Pioneer Woman Chicken Noodle Casserole

Pioneer Woman chicken noodle casserole is an easy comfort food dinner made with egg noodles, rotisserie chicken and cream of chicken soup, ready in 1 hour 5 minutes. Try this family dinner casserole for Sunday supper or busy weeknights, since it's make-ahead friendly, kid-friendly and feeds a crowd.

Cook the egg noodles only until just al dente, about 7 minutes, because they keep softening in the oven. Boil them to full tenderness and the casserole turns mushy instead of creamy.

Folding in finely chopped celery and onion gives the creamy filling a fresh crunch that a plain soup-and-noodle bake never gets. Tossing the cracker crumbs with melted butter before sprinkling also makes the topping brown evenly and stay crisp.

Pioneer Woman Chicken Noodle Casserole

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

559

kcal

Tender egg noodles and shredded chicken sit in a creamy, cheesy sauce with peas and carrots. Once baked, the buttery cracker crumbs turn golden and crisp on top.

Ingredients

• 12 oz. wide egg noodles
  

• 2 (10.5-oz.) cans cream of chicken soup
  

• 1 c. whole milk
  

• 1 c. shredded sharp cheddar cheese
  

• 1 tsp. ground black pepper
  

• 1/2 tsp. kosher salt
  

• 3 c. cooked, shredded chicken (from 1 rotisserie chicken)
  

• 1/2 small yellow onion, finely chopped
  

• 2 celery stalks, finely chopped
  

• 1 (12-oz.) bag frozen peas and carrots, thawed
  

• 1 1/2 c. coarsely crushed butter crackers (such as Ritz, about 1 cracker sleeve)
  

• 2 tbsp. unsalted butter, melted
  

• Chopped parsley, to serve
  

Directions

• Cook the noodles: Preheat the oven to 375°F, then bring a large pot of salted water to a boil over medium-high heat. Cook 12 oz. wide egg noodles, stirring occasionally, until just al dente, about 7 minutes, then drain and set aside.
• Mix the creamy base: Stir together 2 (10.5-oz.) cans cream of chicken soup, 1 cup whole milk and 1 cup shredded sharp cheddar in a large bowl. Add 1 teaspoon black pepper and 1/2 teaspoon kosher salt, then mix until smooth.
• Add the chicken and vegetables: Stir in 3 cups shredded rotisserie chicken, 1/2 small chopped yellow onion, 2 chopped celery stalks and 1 (12-oz.) bag thawed frozen peas and carrots. Then gently fold in the cooked noodles so they don't break.
• Fill the baking dish: Transfer the mixture to a 13-by-9-inch baking dish. Spread it in an even layer so everything heats through at the same pace.
• Make the cracker topping: Stir together 1 1/2 cups coarsely crushed butter crackers and 2 tablespoons melted unsalted butter in a medium bowl. Sprinkle the mixture evenly over the casserole.
• Bake and serve: Bake for 30 to 35 minutes, until heated through and the topping is lightly browned. Sprinkle with chopped parsley and serve while it's hot.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 6-quart enameled Dutch oven, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the cheddar for another cheese?

Colby jack, Monterey Jack or Gruyere all melt well in this casserole, so use whatever you have on hand. Sharp cheddar gives the most flavor, though, so a milder cheese makes the filling taste a little plainer.

How long do leftovers keep in the fridge?

Store leftovers in an airtight container, and they'll keep in the fridge for about 3 to 4 days. Reheat single portions in the microwave, though the cracker topping will soften, so a few fresh crumbs on top help.

Can I use frozen or leftover cooked chicken instead of rotisserie?

Any cooked, shredded chicken works, including leftover roast chicken or poached breasts. Just make sure it's fully thawed and cooked first, since the casserole only heats everything through.

Can I bake this in a different dish?

Two 8-inch square pans or a large oven-safe casserole dish both work if the volume is similar. A smaller, deeper dish needs a few extra minutes, so check that the middle is hot before serving.

Why did my casserole turn out mushy?

Overcooked noodles are the usual cause, since they keep absorbing sauce in the oven. Pull them from the water while they still have a firm bite, and the texture stays creamy instead of soft.