Ultimate Chicken Casserole
Creamy egg noodles, shredded chicken, corn, bacon and cheddar baked in a cream of chicken sauce under a crisp French fried onion topping.
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Ingredients
- 12 ounces wide egg noodles cooked to al dente and drained
- 2 cups cooked chicken shredded
- 2 cans condensed cream of chicken soup 10 ounces each
- 1 cup milk
- 1 1/2 cups frozen corn
- 1/2 onion diced
- 1 tablespoon garlic minced
- 1 cup cheddar cheese shredded
- 6 strips bacon cooked and crumbled
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup French fried onions
Instructions
- Heat the oven to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray.
- Boil the egg noodles only to al dente, then drain well. They keep cooking in the sauce in the oven.
- In a large bowl, whisk the milk and the cream of chicken soup together until smooth.
- Add the shredded chicken, cooked noodles, corn, onion, garlic, crumbled bacon, cheddar, salt and pepper and fold until every noodle is coated.
- Spread the mixture evenly in the baking dish, all the way into the corners.
- Scatter the French fried onions evenly over the top just before the dish goes into the oven.
- Bake uncovered for 30 minutes, until the sauce bubbles at the edges, the onions are golden and the center reaches 165°F.
- Let the casserole rest 5 minutes, then serve warm.
Notes
Make ahead: assemble without the French fried onions, cover and refrigerate up to 1 day; add the onions right before baking and allow a few extra minutes from cold. Freeze: assemble without the onions, wrap well and freeze up to 3 months; thaw overnight in the refrigerator, then top and bake. Leftovers keep 3 to 4 days in the refrigerator; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 635kcalCarbohydrates: 63.4gProtein: 34.2gFat: 27.3gSodium: 1437mgFiber: 3.3gSugar: 5.7g
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