Crazy Good Casserole
A creamy, cheesy casserole loaded with chicken and turkey bacon, perfect for busy weeknights or casual gatherings.
Ingredients
Casserole Ingredients
- 3 cups cooked chicken, shredded (about 2 large chicken breasts)
- 2 cups egg noodles, uncooked
- 1 can cream of chicken soup (10.5 oz 300 g)
- 1 cup sour cream
- 1.5 cups shredded cheddar cheese, divided (sharp or mild)
- 0.5 cups cooked and crumbled turkey bacon (about 6 slices)
- 0.5 cups milk
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp black pepper
- 0.25 tsp salt (adjust to taste)
- 2 tbsp chopped green onions (optional, for garnish)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add egg noodles and cook until just al dente — slightly firm since they’ll finish cooking in the oven. Drain 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.
Assembly
- Add the drained noodles, shredded chicken, half the shredded cheddar, and half the crumbled turkey bacon to the sauce. Stir gently until everything is evenly coated.
- Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar and turkey bacon on top.
Baking
- Tent the dish with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until the cheese is melted and the casserole is bubbly.
- Let the casserole rest for 5 minutes before serving. Sprinkle with chopped green onions if using.
Notes
For best results, don’t overcook the noodles before baking. You can make this ahead and refrigerate for up to 24 hours before baking. For a gluten-free option, use certified gluten-free egg noodles.