Loaded Cheesy Chicken Noodle Casserole
A hearty and comforting casserole that is very reminiscent of chicken pot pie.
I’ve been making more casseroles lately than I have in a long time and I remember why I like them so much. They are so comforting and they always make a large amount so you can either feed a crowd or have leftovers. I don’t care for pot pie because of the pie part but I do like the filling. So this recipe is perfect because it has those flavors but with pasta, which I think is much better than pie :)
What You Need:
1 medium yellow onion, diced
1 can (10.75 oz) cream of chicken soup
1 cup sour cream
1 1/4 cups half and half
Pinch of salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
10 slices bacon, diced
2 cups cooked and shredded chicken
1 cup frozen peas
12 oz. extra wide egg noodles, cooked al dente and drained
1/2 cup shredded Colby Jack cheese, plus some
2/3 cup shredded mozzarella cheese, plus some
1/2 cup shredded Parmesan cheese, plus some
4 oz. French’s Crispy Fried Onions
Fresh minced parsley for garnish
Directions:
In a skillet, cook bacon over medium heat until golden and crispy. Remove to a paper towel lined plate, reserving grease.
Add onion to the bacon grease and cook over medium-high heat, stirring occasionally, until softened (about 5 minutes).
Remove onions with a slotted spoon to a large mixing bowl. Add cream of chicken soup, sour cream, half and half, salt, black pepper, and garlic powder. Whisk together until smooth.
Add shredded chicken, 2/3 of cooked bacon, frozen peas, half crispy fried onions, cheeses, and cooked egg noodles. Stir gently to combine.
Pour into a greased 9x13-inch baking dish. Top with remaining bacon and additional cheeses to your liking. Cover with a piece of foil that you have lightly sprayed with nonstick spray.
Bake in a preheated 350 degree oven for 30 minutes.
Remove foil and top with remaining crispy fried onions.
Bake for an additional 5 to 7 minutes.
Serve topped with minced parsley if desired.
Recipe from The Chunky Chef
