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Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

This Chicken Pot Pie Casserole brings all the comforting flavors of a classic pot pie into a simple, satisfying dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Casserole Ingredients
  • 340 g medium egg noodles Cook according to package instructions
  • 2 cans cream of chicken soup Standard soup can size
  • 1 can cream of mushroom soup Standard soup can size
  • 2 cans chunk chicken breast Drained, or use rotisserie chicken
  • 1 bag frozen mixed vegetables Add directly to the mixture
  • 1 can chicken broth Use the soup can size for measurement
  • 200 g shredded cheddar cheese Adjust to taste
  • 240 ml sour cream Adds creaminess
  • 0.5 tsp garlic powder For flavor
  • 0.5 tsp salt Adjust to taste
  • 0.5 tsp black pepper Adjust to taste
  • 1 package Biscuits Serve with biscuits such as Pillsbury Grands

Equipment

  • 9x13-inch baking dish
  • Large Bowl

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Cook the egg noodles according to package instructions, then drain.
  3. In a large bowl, mix the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, salt, and black pepper.
  4. Add the cooked noodles, chicken, frozen vegetables, and shredded cheddar cheese to the bowl. Stir until well combined.
  5. Transfer the mixture to a greased 9x13-inch baking dish.
  6. Bake for 25-30 minutes, or until bubbly and heated through.
  7. Serve warm with biscuits.

Notes

Feel free to add extra cheese on top before baking for an even more indulgent dish.