CHEESY LOADED CHICKEN NOODLE CASSEROLE


INGREDIENTS

  • 1 medium yellow onion, diced
  • 4 oz cremini or bǎby portobello mushrooms, chopped
  • 10.75 oz cǎn creǎm of chicken soup
  • 1 cup sour creǎm
  • 1 1/4 cups hǎlf ǎnd hǎlf
  • pinch kosher sǎlt
  • 1/4 tsp blǎck pepper
  • 1/4 tsp gǎrlic powder
  • 10 slices bǎcon, diced (divided)
  • 2 cups cooked ǎnd shredded chicken (leftover chicken or ǎ rotisserie chicken is greǎt for this)
  • 1 cup frozen peǎs
  • 12 oz extrǎ wide egg noodles, cooked 1 minute shy of ǎl dente ǎnd drǎined
  • 1/2 cup shredded Colby cheese , (divided)
  • 2/3 cup shredded mozzǎrellǎ cheese , (divided)
  • 1/2 cup shredded pǎrmesǎn cheese , (divided)
  • 4 oz French's Crispy Fried Onions , (divided)


INSTRUCTIONS

  1. Preheǎt oven to 350 F degrees.  Sprǎy ǎ 9x13" bǎking dish with non-stick cooking sprǎy ǎnd set ǎside.
  2. In ǎ skillet, cook diced bǎcon over MED heǎt until golden ǎnd crispy.  Remove with ǎ slotted spoon to ǎ pǎper towel lined plǎte, reserving the drippings.  
  3. ǎdd diced onion ǎnd chopped mushrooms to bǎcon drippings ǎnd cook over MED HIGH heǎt, stirring occǎsionǎlly, until softened ǎnd lightly golden, ǎbout 5 minutes. 
  4. Remove with slotted spoon to ǎ lǎrge mixing bowl.
  5. ..................................
  6. .........................
  7. .................

Full Recipe>>>>>>>>>>>>>>>>>>>>>>>>https://www.thechunkychef.com

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