Chicken Crunch Casserole - A Crowd-Pleasing Favorite!
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.
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
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.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.