Ingredients:

  • 3 cups (450g) shredded rotisserie chicken
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1 cup (240ml) whole milk
  • 1 cup (240g) full-fat sour cream
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 12 oz (340g) wide egg noodles
  • 1 cup (150g) diced green bell pepper
  • 1/2 cup (75g) diced yellow onion
  • 2 tbsp (28g) unsalted butter
  • 1 tsp (5g) salt
  • 1/2 tsp (2g) black pepper
  • 1/2 tsp (2g) garlic powder

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the egg noodles and cook for 2 minutes less than the package directions to keep them al dente. Drain in a colander and set aside.
  2. In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, salt, black pepper, and garlic powder. Stir until the mixture is smooth.
  3. Fold the shredded chicken, diced green bell peppers, and diced yellow onions into the cream mixture.
  4. Gently stir in the par-boiled noodles until evenly coated.
  5. Grease a 9x13 inch baking dish with butter. Pour the mixture into the dish and spread evenly.
  6. Top with an even layer of shredded sharp cheddar cheese.
  7. Bake at 350°F (175°C) for 20 minutes, or until the edges are bubbling and the cheese is golden brown.