Ingredients:

  • 2 cups cooked, shredded chicken
  • 1 cup cooked bacon, crumbled
  • 2 cups uncooked egg noodles
  • 1 cup shredded cheddar cheese
  • 1 cup cream of chicken soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup additional shredded cheddar cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Cook the noodles according to package instructions, drain, and set aside.
  3. In a skillet, combine cooked chicken, crumbled bacon, cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper. Mix until well combined.
  4. Fold in the cooked noodles and half of the shredded cheddar cheese until evenly distributed.
  5. Transfer the mixture into a greased 9x13 inch baking dish.
  6. Prepare the topping by mixing the remaining cheese with panko breadcrumbs and melted butter in a bowl.
  7. Sprinkle the topping evenly over the casserole.
  8. Bake in the preheated oven for 25-30 minutes, until bubbly and the top is golden brown.
  9. Let it cool for a few minutes before serving.