Cheesy Chicken Crunch Casserole – A Perfect Comfort Food!

Looking for a comforting and easy-to-make dish that the whole family will love? This Cheesy Chicken Crunch Casserole is the perfect answer. With tender shredded chicken, creamy sour cream and chicken soup, and crispy French fried onions, this casserole is sure to become a new favorite in your household.

This Cheesy Chicken Crunch Casserole recipe has been a staple in my household for years. My husband is a big fan of this dish and always requests it on special occasions. One of the things we love about this recipe is that it’s easy to customize based on our preferences. Sometimes we add in extra vegetables like peas or carrots, or we swap out the egg noodles for something like penne. No matter what, it always turns out delicious and is a hit with everyone at the table.

Why This Recipe Is So Popular:

This Cheesy Chicken Crunch Casserole recipe is a crowd-pleaser for many reasons. It’s easy to make with just a few simple ingredients, and it’s a dish that can be prepared in advance for busy weeknights or special occasions. The combination of tender shredded chicken, creamy sour cream and chicken soup, and gooey cheddar cheese is irresistible, and the crispy French fried onions on top add a delightful crunch.

Ingredients:

• 450g chicken, cooked and shredded
• 8 oz (225g) egg noodles
• 240ml sour cream
• 1 (10.5 oz) (298g) can cream of chicken soup
• 1 teaspoon garlic powder
• 1 cup (113g) cheddar cheese, grated and divided
• 1 1/2 cups (85g) French fried onions

Directions:

Preheat the oven to 350°F (175°C). Grease a 10-inch (25cm) square baking dish with nonstick spray.

Cook the egg noodles according to package directions. Drain and place in a large bowl.

Add the cooked and shredded chicken, sour cream, cream of chicken soup, garlic powder, and half of the cheddar cheese to the noodles and stir to combine.

Transfer the mixture to the prepared baking dish and bake for 25 minutes or until golden brown and bubbly.

Sprinkle the remaining cheddar cheese and French fried onions over the casserole and return to the oven for an additional 5-10 minutes or until the cheese is melted and bubbly.

Let the casserole cool for 5 minutes before serving. Enjoy!

Notes:

• For a little bit of extra spice, try adding in some diced jalapeños to the casserole.
• Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.

FAQ

Q: Can I use a different type of pasta instead of egg noodles?

A: Yes, you can use any type of pasta you like in this recipe. Penne, fusilli, or even spaghetti would work well.

Q: Can I use leftover cooked chicken in this recipe?

A: Yes, you can use leftover cooked chicken in this recipe. It’s a great way to use up any leftover chicken you have on hand.

Q: Can I freeze this casserole?

A: Yes, you can freeze this casserole before baking it. Assemble the casserole as directed, but instead of baking it, cover it tightly with plastic wrap and aluminum foil and freeze for up to 3 months. When you’re ready to bake it, let it thaw in the fridge overnight, then bake as directed.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time. Assemble the casserole as directed, but instead of baking it, cover it tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake it, let it come to room temperature while the oven preheats, then bake as directed.

Q: Can I use a different type of cheese in this recipe?

A: Yes, you can use any type of cheese you like in this recipe. Try using Monterey Jack, mozzarella, or pepper jack for a different flavor.

Chicken Crunch Casserole Recipe

Touria

Looking for a comforting and easy-to-make dish that the whole family will love? This Cheesy Chicken Crunch Casserole is the perfect answer.

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Ingredients

  

• 450 g chicken cooked and shredded
• 8 oz 225g egg noodles
• 240 ml sour cream
• 1 10.5 oz (298g) can cream of chicken soup
• 1 teaspoon garlic powder
• 1 cup 113g cheddar cheese, grated and divided
• 1 1/2 cups 85g French fried onions

Instructions

 

• Preheat the oven to 350°F (175°C). Grease a 10-inch (25cm) square baking dish with nonstick spray.
• Cook the egg noodles according to package directions. Drain and place in a large bowl.
• Add the cooked and shredded chicken, sour cream, cream of chicken soup, garlic powder, and half of the cheddar cheese to the noodles and stir to combine.
• Transfer the mixture to the prepared baking dish and bake for 25 minutes or until golden brown and bubbly.
• Sprinkle the remaining cheddar cheese and French fried onions over the casserole and return to the oven for an additional 5-10 minutes or until the cheese is melted and bubbly.
• Let the casserole cool for 5 minutes before serving. Enjoy!

Notes

For a little bit of extra spice, try adding in some diced jalapeños to the casserole.
Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.