Hamdi Saidani Pioneer Woman Chicken Noodle Casserole is made with wide egg noodles, cream of chicken soup, whole milk, shredded sharp cheddar cheese, ground black pepper, kosher salt, cooked shredded chicken, yellow onion, celery, peas, and carrots, butter crackers, unsalted butter, and chopped parsley.
This easy Chicken Noodle Casserole recipe creates a tasty dinner that takes about 1 hour and 5 minutes to prepare and can serve up to 10 people.
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Pioneer Woman Chicken Noodle Casserole Ingredients
- 12 oz. wide egg noodles
- 2 cans (10.5 oz. each) cream of chicken soup
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 3 cups cooked, shredded chicken (from 1 rotisserie chicken)
- 1/2 small yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 bag (12 oz.) frozen peas and carrots, thawed
- 1 1/2 cups coarsely crushed butter crackers (such as Ritz, about 1 cracker sleeve)
- 2 tablespoons unsalted butter, melted
- Chopped parsley, for garnish
How To Make Pioneer Woman Chicken Noodle Casserole
- Prepare the Noodles: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil over medium-high heat. Add the egg noodles and cook, stirring occasionally, until just al dente, about 7 minutes. Drain and set aside.
- Mix the Ingredients: In a large bowl, combine the cream of chicken soup, whole milk, shredded sharp cheddar cheese, ground black pepper, and kosher salt. Stir in the cooked chicken, chopped onion, chopped celery, and thawed peas and carrots. Gently fold in the cooked egg noodles until well combined. Transfer the mixture to a 13-by-9-inch baking dish and spread it out in an even layer.
- Prepare the Topping: In a medium bowl, mix the crushed butter crackers with melted unsalted butter. Sprinkle this mixture evenly over the casserole.
- Bake the Casserole: Bake in the preheated oven until the casserole is heated through and the topping is lightly browned, about 30 to 35 minutes.
- Serve: Remove from the oven, sprinkle with chopped parsley for a touch of color, and serve hot.
Recipe Tips
- Use Ready-Made Chicken: Buying a cooked rotisserie chicken from the store saves time and adds good flavor to your casserole. You can also cook and shred your own chicken breasts if you prefer.
- Choose Quality Soup: Use a good brand of cream chicken soup to make the casserole creamy and delicious. This helps give it a smooth and rich texture.
- Bake Without Covering: Cook the casserole without a cover. This helps the top get crispy and golden while warming everything nicely inside.
- Garnish with Parsley: After baking, add some chopped fresh parsley on top. It makes the casserole look pretty and adds a fresh taste.
- Shred Chicken Easily: To shred chicken quickly, break it into smaller parts and pull off the skin. Then, use your hands or two forks to pull the meat into shreds. Keep the bones to make chicken stock later.
What To Serve With Chicken Noodle Casserole
This Chicken Noodle Casserole goes well with a fresh salad, steamed beans, garlic bread, and cooked spinach. You can also serve it with roasted veggies, crunchy coleslaw, a fruit salad, and rolls for a full and tasty meal.
How To Store Chicken Noodle Casserole
- Refrigerate: Cool the Chicken Noodle Casserole completely. Then, either cover the dish with plastic wrap or transfer it to an airtight container. It can be stored in the fridge for up to 3-4 days.
- Freeze: For extended storage, freeze the casserole. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The casserole can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Leftover Chicken Noodle Casserole
- In The Oven: Preheat the oven to 350°F (175°C). Place the leftover casserole in an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
- In The Microwave: Put a portion of the casserole in a microwave-safe dish and cover it loosely with plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.
- In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the casserole to an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Chicken Noodle Casserole Nutrition Facts
Serving Size: 1 of 10 servings
- Calories: 447
- Total Fat: 21 g
- Saturated Fat: 8 g
- Trans Fat: 0 g
- Cholesterol: 86 mg
- Sodium: 676 mg
- Carbohydrates: 40 g
- Dietary Fiber: 4 g
- Sugar: 6 g
- Protein: 21 g
FAQs
Can I Use A Different Type Of Noodle Instead Of Wide Egg Noodles?
Yes, you can use other pasta like regular egg noodles, fusilli, or penne. The texture and cooking times might change a little.
What Can I Use Instead Of Cream Of Chicken Soup If I Don’t Eat Dairy?
You can use a dairy-free cream soup like vegan mushroom or celery soup. You can also make a mix of plant milk and vegetable broth thickened with flour.
How Can I Make This Casserole Ahead Of Time?
You can prepare the casserole one day in advance without adding the cracker topping. Cover and refrigerate it. Add the topping just before baking to keep it crispy.
How Do I Make The Topping Crispy And Golden?
Cook the casserole without covering it to get the topping crispy. For extra crispiness, put it under the broiler for a few minutes at the end, but keep an eye on it so it doesn’t burn.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Rice Casserole
- Pioneer Woman Chicken Tater Tot Casserole
- Pioneer Woman Mexican Chicken Casserole
- Pioneer Woman Chicken Spaghetti Casserole
- Pioneer Woman Chicken Biscuit Casserole
Pioneer Woman Chicken Noodle Casserole
Description
Pioneer Woman Chicken Noodle Casserole is made with wide egg noodles, cream of chicken soup, whole milk, shredded sharp cheddar cheese, ground black pepper, kosher salt, cooked shredded chicken, yellow onion, celery, peas, and carrots, butter crackers, unsalted butter, and chopped parsley.
This easy Chicken Noodle Casserole recipe creates a tasty dinner that takes about 1 hour and 5 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Prepare the Noodles: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil over medium-high heat. Add the egg noodles and cook, stirring occasionally, until just al dente, about 7 minutes. Drain and set aside.
- Mix the Ingredients: In a large bowl, combine the cream of chicken soup, whole milk, shredded sharp cheddar cheese, ground black pepper, and kosher salt. Stir in the cooked chicken, chopped onion, chopped celery, and thawed peas and carrots. Gently fold in the cooked egg noodles until well combined. Transfer the mixture to a 13-by-9-inch baking dish and spread it out in an even layer.
- Prepare the Topping: In a medium bowl, mix the crushed butter crackers with melted unsalted butter. Sprinkle this mixture evenly over the casserole.
- Bake the Casserole: Bake in the preheated oven until the casserole is heated through and the topping is lightly browned, about 30 to 35 minutes.
- Serve: Remove from the oven, sprinkle with chopped parsley for a touch of color, and serve hot.
Notes
- Use Ready-Made Chicken: Buying a cooked rotisserie chicken from the store saves time and adds good flavor to your casserole. You can also cook and shred your own chicken breasts if you prefer.
- Choose Quality Soup: Use a good brand of cream chicken soup to make the casserole creamy and delicious. This helps give it a smooth and rich texture.
- Bake Without Covering: Cook the casserole without a cover. This helps the top get crispy and golden while warming everything nicely inside.
- Garnish with Parsley: After baking, add some chopped fresh parsley on top. It makes the casserole look pretty and adds a fresh taste.
- Shred Chicken Easily: To shred chicken quickly, break it into smaller parts and pull off the skin. Then, use your hands or two forks to pull the meat into shreds. Keep the bones to make chicken stock later.
