This Pioneer Woman Chicken Noodle Casserole is a creamy, cheesy, and hearty family-friendly dinner that’s perfect for weeknights or feeding a crowd. Made with wide egg noodles, shredded chicken, sharp cheddar, and a crispy butter cracker topping, this casserole is a classic comfort dish that takes about 1 hour and 5 minutes from start to finish and serves up to 10 people.
A baked chicken noodle casserole with golden butter cracker topping and fresh parsley garnish.
Why You’ll Love This Chicken Noodle Casserole
- Family-Friendly: Packed with tender chicken, vegetables, and cheese, it’s a crowd-pleaser.
- Creamy & Cheesy: The combination of cream of chicken soup, whole milk, and sharp cheddar gives rich, comforting flavor.
- Easy to Make: Simple ingredients and straightforward steps make it beginner-friendly.
- Perfect for Leftovers: Reheats well in the oven, microwave, or air fryer.
Ingredients
Casserole:
- 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 teaspoon ground black pepper
- ½ teaspoon kosher salt
- 3 cups cooked, shredded chicken (about 1 rotisserie chicken)
- ½ small yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 bag (12 oz) frozen peas and carrots, thawed
Topping:
- 1 ½ cups coarsely crushed butter crackers (Ritz or similar, about 1 sleeve)
- 2 tablespoons unsalted butter, melted
- Chopped parsley, for garnish
How to Make Pioneer Woman Chicken Noodle Casserole
1. Cook the Noodles
Preheat oven to 375°F (190°C). Boil a large pot of salted water over medium-high heat. Add the egg noodles and cook until just al dente, about 7 minutes. Drain and set aside.
2. Mix the Casserole Ingredients
In a large bowl, combine the cream of chicken soup, milk, cheddar cheese, black pepper, and salt. Stir in the shredded chicken, chopped onion, celery, and thawed peas and carrots. Gently fold in the cooked noodles until evenly coated. Transfer the mixture to a 13×9-inch baking dish, spreading it into an even layer.
3. Prepare the Topping
In a medium bowl, mix the crushed butter crackers with melted butter. Sprinkle evenly over the top of the casserole.
4. Bake
Bake uncovered for 30–35 minutes, or until heated through and the topping is lightly golden.
5. Serve
Sprinkle with chopped parsley for a pop of color and serve hot.
Tips & Tricks for the Best Casserole
- Use Rotisserie Chicken: Saves time and adds flavor. Homemade shredded chicken works too.
- Choose Quality Soup: A good brand of cream of chicken soup makes the casserole extra creamy.
- Keep the Topping Crispy: Bake uncovered and optionally broil a minute at the end for extra golden edges.
- Make Ahead: Assemble the casserole (without the topping) a day before, cover, and refrigerate. Add topping just before baking.
- Shredding Chicken: Remove skin and bones, then shred with forks or your hands for fast prep.
What to Serve With Chicken Noodle Casserole
Pair this casserole with:
- Garlic bread or dinner rolls
- Fresh green salad or coleslaw
- Steamed vegetables (beans, broccoli, spinach)
- Roasted veggies or fruit salad
Storage & Reheating
- Refrigerate: Cool completely and store in an airtight container for 3–4 days.
- Freeze: Wrap tightly in foil and place in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
- Reheat:
- Oven: 350°F (175°C) for 15–20 minutes, covered.
- Microwave: 2–3 minutes on high, stirring halfway.
- Air Fryer: 350°F (175°C) for 5–10 minutes, checking halfway.
Variations & Substitutions
- Noodles: Fusilli, penne, or regular egg noodles work too.
- Dairy-Free: Substitute cream of chicken soup with vegan alternatives or a milk-vegetable broth mixture thickened with flour.
- Extra Veggies: Add corn, bell peppers, or mushrooms for more color and nutrition.
This Pioneer Woman Chicken Noodle Casserole is a creamy, cheesy, and comforting casserole that’s sure to become a family favorite. Perfect for weeknight dinners, potlucks, or holiday gatherings!