Bring a large pot of salted water to a boil, then add wide egg noodles. Cook for about 6 minutes until they are al dente, stirring occasionally to prevent sticking. Once done, drain the noodles in a colander and set them aside, allowing any excess moisture to escape.

In a large mixing bowl, combine the cream of chicken soup and sour cream. Stir until the mixture is smooth and uniform, then fold in half of the shredded cheddar cheese.

Gently fold the drained egg noodles into the creamy mixture along with the shredded rotisserie chicken.

Preheat your oven to 350°F (175°C) while greasing a 9x13-inch baking dish. Spread the noodle and chicken mixture evenly in the dish.

Sprinkle the remaining shredded cheddar cheese generously over the casserole.

Place the baking dish in your preheated oven and let it bake for 25-30 minutes.

Once out of the oven, allow the casserole to rest for about 5 minutes before serving.