Ingredients:
3 cups cooked, shredded chicken (about 2 large breasts)
2 cups uncooked egg noodles
1 can cream of chicken soup
1 cup sour cream
1½ cups shredded sharp cheddar cheese (plus extra for topping)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon salt
2 tablespoons chopped green onions (plus more for garnish)
½ cup milk
Cooked bacon bits (optional, for topping)
Instructions:
Preheat Oven:
Set your oven to 350°F (175°C).
Mix It Up:
In a large bowl, combine the shredded chicken, uncooked noodles, cream of chicken soup, sour cream, 1½ cups cheddar cheese, garlic powder, onion powder, black pepper, salt, green onions, and milk. Stir until everything is evenly coated.
Assemble the Casserole:
Pour the mixture into a greased 9x13-inch baking dish (or two smaller ones if you prefer).
Top It Off:
Sprinkle extra shredded cheese and bacon bits (if using) over the top.
Bake Covered:
Cover the dish tightly with foil this helps the noodles cook properly. Bake for 20 minutes.
Finish Baking:
Remove the foil and bake for another 15 minutes, until the top is golden and bubbly.
Rest & Serve:
Let the casserole sit for about 5 minutes before serving. Garnish with extra green onions if desired.