Chicken Bacon Egg Noodle Casserole
A six-serving bake made with dry-measured egg noodles, prepared chicken, condensed soup, sour cream, and divided bacon and Cheddar.
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.