, add remaining cheese to develop a melty top.
- Step 6: Finish and garnish. Let the casserole rest for 5–10 minutes after baking. Top with remaining cooked bacon and chopped green onions.
Notes
Cover the casserole tightly to store in the fridge for 3-4 days. For freezing, assemble in a freezer-safe dish and freeze for up to 3 months.