Name: Pioneer Woman Chicken Noodle Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Ingredients: 12 oz (340g) wide egg noodles; 2 cans (10.5 oz / 300g each) cream of chicken soup; 1 cup (240ml) whole milk; 1 cup (115g) shredded sharp cheddar cheese; 1 teaspoon ground black pepper; 1/2 teaspoon kosher salt; 3 cups shredded cooked chicken (from 1 rotisserie chicken); 1/2 small yellow onion, finely chopped; 2 celery stalks, finely chopped; 1 bag (12 oz / 340g) frozen peas and carrots, thawed; 1 1/2 cups (about 1 sleeve) coarsely crushed butter crackers, such as Ritz; 2 tablespoons unsalted butter, melted; Chopped parsley, to serve

Pioneer Woman chicken noodle casserole is a creamy baked dish of wide egg noodles, shredded rotisserie chicken, cream of chicken soup, cheddar cheese, peas and carrots, topped with crushed butter crackers. It bakes at 375F in 30 to 35 minutes.

This recipe is published on thepioneerwoman.com and uses a rotisserie chicken as a shortcut so the casserole comes together fast on a weeknight. The whole dish can be assembled a day ahead and refrigerated unbaked, with the cracker topping added just before it goes in the oven.

Cook the egg noodles only to al dente, about 7 minutes, because they keep cooking inside the casserole during the 30 to 35 minute bake. Fully cooked noodles turn mushy and fall apart in the creamy filling, leaving you with a soft, textureless dish instead of one with chewy bites of pasta.

Pioneer Woman Chicken Noodle Casserole

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time: 35 minutesRest time: 5 minutesTotal time:1 hour Servings:8 servingsCalories:450 kcal Best Season:Available

Description

A one-dish bake loaded with shredded chicken, chewy egg noodles, and vegetables in a creamy cheddar and cream of chicken soup base. Crushed butter crackers on top bake into a golden, crunchy lid that cracks open to reveal the filling underneath.

Instructions

Preheat and boil. Set the oven to 375F (190C). Bring a large pot of salted water to a boil over medium-high heat.
Cook the noodles. Add the egg noodles and cook, stirring occasionally, until just al dente, about 7 minutes. Drain and set aside.
Make the filling base. Stir together cream of chicken soup, milk, shredded cheddar, black pepper, and salt in a large bowl until smooth.
Add the chicken and vegetables. Stir in the shredded chicken, chopped onion, chopped celery, and thawed peas and carrots until everything is evenly coated.
Transfer to the baking dish. Pour everything into a 13-by-9-inch baking dish and spread in an even layer.
Make the topping. Stir together the crushed butter crackers and melted butter in a medium bowl until the crumbs are evenly coated.
Top the casserole. Sprinkle the buttered cracker crumbs evenly over the surface of the casserole.
Bake. Place in the oven and bake until heated through and the topping is lightly browned, 30 to 35 minutes.

Keywords:Chicken Noodle Casserole, Pioneer Woman Chicken Noodle Casserole

FAQs

Why cook the egg noodles only to al dente before baking?

The noodles spend another 30 to 35 minutes in a 375F oven surrounded by hot, creamy liquid. That second round of heat finishes cooking them to a perfect chewy texture inside the casserole.

If you cook them all the way through on the stovetop first, they absorb too much moisture during baking and turn soft and mushy. Al dente noodles hold their shape and give each bite some resistance against the creamy filling, which is what keeps this casserole from feeling like baby food.

Why leave the casserole uncovered during baking?

Every ingredient in the dish is already fully cooked before it goes into the oven, so you are really just heating everything through and melting the cheese into the filling. Covering the dish traps steam and makes the cracker topping soggy.

Leaving it uncovered lets the hot oven air crisp those buttered cracker crumbs into a golden brown crust. That crunch on top against the creamy filling underneath is the contrast that makes this casserole work as a complete dish instead of just a bowl of creamy noodles.

Why use a rotisserie chicken instead of cooking chicken from scratch?

A store-bought rotisserie chicken gives you about 3 cups of already-seasoned, tender shredded meat with zero extra cooking time. That shortcut takes this casserole from a weekend project to a weeknight dinner you can have on the table in under an hour.

If you prefer to cook your own, roast boneless skinless chicken breasts until they reach 165F internally, then shred with two forks once cool enough to handle. Leftover chicken or turkey from the fridge works just as well and is a smart way to use up what you already have.

Can you assemble this casserole a day ahead?

Yes, but leave the cracker topping off until right before baking. Assemble the noodles, filling, chicken, and vegetables in the baking dish, cover tightly with plastic wrap, and refrigerate for up to one day.

When you are ready to bake, mix the crushed crackers with melted butter and sprinkle them on top while the oven preheats. The casserole may need a few extra minutes in the oven since it starts cold from the fridge. The topping stays crunchy because it never sits in contact with the wet filling overnight.

Can you freeze chicken noodle casserole?

Freeze the assembled casserole without the cracker topping in a freezer-safe dish wrapped tightly in plastic wrap and foil. It keeps well for up to 2 months in the freezer.

To reheat, thaw the casserole overnight in the refrigerator. Sprinkle the buttered cracker crumbs on top just before baking and add a few extra minutes to the cook time until the center is heated through and the top is golden. Never add the cracker topping before freezing or it absorbs all the moisture and bakes up soft instead of crispy.