Jamie Oliver Chicken And Bacon Casserole

Alright, let’s not pretend we’re above it—this is comfort food chaos in a casserole dish and I love every bite of it. Chicken, bacon, noodles, ranch, cheese… it reads like a dare, but somehow it all just works. It’s the edible equivalent of wearing mismatched socks and not caring because you’re warm and smug and full.

This chicken and bacon casserole is something I’d imagine a teenager would invent and then… accidentally nail it. It’s not posh. It’s not dainty. But it’s easy, satisfying, and disappears faster than dignity at a 3am fridge raid. And yeah, it reheats like a dream, which is wild given how much sour cream it holds.

Why You’ll Love It

• It tastes like childhood sleepovers and bad rom-coms.
• Leftovers? Yes, please. Possibly even better the next day.
• Feeds a crowd without feeding your stress.
• One of those “dump and bake” situations — no fancy skills needed.
• Creamy, cheesy, crispy-edged magic.
• Bacon. That’s it. That’s the reason.

Ingredients

• 12 oz wide egg noodles
• 1 lb bacon
• 2 tbsp olive oil
• 4 boneless skinless chicken breasts, cubed
• 1 tbsp lemon-pepper seasoning
• 16 oz fat-free sour cream
• 10.75 oz can condensed cream of chicken soup
• 1 cup milk
• 1 oz packet ranch dressing mix
• 1½ cups shredded Colby-Monterey Jack cheese
• 2 green onions, diced

How to Make It

Get your noodles going:

Boil a big pot of salted water and cook the egg noodles till tender but still holding it together — about 7 to 9 minutes. Drain and set aside.

Crisp up the bacon:

Fry the bacon in a skillet over medium heat. Let it go until gloriously crisp (about 10 mins), then drain on kitchen paper. Crumble when cool enough. Try not to snack it all — no judgment if you fail.

Sear the chicken:

In the same pan (wipe it if it’s swimming), heat up your oil. Add the cubed chicken, season with lemon-pepper, and brown it on all sides — 5 to 7 minutes. It doesn’t need to be cooked through yet.

Make the creamy chaos:

In a bowl, mix sour cream, soup, milk, ranch dressing mix, and half the crumbled bacon. No need to be gentle — just get it smooth.

Layer it all in:

Dump the cooked chicken into a greased 9×13″ baking dish. Pour the creamy mixture on top, stir in the noodles, and gently toss it all together like a warm, loving mess.

Top and bake:

Sprinkle the rest of the bacon on top, then cover with cheese and a scatter of green onions. Pop it into a preheated 350°F oven and bake for about 30 minutes — until it’s bubbly and golden and basically irresistible.

Common Mistakes and How to Dodge Them

Why is my sauce runny?
You probably didn’t drain the noodles well, or added too much milk. Don’t worry — it’ll still taste good.

Can I use chicken thighs instead?
Absolutely — they’ll be juicier too. Just trim them up a bit first.

I forgot to pre-cook the noodles. Is it ruined?
Sadly, yes. The noodles won’t cook properly in the oven. Been there. Cried into a cheesy puddle.

Storage and Reheating

• Fridge: Keeps well for up to 4 days.
• Freezer: Totally freezable, but thaw fully before reheating.
• Microwave: Reheat with a splash of milk, loosely covered.
• Oven: 180°C (350°F) for 20–25 minutes. Cover with foil to stop it drying.

Frequently Asked Questions

Can I make it ahead of time?
Yep! Assemble everything (minus the cheese topping) and keep it in the fridge for up to 24 hours. Add cheese just before baking.

Can I make this without bacon?
You can, but why would you? Joking aside, sure — just boost seasoning to make up for it.

Can I add veggies?
Totally. Peas, spinach, mushrooms — whatever needs using up.

Nutrition Facts (Per Serving)

• Calories: ~510
• Fat: 28g
• Carbs: 34g
• Protein: 31g
• Sodium: 760mg
• Sugar: 4g