Easy Chicken Pot Pie Casserole
This creamy chicken pot pie casserole delivers all the comforting delicious flavors of pot pie with only 10 minutes of active time! It’s a simple weeknight dinner that’s easy to make.
Ingredients
- 12 oz package of medium egg noodles
- 2 cans of cream of chicken
- 1 can of cream of mushroom
- 2 cans of chunk chicken breasts, drained or you could use rotisserie chicken
- 1 package of frozen veggies
- 1 soup can of chicken broth
- 2 cups cheddar cheese
- 1 cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a large pot, cook egg noodles according to package directions. Drain water and pour the noodles back into the large pot.
- Add cream of chicken, cream of mushroom, chicken chunks, frozen veggies, chicken broth, cheddar cheese, sour cream, garlic powder, salt, and pepper. Mix everything together with the noodles.
- Cook on medium heat, for 15-20 minutes. Serve with Pillsbury grand biscuits.
Notes
Notes Dont overcook the noodles. I actually recommend undercooking them slightly since they will continue cooking in the oven. More veggies. This dish is great to use up vegetables hanging around in the crisper drawer. Chop them up and mix them in along with the other ingredients. Ive tried it with spinach, kale, broccoli, and cauliflower. Just make sure theyre chopped into similar-sized pieces as the frozen veggies. Ground meat. Swap the chicken for cooked and drained ground turkey or ground beef. Store. Leftovers in the fridge for up to four days. I dont recommend freezing. Reheat. In the microwave in one-minute intervals stirring in between each or in a skillet on the stove.
Nutrition
- Calories: 535kcal
- Sugar: 3g
- Protein: 34g
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