Pioneer Woman Chicken Noodle Casserole
A warm and comforting dish perfect for busy weeknights, this chicken noodle casserole is easy to make and packed with flavors that everyone will enjoy.
Ingredients
Main Ingredients
- 12 oz egg noodles Use any pasta shape if desired.
- 3 cups cooked shredded chicken Rotisserie chicken works great for convenience.
- 1 can cream of chicken soup Use low-fat version for a lighter dish.
- 1 can cream of mushroom soup Use low-fat version for a lighter dish.
- 1 cup sour cream Add more for a creamier casserole.
- 1 cup chicken broth Add more for a creamier casserole.
- 1 cup shredded cheddar cheese Reserve a bit for topping.
- 1 cup frozen peas Feel free to add other veggies.
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp paprika Optional for garnish.
- Salt and pepper To taste.
- 1 cup breadcrumbs For topping.
- 3 tbsp melted butter For the breadcrumb topping.
- 0.5 cup shredded cheddar cheese For topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch dish.
- Cook the egg noodles according to package instructions; drain and set aside.
- In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, paprika, salt, and pepper.
- Stir in the cooked chicken, frozen peas, and shredded cheddar cheese.
- Fold in the cooked noodles and spread the mixture into the greased dish.
- In a separate bowl, combine the breadcrumbs, melted butter, and shredded cheddar cheese. Sprinkle this mixture over the top of the casserole.
Baking
- Bake for 25-30 minutes, or until the casserole is golden and bubbly.
Notes
Serve hot out of the oven. Can be paired with a simple side salad. Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through or microwave individual portions.