Description
This creamy chicken pot pie casserole delivers classic pot pie flavors in an easy baked dinner with tender chicken, vegetables, and noodles.
Ingredients
Scale
- 12 oz medium egg noodles
- 2 cans cream of chicken soup
- 1 can cream of mushroom soup
- 2 cans chunk chicken breasts, drained
- 1 package frozen mixed vegetables
- 1 soup can chicken broth
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Pillsbury Grand biscuits for serving
Instructions
- Preheat oven to 350°F.
- Cook egg noodles according to package directions, slightly undercooking them. Drain and return to pot.
- Add cream of chicken, cream of mushroom, chicken, vegetables, broth, cheese, sour cream, and seasonings. Stir well.
- Transfer mixture to greased 9×13 baking dish.
- Bake uncovered for 20-25 minutes until hot and bubbly.
- Prepare biscuits according to package directions and serve on top.
Notes
- Slightly undercook noodles to prevent mushy texture.
- Add extra vegetables like spinach or broccoli if desired.
- Store in refrigerator up to 4 days.
- Reheat in microwave or skillet.
- Not recommended for freezing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 535
- Sugar: 3g
- Sodium: 556mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.04g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 156mg