Chicken bacon egg noodle casserole combines prepared shredded chicken, tender noodles, sour cream, and condensed soup beneath a Cheddar-and-bacon topping. The creamy filling bakes in a covered dish before a short uncovered finish.
This recipe makes six portions in a nine-by-thirteen-inch dish. Have the cooked chicken and bacon ready; the estimated time includes boiling the noodles, baking, and a brief rest.
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Why This Recipe Works
Slightly firm noodles can finish softening in the sauce without becoming mushy. Condensed soup and sour cream make a thick coating, while milk loosens it enough to spread through the dish. Dividing the cheese and bacon between the filling and surface gives each serving flavor throughout, not just in its first bite.
Ingredients
Measure two cups of dry egg noodles before boiling; their shape changes how much fits in a cup. Use plain condensed cream of chicken soup without diluting the can separately. Divide the one and a half cups Cheddar into two three-quarter-cup amounts, and split the half-cup cooked bacon into two quarter-cup portions. Green onions are optional.
Casserole
- 3 cups cooked chicken, shredded
- 2 cups dry egg noodles
- 1 10.5-ounce can condensed cream of chicken soup
- 1 cup sour cream
- 1 1/2 cups Cheddar cheese, shredded, divided
- 1/2 cup cooked bacon, crumbled, divided
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, or less, to taste
- 2 tablespoons green onions, chopped, optional
As Needed
- Cooking spray, for the dish
- Water and salt, for boiling noodles
How to Make Chicken Bacon Egg Noodle Casserole
1. Cook the noodles slightly firm. Preheat the oven to 350°F and lightly spray a nine-by-thirteen-inch baking dish. Bring salted water to a boil, allowing time for the water to heat as well as for the pasta itself. Cook the noodles to the firm end of their package directions, then drain thoroughly. Excess water dilutes the sauce, and fully soft noodles lose more texture during baking.
2. Mix an even filling. Blend the condensed soup with sour cream and milk until smooth, then whisk in both seasoning powders, pepper, and salt. Fold in the prepared chicken, drained noodles, three-quarter cup Cheddar, and quarter cup bacon. The mixture should be thick but spreadable. Distribute it evenly in the dish instead of leaving a mound in the middle, which would heat more slowly.
3. Cover, then uncover. Scatter the other three-quarter cup cheese and quarter cup bacon across the surface. Cover with foil and bake for twenty minutes; the cover limits drying while the center heats. Remove the foil and continue for ten to fifteen minutes until the edges bubble and the cheese melts. Check the middle for 165°F rather than relying on the browned topping alone.
4. Let the filling settle. Rest the dish for five minutes before serving. The sauce thickens slightly as it stands, making the portions easier to lift without leaving liquid behind. Cut or scoop six equal servings and add the green onions if using. This is a spoonable casserole rather than a firm, sliceable pasta bake.
How to Serve
Serve with steamed broccoli, green beans, or a crisp salad. The casserole already contains cheese, bacon, and a creamy sauce, so a lightly dressed vegetable gives the plate balance. Use a broad serving spoon to keep the noodles and chicken together.
Storage and Reheating
Refrigerate shallow portions within two hours. Use within three to four days of the oldest prepared ingredient, including the chicken or bacon. Reheat covered until the center reaches 165°F, adding a small splash of milk if the noodles have absorbed the sauce. Freeze portions for up to two months and thaw in the refrigerator. See federal cold-storage guidance for refrigerated foods.
Tips and Variations
- Measure the noodles dry before boiling.
- Drain them well before folding into the sauce.
- Split cheese and bacon into the stated filling and topping portions.
- Use the center temperature to judge the final bake.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes, remove the skin and bones before measuring the shredded meat. Consider its seasoning when adding salt.
Is the soup condensed or prepared?
Use condensed soup straight from the can. The measured milk and sour cream provide the additional liquid.
Can I use another noodle shape?
A small pasta can work, but cup measurements vary by shape. Cook it just firm and expect a different noodle-to-sauce balance.
Can I assemble it ahead?
Yes, cover and refrigerate it for up to one day within the cooked ingredients’ storage window. A cold dish will need extra baking time.
Why is it firmer the next day?
The noodles absorb moisture as they sit. A little milk during reheating loosens the sauce.
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- Baked Cream Cheese Spaghetti Casserole
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- Million Dollar Chicken Casserole
Chicken Bacon Egg Noodle Casserole
Ingredients
Casserole
- 3 cups cooked chicken shredded
- 2 cups dry egg noodles
- 1 10.5-ounce can condensed cream of chicken soup
- 1 cup sour cream
- 1 1/2 cups Cheddar cheese shredded, divided
- 1/2 cup cooked bacon crumbled, divided
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt or less, to taste
- 2 tablespoons green onions chopped, optional
As Needed
- Cooking spray for the dish
- Water and salt for boiling noodles
Instructions
Prepare and Bake
- Preheat oven to 350°F and spray a 9×13-inch dish. Bring salted water to a boil and cook the measured dry noodles to the firm end of package directions; drain.
- Combine soup, sour cream, milk, garlic powder, onion powder, pepper, and salt. Fold in chicken, noodles, 3/4 cup Cheddar, and 1/4 cup cooked bacon.
- Spread filling evenly in the dish. Add the remaining 3/4 cup Cheddar and 1/4 cup bacon across the top.
- Cover with foil and bake at 350°F for 20 minutes. Uncover and bake 10–15 minutes more until bubbling with a center temperature of 165°F.
- Let stand 5 minutes, add optional green onions, and divide into 6 portions.
Notes
- Chill within 2 hours; use within 3–4 days of the oldest cooked ingredient.
- Reheat portions to 165°F, covered to limit drying.
- Freeze portions up to 2 months and thaw in the refrigerator.
