Description

Pioneer Woman Chicken Noodle Casserole is a comforting, hearty baked dish featuring tender egg noodles, shredded chicken, creamy cheddar sauce, and a crunchy buttery cracker topping. Perfect for family dinners, this casserole combines simple ingredients like rotisserie chicken, vegetables, and cheese into a delicious one-dish meal that’s baked to golden perfection.

Ingredients

Scale

Dry Ingredients

12 oz wide egg noodles
1½ cups crushed butter crackers (such as Ritz)
1 tsp ground black pepper
½ tsp kosher salt

Wet Ingredients

2 cans (10.5 oz each) cream of chicken soup
1 cup whole milk
1 cup shredded sharp cheddar cheese
2 tbsp unsalted butter, melted

Produce

½ small yellow onion, finely chopped
2 celery stalks, finely chopped
1 bag (12 oz) frozen peas and carrots, thawed
Chopped parsley, for garnish

Protein

3 cups cooked, shredded chicken (rotisserie works great)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
Cook the noodles: Boil a large pot of salted water. Add the wide egg noodles and cook until al dente, about 7 minutes. Drain the noodles thoroughly and set them aside.
Make the sauce: In a large bowl, combine the two cans of cream of chicken soup, whole milk, shredded sharp cheddar cheese, ground black pepper, and kosher salt. Stir until the mixture is smooth and well blended.
Combine the ingredients: Add the shredded cooked chicken, finely chopped yellow onion, celery, and thawed peas and carrots to the sauce mixture. Stir gently to incorporate all ingredients evenly.
Add the noodles: Fold the cooked egg noodles into the mixture until everything is well combined. Transfer this mixture into the prepared greased baking dish, spreading it out evenly.
Prepare the topping: Mix the crushed butter crackers with melted unsalted butter until the crumbs are evenly coated. Sprinkle this buttery cracker topping evenly over the casserole.
Bake the casserole: Place the dish in the preheated oven and bake for 30-35 minutes. Bake until the casserole is heated through and the topping turns a beautiful golden brown color.
Serve: Once baked, remove the casserole from the oven. Garnish with chopped fresh parsley for a pop of color and freshness, then serve warm for a comforting meal.

Notes

You can substitute frozen mixed vegetables if peas and carrots are unavailable.
Rotisserie chicken saves time but you can also use leftover cooked chicken.
For a cheesier casserole, add extra shredded cheddar on top before baking.
Ensure noodles are cooked al dente to avoid them becoming mushy after baking.
Use kosher salt for better flavor control; adjust seasoning as needed.
The cracker topping adds essential crunch and buttery flavor.
Leftovers store well covered in the refrigerator for up to 3 days.