Description
This creamy chicken pot pie casserole delivers all the comforting flavors of classic pot pie with only 10 minutes of active prep. Simple, hearty, and perfect for busy nights.
Ingredients
12 oz package of medium egg noodles
2 cans cream of chicken
1 can cream of mushroom
2 cans chunk chicken breasts, drained (or rotisserie)
1 package frozen veggies
1 soup can chicken broth
2 cups cheddar cheese
1 cup sour cream
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Instructions
1. In a large pot, cook egg noodles according to package directions. Drain and return to pot.
2. Add cream of chicken, cream of mushroom, chicken chunks, frozen veggies, chicken broth, cheddar cheese, sour cream, garlic powder, salt, and pepper.
3. Mix everything with the noodles.
4. Cook on medium heat for 15–20 minutes.
5. Serve with warm biscuits.
Notes
Don’t overcook noodles; slightly undercook for best texture.
Add extra veggies such as spinach, kale, broccoli, or cauliflower.
Swap chicken for ground turkey or beef.
Store leftovers up to four days; reheating works best with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 535
- Sugar: 3
- Sodium: 556
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.04
- Carbohydrates: 43
- Fiber: 2
- Protein: 34
- Cholesterol: 156