Noodle Chicken Pot Pie Casserole

A cozy and comforting casserole featuring tender chicken, creamy soup, and delicious noodles, topped with cheesy goodness.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort

Calories: 380

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups cooked noodles Use egg noodles for traditional texture or swap for short pasta like rotini.
2 cups shredded cooked chicken Rotisserie or leftover roast chicken works great.
1 cup frozen mixed vegetables Thaw slightly to avoid adding excess water.
1 can cream of chicken soup For a lighter version, use low-sodium or a homemade creamy sauce.
1 cup chicken broth Use low-sodium or swap for vegetable broth.
1 teaspoon garlic powder Fresh garlic can be sautéed before adding for a milder flavor.
1 teaspoon onion powder Finely chopped sautéed onion adds sweetness.
to taste Salt and pepper Season gradually before baking.
1 cup shredded cheddar cheese Sharp cheddar preferred for tangy finish.
1 tablespoon chopped fresh parsley Optional, adds color and flavor when serving.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, combine the cooked noodles, chicken, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Pour the mixture into a greased 9x13 inch baking dish and spread out.
Sprinkle shredded cheddar cheese generously on top.

Baking

Bake in the preheated oven for 25-30 minutes, until bubbly and golden.
Garnish with chopped parsley if desired. Serve warm.

Notes

Let the casserole rest for 5 minutes before serving to help it set. This dish can be adapted for dietary preferences, such as using tofu for a vegan version.