This Chicken Crunch Casserole is the perfect dish for feeding a hungry crowd. It is a creamy and delicious casserole that is packed with flavor and crunch. It is also incredibly easy to make, and can be prepared in advance, making it perfect for busy weeknights or special occasions.
My husband absolutely loves this Chicken Crunch Casserole recipe! I first discovered it when I was looking for a dish to bring to a potluck dinner. I made it once, and it was such a hit that it has become a staple in our household ever since. The combination of the creamy sauce, crunchy French fried onions, and tender chicken is simply irresistible. It has become our go-to dish for family gatherings, and I’m always asked for the recipe.
“Why This Chicken Crunch Casserole Recipe is a Must-Try!”
- This recipe is incredibly easy to make and perfect for feeding a crowd.
- The combination of the creamy sauce, tender chicken, and crunchy French fried onions make it a flavor-packed meal that everyone will love.
- It can be prepared in advance, making it perfect for busy weeknights or special occasions.
Ingredients:
- 2 cups cooked and shredded chicken (450 g)
- 8 oz egg noodles (225 g)
- 1 cup sour cream (240 g)
- 1 can (10.5 oz) cream of chicken soup (295 g)
- 1 teaspoon garlic powder
- 1 cup grated cheddar cheese, divided (100 g)
- 1 1/2 cups French fried onions (75 g)
Directions:
- Preheat the oven to 350°F (175°C). Grease a 10-inch square baking dish with nonstick spray.
- Cook the egg noodles according to the package directions. Drain and place them in a large bowl.
- Add the cooked and shredded chicken, sour cream, cream of chicken soup, garlic powder, and half of the grated cheddar cheese to the bowl with the noodles. Stir well to combine.
- Transfer the mixture to the prepared baking dish and bake for 25 minutes or until golden brown and bubbly.
- Top with the French fried onions and the remaining grated cheddar cheese. Return to the oven and bake for an additional 5-10 minutes or until the cheese is melted and the onions are browned.
- Let the casserole cool for 5 minutes before serving. Enjoy!
Notes:
- If you don’t have French fried onions, you can substitute with bread crumbs or crushed corn flakes for a crunchy topping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Chicken Crunch Casserole - A Crowd-Pleasing Favorite!
Ingredients
- 2 cups cooked and shredded chicken 450 g
- 8 oz egg noodles 225 g
- 1 cup sour cream 240 g
- 1 can 10.5 oz cream of chicken soup (295 g)
- 1 teaspoon garlic powder
- 1 cup grated cheddar cheese divided (100 g)
- 1 1/2 cups French fried onions 75 g
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-inch square baking dish with nonstick spray.
- Cook the egg noodles according to the package directions. Drain and place them in a large bowl.
- Add the cooked and shredded chicken, sour cream, cream of chicken soup, garlic powder, and half of the grated cheddar cheese to the bowl with the noodles. Stir well to combine.
- Transfer the mixture to the prepared baking dish and bake for 25 minutes or until golden brown and bubbly.
- Top with the French fried onions and the remaining grated cheddar cheese. Return to the oven and bake for an additional 5-10 minutes or until the cheese is melted and the onions are browned.
- Let the casserole cool for 5 minutes before serving. Enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.