Cheesy Loaded Chicken Noodle Casserole

Name: Cheesy Loaded Chicken Noodle Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 medium yellow onion, diced; 4 oz cremini or baby portobello mushrooms, chopped; 10.75 oz can cream of chicken soup; 1 cup sour cream; 1 1/4 cups half and half; pinch kosher salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 10 lices bacon, diced; 2 cups cooked and shredded chicken; 1 cup frozen peas; 12 oz extra wide egg noodles, cooked 1 minute shy of al dente and drained; 1/2 cup shredded Colby cheese; 2/3 cup shredded Mozzarella cheese; 1/2 cup shredded Parmesan cheese; 4 oz French's Crispy Fried Onions

User Reviews

4.4

120 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
8 servings
Calories
585 kcal
Course
Main Course
Cuisine
American

Cheesy Loaded Chicken Noodle Casserole

Dominic Jacobs

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Creamy, cheesy, and loaded with comforting flavors, this chicken noodle casserole is a great hearty meal your family will love!

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Ingredients

Servings

1 medium yellow onion, diced
4 oz cremini or baby portobello mushrooms, chopped
10.75 oz can cream of chicken soup
1 cup sour cream
1 1/4 cups half and half
pinch kosher salt
1/4 tsp black pepper
1/4 tsp garlic powder
10 lices bacon, diced (divided)
2 cups cooked and shredded chicken (leftover chicken or a rotisserie chicken is great for this)
1 cup frozen peas
12 oz extra wide egg noodles, cooked 1 minute shy of al dente and drained
1/2 cup shredded Colby cheese , (divided)
2/3 cup shredded Mozzarella cheese , (divided)
1/2 cup shredded Parmesan cheese , (divided)
4 oz French's Crispy Fried Onions , (divided)

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Instructions

Preheat oven to 350 F degrees. Spray a 9x13" baking dish with non-stick cooking spray and set aside.
In a skillet, cook diced bacon over MED heat until golden and crispy. Remove with a slotted spoon to a paper towel lined plate, reserving the drippings. Add diced onion and chopped mushrooms to bacon drippings and cook over MED HIGH heat, stirring occasionally, until softened and lightly golden, about 5 minutes. Remove with slotted spoon to a large mixing bowl.
To large mixing bowl, add cream of chicken soup, sour cream, half and half, salt, black pepper and garlic powder. Whisk or stir until smooth. Add shredded chicken, 2/3 of the cooked bacon, frozen peas, 2 oz of the French's crispy fried onions, most of the shredded cheeses (reserving a few Tablespoons of each type), and cooked egg noodles.
Gently stir to combine well, then transfer to prepared baking dish. Top with remaining cheeses and remaining bacon. Cover dish with foil and bake for 30 minutes, until hot and bubbly. Remove foil, add remaining 2 oz French's crispy fried onions in an even layer, and bake an additional 5-7 minutes, until onions are lightly golden brown.
Sprinkle casserole with minced parsley if desired and serve hot.

Notes

Casserole can be assembled the day before, cooled completely, covered and refrigerated overnight. Before baking, let dish sit at room temperature for 30 minutes, then bake at 350 F degrees for 30-40 minutes (covered), remove cover, add 2 oz French's crispy fried onions and bake 5-7 minutes.