Description
A hearty and comforting chicken pot pie casserole made with egg noodles, creamy soups, chicken, and mixed vegetables. Topped with cheddar cheese and served with biscuits.
Ingredients
Scale
- 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
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Biscuits (such as Pillsbury Grands) for serving
Instructions
- Preheat oven to 375°F (190°C).
- Cook egg noodles according to package instructions. Drain.
- In a large bowl, mix cream of chicken soup, cream of mushroom soup, chicken, mixed vegetables, chicken broth, sour cream, garlic powder, salt, and pepper.
- Stir in cooked egg noodles.
- Transfer mixture to a greased casserole dish.
- Sprinkle shredded cheddar cheese on top.
- Bake for 25-30 minutes until bubbly and cheese is melted.
- Serve warm with biscuits.
Notes
- Use rotisserie chicken for quicker prep.
- Adjust seasoning to taste.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: chicken pot pie casserole, comfort food, easy dinner recipe