Chicken Pot Pie Casserole With Noodles
This cozy chicken pot pie casserole with noodles turns a classic comfort food into an easy, creamy, and satisfying one-pan dinner. Packed with shredded chicken, tender veggies, and egg noodles, it’s a weeknight favorite that the whole family will love.
Equipment
- Large Pot
- Mixing Bowl
- 9x13 Baking Dish
- Oven
Ingredients
Main Ingredients
- 3 cups shredded cooked chicken rotisserie or leftover chicken
- 8 oz egg noodles uncooked
- 2 cups frozen mixed vegetables peas, carrots, corn, green beans
- 1 can cream of chicken soup about 10.5 oz
- 1/2 cup milk or chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1 cup shredded cheddar cheese optional topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Cook egg noodles in salted boiling water until just al dente. Drain and set aside.
- In a large bowl, mix cream of chicken soup with milk or broth. Stir until smooth. Add garlic powder, onion powder, salt, pepper, and parsley.
- Add the shredded chicken, cooked noodles, and frozen vegetables to the bowl. Stir to combine everything evenly.
- Transfer mixture to prepared baking dish. Sprinkle shredded cheese on top if using.
- Bake uncovered for 25–30 minutes, or until bubbly and golden on top. Let rest for 5 minutes before serving.
Notes
Customize this casserole with different proteins or veggies. For extra richness, stir in cream cheese or sour cream. It also freezes well — just thaw and bake when ready.
Nutrition
Calories: 460kcalCarbohydrates: 38gProtein: 32gFat: 20gSaturated Fat: 8gCholesterol: 95mgSodium: 780mgPotassium: 520mgFiber: 3gSugar: 4gVitamin A: 2900IUVitamin C: 6mgCalcium: 180mgIron: 2.2mg
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