Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
Chicken Noodle Casserole
The buttery cracker topping is pure heaven!
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 smile. Want to make your life easier? You can prep this casserole a day in advance and add the topping just before you're ready to pop it in the oven. That means, even on busy, hectic weeknights, you can get a hot family dinner on the table with ease. Winner winner, chicken dinner!
What kind of chicken do you use for chicken noodle casserole?
Using a store-bought rotisserie chicken is one of Ree Drummond's favorite time-saving kitchen hacks! That works great here, but you could also roast your own boneless, skinless chicken breasts and shred them.
Should the casserole be covered when baking?
Nope, leave this one uncovered. All of the ingredients go into the casserole already cooked, so you're essentially just heating the dish up in the oven. Leaving it uncovered also allows the cracker topping to get brown and crispy.
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 pieces—legs, thighs, breasts, and wings—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).
- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 25 mins
- Total Time:
- 1 hr 5 mins
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
- Nutrition Information
- Per Serving (Serves 10)
- Calories447 Fat21 gSaturated fat8 gTrans fat0 gCholesterol86 mgSodium676 mgCarbohydrates40 gFiber4 gSugar6 gProtein21 gVitamin D1 mcgCalcium184 mgIron4 mgPotassium448 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat the oven to 375°F. 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.
- Step 2Stir 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.
- Step 3Stir together the cracker crumbs and butter in a medium bowl. Sprinkle mixture evenly over the casserole. Bake until heated through and the topping is lightly browned, 30 to 35 minutes. Sprinkle with parsley and serve.
You Have to Try These Harvest Bowls for Lunch
How to Make Easy, Creamy Pumpkin Mac and Cheese
Buffalo Chicken Sloppy Joes Will Fuel the Tailgate
20 Healthy Recipes That Are Totally Kid-Approved