Ingredients

• 3 cups cooked chicken, shredded (about 2 large chicken breasts)
• 2 cups egg noodles, uncooked
• 1 can (10.5 oz / 300 g) cream of chicken soup
• 1 cup sour cream
• 1 ½ cups shredded cheddar cheese, divided
• ½ cup cooked and crumbled turkey bacon (about 6 slices)
• ½ cup milk
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ¼ teaspoon salt (adjust to taste)
• 2 tablespoons chopped green onions (optional, for garnish)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch (or similar size) baking dish.
2. Cook noodles: In a large pot of salted boiling water, cook egg noodles until just al dente. Drain and set aside.
3. Make sauce: In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
4. Combine: Stir in the cooked noodles, shredded chicken, half of the cheddar cheese, and half of the turkey bacon. Mix until evenly coated.
5. Assemble: Transfer the mixture to the prepared baking dish. Top with the remaining cheddar cheese and turkey bacon.
6. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly.
7. Serve: Let rest for 5 minutes before serving. Garnish with chopped green onions if desired.

• Refrigerate leftovers in an airtight container for up to 4 days. Freeze (before baking) for up to 3 months; thaw overnight before baking.