Description
Pioneer Woman Chicken Noodle Casserole is a comforting, classic baked dish featuring tender egg noodles, creamy chicken sauce, sharp cheddar cheese, and a crunchy butter cracker topping. Perfect for family dinners, this casserole combines shredded chicken, fresh veggies, and savory flavors into one hearty, satisfying meal.
Ingredients
Scale
Main 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 tsp ground black pepper
- ½ tsp kosher salt
- 3 cups cooked, shredded chicken (rotisserie works great)
- ½ small yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 bag (12 oz) frozen peas and carrots, thawed
Topping
- 1½ cups crushed butter crackers (such as Ritz)
- 2 tbsp unsalted butter, melted
Garnish
- Chopped parsley, for garnish
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
- Cook Noodles: Boil salted water and cook the wide egg noodles until al dente, approximately 7 minutes. Drain the noodles thoroughly and set aside to cool slightly.
- Make Sauce: In a large mixing bowl, combine the cream of chicken soup, whole milk, shredded sharp cheddar cheese, ground black pepper, and kosher salt. Stir until well blended to form a creamy sauce base.
- Combine Ingredients: Add the shredded cooked chicken, finely chopped yellow onion, chopped celery, and thawed peas and carrots to the sauce. Mix thoroughly to evenly distribute all ingredients.
- Add Noodles: Fold the cooked egg noodles into the sauce and chicken mixture gently to avoid breaking the noodles. Ensure all noodles are coated and the mixture is well combined. Transfer this mixture into the prepared baking dish, spreading it out evenly.
- Prepare Topping: In a small bowl, mix the crushed butter crackers with melted unsalted butter until the crumbs are fully coated. Sprinkle this evenly over the top of the casserole to create a crispy, golden topping.
- Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the casserole is heated through and the cracker topping turns a delicious golden brown.
- Serve: Remove from oven and garnish with freshly chopped parsley for color and added flavor. Serve the casserole warm for the best taste experience.
Notes
- Rotisserie chicken is recommended for convenience and flavor, but any cooked, shredded chicken will work.
- Be sure not to overcook the noodles during boiling; they will continue to soften during baking.
- You can substitute frozen mixed vegetables if peas and carrots are unavailable.
- For a lighter version, reduce the cheese or use low-fat milk, but it may alter the creaminess.
- Let the casserole rest for 5 minutes after baking to allow it to set for easier serving.
