This Noodle Chicken Pot Pie Casserole is the perfect mash-up of two beloved comfort foods: creamy chicken pot pie and hearty noodle casserole. It’s rich, flavorful, and easy to make, bringing all the cozy, satisfying vibes of a traditional pot pie—with a fun twist. Instead of a crust, I mix tender egg noodles into the creamy filling and top it with a golden, crunchy breadcrumb layer.
Why You’ll Love This Recipe
I love how this casserole combines everything I enjoy about comfort food—tender chicken, mixed vegetables, and creamy sauce—all baked with noodles for a filling, family-friendly dinner. It’s ideal for busy weeknights, easy to make ahead, and great for leftovers. Plus, it’s a fun way to use up rotisserie chicken or leftover roasted chicken. If I’m craving something warm and cozy without the hassle of making pie crust, this dish is my go-to.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken (shredded or cubed)
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Egg noodles
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Frozen mixed vegetables (peas, carrots, corn, and green beans)
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Cream of chicken soup (canned or homemade)
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Milk
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Sour cream
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Onion powder
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Garlic powder
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Salt and pepper
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Shredded cheddar cheese (optional for extra richness)
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Butter
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Bread crumbs or crushed crackers (like Ritz) for topping
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Parsley (for garnish, optional)
Directions
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I preheat my oven to 375°F (190°C) and grease a large casserole dish.
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In a large pot, I cook the egg noodles according to the package instructions, then drain and set them aside.
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In a big mixing bowl, I stir together the cream of chicken soup, milk, sour cream, onion powder, garlic powder, salt, pepper, and cheese if using.
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I fold in the shredded chicken and mixed vegetables until well combined.
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Then, I add the cooked noodles and gently mix until everything is coated in the creamy sauce.
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I pour the mixture into the prepared casserole dish and spread it out evenly.
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In a small bowl, I melt butter and mix it with breadcrumbs or crushed crackers, then sprinkle it all over the top.
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I bake the casserole uncovered for 25–30 minutes, until the top is golden and the filling is bubbly.
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Letting it sit for 5–10 minutes before serving helps the sauce set a bit for easier scooping.
Servings and timing
This recipe makes about 6 servings and takes roughly 45 minutes from start to finish—15 minutes for prep and 30 minutes to bake.
Variations
There are so many ways I can change this up:
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Swap the egg noodles with rotini, penne, or even mashed potatoes for a twist.
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Use leftover turkey instead of chicken.
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Add mushrooms or sautéed onions for extra flavor.
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Spice it up with a dash of cayenne or paprika in the sauce.
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I sometimes use a biscuit topping instead of breadcrumbs for a more traditional pot pie feel.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I usually microwave individual portions for about 1–2 minutes, or I reheat the whole casserole in the oven at 350°F (175°C) until warmed through (about 20 minutes). If it looks a little dry, I stir in a splash of milk before heating.
FAQs
Can I freeze this casserole?
Yes, I can freeze it before or after baking. I wrap it tightly and store it for up to 2 months. When ready to eat, I thaw overnight in the fridge and then bake as usual.
What kind of chicken should I use?
I typically use shredded rotisserie chicken for convenience, but any cooked chicken—grilled, baked, or poached—works well.
Can I make it without canned soup?
Absolutely. I sometimes make a homemade white sauce with butter, flour, milk, and chicken broth as a substitute.
Is this dish kid-friendly?
Definitely. The creamy noodles and mild flavors make it a favorite with kids. I’ve even had picky eaters ask for seconds.
Can I make it ahead of time?
Yes, I assemble it up to a day in advance, cover it, and store it in the fridge until I’m ready to bake.
Conclusion
This Noodle Chicken Pot Pie Casserole is everything I love about a cozy, comforting dinner—easy to prepare, loaded with flavor, and always a hit at the table. It’s a hearty, creamy twist on a classic that I find myself coming back to again and again. Whether I’m feeding my family or bringing a dish to a potluck, it never disappoints.
