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Cheesy Loaded Chicken Noodle Casserole Recipe

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



  • 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 slices 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)


  1. Preheat oven to 350 F degrees. Spray a 9×13″ baking dish with non-stick cooking spray and set aside.
  2. 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.
  3. Visit Cheesy Loaded Chicken Noodle Casserole @ for full instructions.

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