Print

Noodle Chicken Pot Pie Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Noodle Chicken Pot Pie Casserole is a cozy mash-up of creamy chicken pot pie and hearty noodle casserole. With tender chicken, mixed vegetables, egg noodles, and a crunchy breadcrumb topping, it’s the perfect comfort food bake.

Ingredients

  • 3 cups cooked chicken, shredded or cubed
  • 12 oz egg noodles
  • 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 can (10.5 oz) cream of chicken soup (or homemade)
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese (optional)
  • 2 tbsp butter, melted
  • 1 cup breadcrumbs or crushed crackers
  • Fresh parsley, for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a large casserole dish.
  2. Cook egg noodles according to package directions. Drain and set aside.
  3. In a large mixing bowl, combine cream of chicken soup, milk, sour cream, onion powder, garlic powder, salt, pepper, and cheddar cheese (if using).
  4. Fold in shredded chicken and mixed vegetables until well combined.
  5. Add cooked noodles and gently mix until coated with the creamy sauce.
  6. Pour mixture into prepared casserole dish and spread evenly.
  7. In a small bowl, mix melted butter with breadcrumbs or crushed crackers and sprinkle over the top.
  8. Bake uncovered for 25–30 minutes, until top is golden and filling is bubbly.
  9. Let sit for 5–10 minutes before serving. Garnish with chopped parsley if desired.

Notes

  • Use leftover turkey instead of chicken for a post-holiday twist.
  • Substitute the egg noodles with rotini, penne, or even mashed potatoes.
  • Add sautéed mushrooms or onions for extra flavor.
  • Spice it up with a pinch of paprika or cayenne.
  • Use a homemade white sauce if avoiding canned soup.

Nutrition

Find it online: https://recipesbyliza.com/noodle-chicken-pot-pie-casserole/