Ingredients
Scale
- 3 cups cooked chicken (shredded, about 2 large chicken breasts)
- 2 cups egg noodles (uncooked)
- 1 can (10.5 oz / 300 g) cream of chicken soup
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese (divided)
- ½ cup cooked and crumbled bacon (about 6 slices)
- ½ cup milk
- 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)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large pot of salted boiling water, cook egg noodles until just al dente, then drain and set aside.
- In a large bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Stir in cooked noodles, shredded chicken, half of the cheddar cheese, and half of the bacon into the sauce mixture until evenly coated.
- Pour the mixture into the prepared baking dish and sprinkle the remaining cheddar cheese and bacon on top.
- Cover with foil and bake for 20 minutes; remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before serving; garnish with green onions if desired.
Notes
For extra flavor, consider adding a pinch of cayenne pepper or diced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg