Cheddar Bacon Chicken Noodles
A warm, satisfying casserole brimming with tender poultry, creamy sauce, and melted cheese, this dish combines savory bacon with rich cheddar and soft noodles for the ultimate comfort meal. Perfectly suited for busy evenings or gatherings, it comes together effortlessly and bakes to golden perfection.
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Servings: 6
Ingredients
- 1 ½ cups sharp cheddar shredded and separated
- ½ teaspoon powdered garlic
- ½ teaspoon granulated onion
- 2 tablespoons chopped scallions optional for garnish
- ½ cup dairy milk
- ¼ teaspoon fine salt or to preference
- 3 cups pre-cooked chicken pulled or shredded (roughly 2 large breasts)
- ½ teaspoon freshly ground black pepper
- ½ cup crisp bacon crumbled (about 6 cooked slices)
- 2 cups dry egg noodles
- 1 cup thick sour cream
- 1 can 10.5 oz / 300 g condensed cream of chicken soup
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or any similarly sized oven-safe dish.
- In a large saucepan of boiling salted water, cook the egg noodles until just firm to the bite (al dente), as they will continue to soften while baking. Drain and set aside.
- In a sizable mixing bowl, combine the condensed chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Whisk until a smooth and creamy consistency forms.
- Add the drained noodles, shredded chicken, half of the shredded cheddar, and half of the crumbled bacon to the bowl. Stir thoroughly until the ingredients are well mixed and evenly coated in the sauce.
- Pour the mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining cheddar and bacon evenly over the top.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese is fully melted and the casserole is bubbling around the edges.
- Remove from the oven and allow the dish to rest for about 5 minutes before serving. Garnish with chopped scallions, if desired.