I made this casserole recipe up and my kids love it! Chicken melds with lots of flavors like bacon, ranch, and Colby Jack to make a yummy feast for the whole family.

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Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 9x13-inch casserole
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.

  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.

  • Heat oil in a skillet over medium-high heat. Place chicken in the hot skillet, sprinkle with lemon-pepper, and brown on all sides, 5 to 7 minutes. Remove with a slotted spoon and place in a 9x13-inch baking dish.

  • Combine 1/2 of the crumbled bacon, sour cream, soup, milk, and ranch dressing mix in a bowl and mix until blended. Pour over chicken, add drained egg noodles, and stir. Sprinkle remaining bacon on top, cover with Colby-Jack cheese, and top with green onions.

  • Bake in the preheated oven until cheese is melted and chicken is no longer pink in the center, about 30 minutes.

Cook's Note:

Substitute mushroom soup for chicken soup if desired.

Nutrition Facts

563 calories; protein 36.3g; carbohydrates 45.3g; fat 25.4g; cholesterol 128mg; sodium 1443.5mg. Full Nutrition
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