LOADED CHEESY CHICKEN NOODLE CASSEROLE

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!

Even my picky kiddos eat this casserole (they just pick out the mushrooms… maybe one day they’ll learn to love them lol), which makes this a major winner in my house.  Not only because we all love the casserole, but because we all absolutely LOVE the topping.

I make this casserole with plenty of French’s Crispy Fried Onions, which are a staple in our household.  I keep a can or two of them in my pantry at all times, because when my kids are being picky, I can sprinkle some of the onions on top… and voila!  They magically love the meal!

French’s Crispy Fried Onions are made with real onions for great flavor and crunch, and make a fabulous topping for casseroles, mashed potatoes, burgers or salads!

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.
3. ......................................

for full instruction please see : www.thechunkychef.com

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