Description
Mouthwatering Chicken Pot Pie Casserole brings the comforting flavors of classic chicken pot pie without the hassle of making a crust. Creamy, cheesy, and loaded with chicken and vegetables, it’s a family favorite for weeknight dinners.
Ingredients
- 12 oz medium egg noodles
- 2 cans cream of chicken soup
- 1 can cream of mushroom soup
- 2 cans chunk chicken breast, drained (or rotisserie chicken)
- 1 bag frozen mixed vegetables
- 1 soup can chicken broth
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Cook egg noodles according to package instructions; drain and set aside.
- In a large bowl, combine cooked noodles, cream of chicken soup, cream of mushroom soup, chicken, mixed vegetables, chicken broth, cheddar cheese, sour cream, garlic powder, salt, and black pepper. Mix well.
- Transfer mixture to a greased casserole dish.
- Bake for 25–30 minutes until bubbly and top is lightly golden.
- Serve warm and enjoy!
Notes
- Use rotisserie chicken for a quicker version.
- Add extra vegetables like peas, carrots, or corn for more nutrition.
- Top with additional shredded cheese before baking for extra gooeyness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Casserole
- Cuisine: American