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Crazy Good Casserole baked in a 9x13 dish with golden melted cheddar cheese and crumbled bacon on top

Crazy Good Casserole

A creamy, cheesy baked chicken casserole made with egg noodles, crispy bacon, and melted cheddar that comes together in just 50 minutes.
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Prep Time 15 minutes
Cook Time 35 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 about 2 large chicken breasts or rotisserie chicken
  • 2 cups egg noodles, uncooked
  • 10.5 oz cream of chicken soup 1 can
  • 1 cup sour cream full fat recommended
  • 1.5 cups shredded cheddar cheese, divided sharp cheddar recommended
  • 0.5 cup cooked bacon, crumbled 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 adjust to taste
  • 2 tbsp green onions, chopped optional, for garnish

Equipment

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

Method
 

  1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish and set aside.
  2. Cook the egg noodles in a large pot of salted boiling water until just al dente, about 1 to 2 minutes less than the package directs. Drain well and set aside. Do not overcook as the noodles will continue to bake in the oven.
  3. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth with no lumps.
  4. Add the drained noodles, shredded chicken, half the cheddar cheese, and half the crumbled bacon to the bowl. Stir until everything is evenly coated in the sauce.
  5. Pour the mixture into the prepared baking dish and spread in an even layer. Sprinkle the remaining cheddar cheese and bacon over the top.
  6. Cover tightly with 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 lightly golden at the edges.
  7. Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped green onions if desired.

Notes

Pull egg noodles from the water while they still have a bite. Rotisserie chicken saves time and adds great flavor. Assemble up to 24 hours ahead and refrigerate before baking. Stir in a splash of milk before reheating to restore creaminess.