Cheesy Loaded Chicken Noodle Casserole
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
585 kcal
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Course
Main Course
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Cuisine
American
Cheesy Loaded Chicken Noodle Casserole
Description
This casserole begins by cooking diced bacon until crisp and using the rendered fat to sauté diced onions and chopped cremini mushrooms until golden. These ingredients are combined in a bowl with cream of chicken soup, sour cream, half-and-half, seasoning, shredded chicken, frozen peas, cooked wide egg noodles, most of the shredded Colby, mozzarella, and Parmesan cheeses, and a portion of French's crispy fried onions.
The mixture is transferred to a greased baking dish, topped with remaining cheeses and bacon, covered with foil, and baked at 350°F until bubbly, about 30 minutes. The foil is removed, extra fried onions are added, and the casserole bakes a few minutes longer to crisp the topping further.
This dish offers a creamy texture from the sauce, tender noodles and chicken, and a contrast of crisp bacon and fried onions on top. It’s a hearty main course suitable for family meals.
The casserole can be prepared a day ahead, refrigerated, and baked later; allowing it to sit at room temperature for 30 minutes before baking helps ensure even heating.
Ingredients
- 1 medium yellow onion diced
- 4 oz cremini mushrooms or baby portobello; chopped
- 10.75 oz cream of chicken soup canned
- 1 cup sour cream
- 1 1/4 cups half and half
- kosher salt pinch
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 10 lices Bacon divided, diced
- 2 cups chicken leftover chicken or a rotisserie chicken is great for this, cooked and shredded
- 1 cup peas frozen
- 12 oz egg noodles extra wide; cooked 1 minute shy of al dente and drained
- 1/2 cup colby cheese divided, shredded
- 2/3 cup mozzarella cheese divided, shredded
- 1/2 cup Parmesan Cheese divided, shredded
- 4 oz fried onions divided, French's brand; crispy
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
- You can assemble this casserole the day before and refrigerate it covered until baking.
- Allow the casserole to sit at room temperature for 30 minutes before baking if assembled ahead.
- Bake covered at 350°F for 30-40 minutes, then uncover and add fried onions before baking 5-7 minutes more for a crispy topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Calories | 585kcal | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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