Instructions
- Preheat oven
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the filling
- In a large bowl, mix cooked chicken, crumbled bacon, cooked pasta, cream of chicken soup, sour cream, 1 cup cheddar cheese, milk, garlic powder, and pepper until well combined.
- Assemble the casserole
- Pour the mixture into the prepared baking dish. Spread evenly.
- In a small bowl, combine crushed cornflakes (or fried onions) with melted butter and sprinkle over the top.
- Sprinkle remaining ½ cup cheddar cheese over the topping.
- Bake
- Bake uncovered for 25–30 minutes, until the casserole is bubbly and the topping is golden brown.
- Serve
- Let cool 5 minutes before serving. Enjoy warm!
🌟 Tips
- Extra crunch: Mix panko breadcrumbs with the cornflakes for an even crispier topping.
- Make-ahead: Assemble the casserole and refrigerate for a few hours or overnight before baking.
- Veggie option: Add sautéed mushrooms, peas, or broccoli to the filling for extra nutrition.
Ashley, I can also give you a quick 20-minute skillet version of this casserole that’s creamy, cheesy, and crunchy without baking. Do you want me to share that?