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Crazy Good Casserole

A comforting dish that combines shredded chicken, egg noodles, and creamy sauce, topped with cheese and bacon. Perfect for family dinners or potlucks.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked chicken (shredded, about 2 large chicken breasts) Use leftover roasted or rotisserie chicken.
  • 2 cups egg noodles (uncooked) Can substitute with other pasta types.
  • 1 can cream of chicken soup (10.5 oz / 300 g) Use vegetable broth for a vegetarian version.
  • 1 cup sour cream
  • 1 ½ cups shredded cheddar cheese (divided)
  • ½ cup cooked and crumbled bacon (about 6 slices)
  • ½ cup milk For a creamier texture, add an extra splash.
  • 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)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or a dish of similar size.
  2. In a large pot, bring salted water to a boil. Add the egg noodles and cook until just al dente. Drain and set aside.
  3. In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
  4. Stir the cooked noodles, shredded chicken, half of the cheddar cheese, and half of the crumbled bacon into the sauce mixture until evenly coated.
  5. Pour the mixture into the prepared baking dish. Sprinkle the remaining cheddar cheese and bacon on top.
Cooking
  1. Cover with foil and bake in the preheated oven for 20 minutes.
  2. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
  3. Let the casserole rest for about 5 minutes before serving. Garnish with chopped green onions if desired.

Notes

Crazy Good Casserole is best served warm, paired with a side salad or steamed vegetables. Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350°F (175°C) until heated through.