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Crazy Good Casserole

A creamy, cheesy baked chicken casserole made with shredded rotisserie chicken, egg noodles, cream of chicken soup, sour cream, sharp cheddar, and crispy bacon. Hearty, comforting, and ready in under an hour.
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Prep Time 15 minutes
Cook Time 35 minutes
Rest Time 5 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken shredded, rotisserie chicken recommended
  • 2 cups egg noodles uncooked
  • 1 can cream of chicken soup 10.5 oz
  • 1 cup sour cream light works fine
  • 1.5 cups shredded sharp cheddar cheese divided
  • 0.5 cup cooked and crumbled bacon about 6 slices
  • 0.5 cup milk
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp black pepper
  • 0.25 tsp salt or to taste
  • 2 tbsp green onions chopped, optional garnish

Equipment

  • 9x13-inch baking dish
  • Large pot for boiling noodles
  • Large mixing bowl
  • Whisk
  • Aluminum foil

Method
 

  1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish with cooking spray or butter.
  2. Cook egg noodles in a large pot of salted boiling water until just al dente, about 1 to 2 minutes less than package directions. Drain well and set aside.
  3. In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
  4. Add the drained noodles, shredded chicken, half the cheddar cheese, and half the crumbled bacon to the sauce. Stir gently until everything is evenly coated.
  5. Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining cheddar cheese and bacon.
  6. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 to 15 minutes until cheese is bubbly and lightly golden. Optional: broil for 2 to 3 minutes for extra color.
  7. Let rest for 5 minutes before serving. Garnish with chopped green onions if desired.

Notes

Cook noodles to al dente only as they continue cooking in the oven. Store leftovers in an airtight container for up to 4 days. Reheat covered at 325 degrees F with a splash of milk to loosen the sauce. Can be assembled and frozen unbaked for up to 3 months.