Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
- Cook egg noodles in a large pot of salted boiling water until just al dente (slightly firm, about 2 minutes less than package directions). Drain well and set aside.
- In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Add the cooked noodles, shredded chicken, half of the cheddar cheese (3/4 cup), and half of the bacon to the sauce mixture. Stir gently until everything is evenly coated.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar cheese and bacon evenly over the top.
- Cover the dish tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes, until the cheese is melted, bubbly, and beginning to turn golden at the edges.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped green onions if desired.
Notes
Substitution tips: Use cream of mushroom or cream of celery soup instead of cream of chicken. Greek yogurt can replace sour cream for a lighter version. Any short pasta (penne, rotini) works well. Sharp cheddar can be mixed with mozzarella or Monterey Jack for varied flavor.
Make-ahead: Assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add 10 extra minutes to baking time when cooking from cold.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in portions for up to 3 months. Reheat covered at 325°F to prevent drying out.
