Best Chicken Noodle Casserole Recipe

Best Chicken Noodle Casserole Recipe
the pioneer woman's chicken noodle casserole recipe

Caitlin Bensel

This chicken noodle casserole checks each of the three C’s for casserole superstardom: classic, creamy, and oh so comforting. Wide egg noodles, cream of chicken soup, and a crushed butter cracker topping will take grown-ups right back to their childhood and make everyone at the table smile. Use a rotisserie chicken or leftover cooked chicken to save time. No need to cook any veggies beforehandโ€”they’ll soften up beautifully as the casserole bakes.

Does chicken noodle casserole freeze well?

Yes! Since the chicken is already cooked when it goes into the casserole and there’s plenty of creamy sauce, chicken noodle casserole is perfect for freezing. Freeze without the cracker topping before baking, thaw completely, then add a few minutes to the bake time to heat through.

What is cream of chicken soup?

Cream of chicken soup was actually invented by Campbell’s back in the 1940s. Milk, cream, and flour are added to traditional chicken soup for a thick, creamy consistency. It’s an instant base for chicken casseroles and chicken pot pie.

What is the easiest way to shred chicken?

Start by breaking down the bird into piecesโ€”legs, thighs, breasts, and wingsโ€”and removing the skin. You could use two forks to shred the meat, but it’s even easier to get in there with your hands and pull into shreds. Remove the bones as you go (freeze these for chicken stock).

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8 – 10


Prep Time:





Total Time:






10.5-oz. cans cream of chicken soup

1 C.

shredded sharp cheddar cheese

1 tsp.

ground black pepper

3 tbsp.

cooked, shredded chicken (from 1 rotisserie chicken)


small yellow onion, finely chopped


celery stalks, finely chopped


12-oz. bag frozen peas and carrots

1 1/2 tsp.

coarsely crushed butter crackers (such as Ritz, about 1 cracker sleeve)

2 tbsp.

unsalted butter, melted

Chopped parsley, for garnish

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  1. Preheat the oven to 375ยฐ. Bring a large pot of salted water to a boil over medium-high. Add the egg noodles and cook, stirring occasionally, until just al dente, about 7 minutes. Drain and set aside.
  2. Stir together the cream of chicken soup, milk, cheese, pepper, and salt in a large bowl. Stir in the chicken, onion, celery, peas, and carrots. Gently fold in the egg noodles. Transfer mixture to a 13-by-9-inch baking dish and spread in an even layer.
  3. Stir together the cracker crumbs and butter in a medium bowl. Sprinkle mixture evenly over the saucepan. Bake until heated through and the topping is lightly browned, 30 to 35 minutes. Sprinkle with parsley and serve.

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