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Loaded Cheesy Chicken Casserole Recipe

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This recipe for Loaded Cheesy Chicken Casserole is from The Dawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Yellow Onion Medium, diced
4 oz cremini or baby portabello mushrooms, chopped (optional)
1 cup Sour Cream
1 1/4 Cups Half and Half
Pinch of salt
1/4 tsp Pepper
1/4 tsp Garlic Powder
10 slices bacon, diced cooked (divided)
2 cup cooked and shredded chicken (left over or rotisserie chicken)
1 cup Frozen Peas
12 oz Extra Wide Egg Noodles, cooked 1 minute shy of al dente
1/2 cup colby cheese
2/3 cup mozzarella cheese
1/2 cup parmesan cheese
4 oz French's Crispy Fried Onions
Directions:
Directions:
Preheat oven to 350º. Spray 9x13 dish with non-stick spray. In a skillet, cook diced bacon over medium heat until golden and crispy. Remove and drain on paper towel. Add diced onion and mushrooms to bacon drippings and cook over heat until softened.

In a large mixing bowl add cream of chicken soup, sour cream, half and half, salt, pepper and garlic powder. Whisk until smooth. Add shredded chicken, 2/3 cooked bacon, frozen peas, 2 oz of the French's crispy onions, most of the shredded cheeses, reserve a few tablespoons of each cheese and blend in cooked egg noodles.

Gently stir to combine well then transfer to baking dish. Top with remaining cheese and bacon. Cover dish and bake for 30 minutes. Remove foil and put the remaining of the French's Crispy fried onions and bake an additional 5-7 minutes.

Serve with Pillsbury Grands Biscuits.

 

 

 

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