LOADED CHEESY CHICKEN NOODLE CASSEROLE

Shredded chicken, veggies, bacon, plenty of cheese, a rich creamy sauce, and a crunchy onion topping… hungry yet? This chicken noodle casserole is so hearty and perfect for a family meal!

Whew. I think we all need a collective sigh after the holidays right? Don’t get me wrong, I LOVE Thanksgiving… the food, spending time with family, the time off of work.. it’s all amazing! For those of us who had to actually cook all that fantastic food… it’s also a LOT of work. Work most of us love, but work nonetheless!

So this week, I’m all about the easy dinners. No long involved meals, no long prep times, no 5 pans to wash, etc. That’s why I wanted to share with you all my favorite family-pleasing (and easy) Loaded Cheesy Chicken Noodle Casserole!

INGREDIENTS :

• 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)

INSTRUCTIONS :

1. Preheat oven to 350 F degrees. Spray a 9x13" 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.
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for full instruction : www.thechunkychef.com

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