Pioneer Woman Chicken Noodle Casserole

Using soft shredded chicken, egg noodles, creamy soups, sour cream, mixed vegetables, and melted cheddar cheese, Pioneer Woman Chicken Noodle Casserole is a hearty meal. It has a touch of homestyle nostalgia and is thick, creamy, and gratifyingly cheesy. Ree Drummond’s cherished Pioneer Woman brand is honored by the moniker.

Ingredients:

• Boil 12 oz egg noodles until tender.
• Shred 3 cups cooked chicken into bite-size pieces.
• Stir in 1 cup frozen peas and carrots.
• Add 1 can (10.5 oz) cream of chicken soup.
• Mix 1 can (10.5 oz) cream of mushroom soup.
• Blend in 1 cup sour cream for creamy goodness.
• Sprinkle 2 cups shredded cheddar cheese on top.
• Season with 1 tsp salt and ½ tsp black pepper.
• Use ½ cup milk to loosen the mixture perfectly.

How To Make Pioneer Woman Chicken Noodle Casserole

1. For approximately six minutes, boil egg noodles in salted water until they are tender.
2. While you prepare the sauce, drain the noodles and set them aside.
3. Using a fork, shred cooked chicken into soft, bite-sized strips.
4. Combine the two soups, milk, sour cream, and seasoning in a large bowl.
5. Add the shredded chicken, peas, and carrots and stir until coated.
6. To ensure that everything is beautifully combined, carefully fold in the cooked noodles.
7. To achieve the ideal golden crust, preheat the oven to 350°F (175°C).
8. After lining a baking dish with oil, pour the mixture into it and level it out.
9. Spread a thick layer of shredded cheddar cheese over the entire surface.
10. Bake, uncovered, until bubbling and gorgeously brown, about 25 minutes.
11. For the creamy, cheesy layers to settle, let it cool for five minutes.
12. When you serve it hot, you will see faces light up with each spoonful.

Pioneer Woman Chicken Noodle Casserole Recipe Tips:

• Chicken Noodle Casserole with Cheesy Broccoli. For a veggie-rich, creamy twist, substitute 1½ cups of steamed broccoli florets with peas and carrots. For a lovely flavor boost, add a touch of garlic powder and sharp cheddar. Combine the cooked noodles, shredded chicken, and steamed broccoli for a colorful, filling dish. When baked, broccoli maintains its crisp-tender texture and pops against the creamy sauce in every bite.
• Casserole with Spicy Southwest Chicken Noodles. Substitute 1 cup black beans and corn for the peas and carrots to give it a robust kick. For an amazing depth of flavor, add a touch of smoky paprika, chile powder, and ½ teaspoon cumin. Add ½ cup of diced green chilies to the thick sauce for a spicy, fresh punch. For a creamy, melty layer with a peppery heat, use cheddar instead of pepper jack cheese. Serve it with lime wedges and fresh cilantro for a Tex-Mex dish touch that will make you want to eat it again.
• The Chicken Noodle Casserole for Mushroom Lovers. Add 1 cup of freshly sautéed mushrooms to the creamy foundation to double the mushroom magic. To achieve a more complex, earthy, and umami-rich flavor, combine button and cremini mushrooms. Add the cooked noodles to the sautéed mushrooms once they have turned golden from the garlic, butter, and thyme. For modification, use cream of celery soup instead of cream of mushroom soup. For a bubbling, delicious, and golden finish, sprinkle a mixture of mozzarella and parmesan on top.

How To Store & Reheat Leftovers?

1. In The Fridge: Cover leftovers tightly with foil or plastic wrap. Refrigerate for up to 3 days. Keep it chilled and sealed well.
2. In The Freezer: Wrap the unbaked or baked casserole in foil. Freeze for up to 2 months. Label it with the date.
3. To Reheat: Cover with foil and bake at 350°F for 25 minutes. Remove foil, then bake until hot and bubbly.

Pioneer Woman Chicken Noodle Casserole Recipe Nutrition Facts

Calories: This whole casserole delivers about 2880 calories in total.
Protein: The recipe holds around 180 grams of protein from chicken, cheese, and dairy.
Total Fat: It carries about 160 grams of fat, thanks to sour cream, soups, and cheddar.
Saturated Fat: The dish contains roughly 75 grams of saturated fat from dairy and cheddar.
Carbohydrates: Expect close to 210 grams of carbohydrates from noodles, soups, and veggies.Fiber: This casserole offers about 8 grams of fiber from noodles, peas, and carrots.
Sugars: It includes roughly 12 grams of sugars from milk, soups, and veggies.
Cholesterol: This recipe packs about 580 milligrams of cholesterol from chicken, cheese, and sour cream.
Sodium: The full casserole reaches around 6200 milligrams of sodium from soups, cheese, and seasoning.
Calcium: It holds about 1200 milligrams of calcium, mostly from cheddar and sour cream.
Iron: You’ll find roughly 10 milligrams of iron from noodles, veggies, and chicken.
Vitamin A: This dish delivers about 5200 IU of Vitamin A from peas, carrots, and cheddar.
Vitamin C: Expect around 12 milligrams of Vitamin C from the peas, carrots, and milk.
Potassium: It offers close to 1850 milligrams of potassium, mainly from chicken, veggies, and dairy.
Vitamin D: You get roughly 8 micrograms of Vitamin D from milk, sour cream, and cheddar.

Try More Recipes:

• Pioneer Woman Chicken Biscuit Casserole
• Pioneer Woman French Bread Casserole
• Pioneer Woman Chicken Cordon Bleu Casserole
• Pioneer Woman Slow Cooker Chicken Tortilla Soup

Pioneer Woman Chicken Noodle Casserole

Author: Dhouha Bakhouch Cooking Method:Boiling Mixing and Baking Cuisine:American UK

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: 5 minutesTotal time: 45 minutesCooking Temp:100 CServings:6 servingsEstimated Cost: $Calories:Calories per Serving 480 kcal Best Season:Available

Description

Using soft shredded chicken, egg noodles, creamy soups, sour cream, mixed vegetables, and melted cheddar cheese, Pioneer Woman Chicken Noodle Casserole is a hearty meal. It has a touch of homestyle nostalgia and is thick, creamy, and gratifyingly cheesy. Ree Drummond’s cherished Pioneer Woman brand is honored by the moniker.

Ingredients

• Boil 12 oz egg noodles until tender.
• Shred 3 cups cooked chicken into bite-size pieces.
• Stir in 1 cup frozen peas and carrots.
• Add 1 can (10.5 oz) cream of chicken soup.
• Mix 1 can (10.5 oz) cream of mushroom soup.
• Blend in 1 cup sour cream for creamy goodness.
• Sprinkle 2 cups shredded cheddar cheese on top.
• Season with 1 tsp salt and ½ tsp black pepper.
• Use ½ cup milk to loosen the mixture perfectly.

Instructions

1. For approximately six minutes, boil egg noodles in salted water until they are tender.
   
2. While you prepare the sauce, drain the noodles and set them aside.
3. Using a fork, shred cooked chicken into soft, bite-sized strips.
4. Combine the two soups, milk, sour cream, and seasoning in a large bowl.
5. Add the shredded chicken, peas, and carrots and stir until coated.
6. To ensure that everything is beautifully combined, carefully fold in the cooked noodles.
7. To achieve the ideal golden crust, preheat the oven to 350°F (175°C).
8. After lining a baking dish with oil, pour the mixture into it and level it out.
9. Spread a thick layer of shredded cheddar cheese over the entire surface.
10. Bake, uncovered, until bubbling and gorgeously brown, about 25 minutes.
11. For the creamy, cheesy layers to settle, let it cool for five minutes.
12. When you serve it hot, you will see faces light up with each spoonful.

Keywords:Pioneer Woman Chicken Noodle Casserole