Creamy Chicken Pot Pie Casserole Recipe

Pot pie filling, egg noodles instead of crust, and a buttery Panko topping — one pot, twenty minutes in the oven, and it feeds everyone.

The Casserole My Kids Ask For By Name

As we say goodbye to summer here in Iowa and the kids get ready to head back to school, I’m bringing my favorite comfort foods back into the weekly rotation.

One dish that’s always a hit at our house is this Chicken Pot Pie Casserole with Egg Noodles.

It’s creamy, hearty, and packed with all the flavors we love from traditional pot pie but with an added twist—egg noodles!

This chicken pot pie casserole with cream of chicken soup is not just a dinner-time favorite, but it also makes fantastic leftovers, perfect to eat on the go for a busy lunch the next day.

Trust me, once you try it, it’s bound to become a family favorite for an easy weeknight dinner!

The first time I made this I was trying to use up a rotisserie chicken and half a bag of frozen vegetables. It turned into the version my kids now ask for by name.

Pot pie filling, egg noodles instead of crust, and a buttery Panko topping that goes golden in the oven. It is the kind of pan that comes out bubbling and disappears before I have put the dish in the sink.

What Makes This One Work

The creaminess comes from doing two things at once. Cream of chicken soup and cream of mushroom soup build the base, and then a full eight ounces of sour cream goes in on top of that.

It is richer than a standard pot pie filling and it clings to the noodles instead of running to the bottom of the dish.

There is no crust to roll and nothing to blind bake. You boil noodles, stir everything into the same pot, and pour it into a nine by thirteen.

Twenty minutes in the oven is all it needs, which is the only reason it survives a weeknight at our house.

It also bends to whatever week you are having, the same way our chicken noodle soup does. One of my recipe testers moved the whole thing to a crockpot because her kitchen was too hot to run the oven, then finished the topping under a broiler.

She said it was going straight into her regular rotation.

Everything You Need

• 16 oz package of medium egg noodles
• 2 cans cream of chicken soup
• 10.5 oz can cream of mushroom soup
• 2 cups cooked chicken, shredded, diced or rotisserie chicken
• 1 cup frozen veggie mix (carrots, green beans, peas, corn)
• 8 oz chicken broth
• 2 cups shredded cheddar cheese
• 8 oz sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons butter
• 2 cups Panko bread crumbs

How to Make Chicken Pot Pie Casserole

1. Preheat your oven to 350°F.
2. Cook the egg noodles: In a large pot, cook the egg noodles one minute less than the package directions. Drain the water and return the noodles to the pot.
3. Mix the casserole filling: Add the cream of chicken soup, cream of mushroom soup, cooked chicken, frozen vegetables, chicken broth, cheddar cheese, sour cream, garlic powder, salt, and black pepper to the pot with the noodles. Stir until the chicken pot pie filling is well combined to create the base sauce of your chicken noodle pot pie casserole.
4. Prepare the casserole dish: Pour the noodle mixture into a greased 9×13-inch casserole dish (or two smaller dishes if you prefer).
5. Make the topping: In a separate bowl, melt the butter in the microwave. Mix the melted butter with the Panko bread crumbs until well coated.
6. Top the casserole: Evenly sprinkle the Panko bread crumb mixture over the casserole.
7. Bake: Place the casserole in the preheated oven and bake for 20 minutes, or until the casserole is heated through and the topping is crispy and golden brown.
8. Let it rest: Allow the casserole to sit for a couple of minutes before serving. Enjoy!

What I Have Learned Making This

Before you drain, save a quarter cup of the noodle water. Stirring it back in helps the sauce and the noodles hold together instead of separating while the casserole bakes.

It is a thirty second habit that changes the texture.

Pull the noodles a full minute before the package says they are done. They keep cooking in the oven, and undercooking them slightly is the difference between egg noodles that hold their shape and egg noodles that go soft in the middle of the pan.

This is a good pan for empting the freezer drawer. Any extra vegetables you have will work as long as you cut them to about the size of the frozen mix so everything heats evenly.

I always add extra peas.

If you are out of Panko, crushed Ritz crackers or cornflakes both give you that crisp golden top. Toss whichever one you use with the melted butter first so it browns instead of drying out.

Ways We Change It Up

Leftover turkey works in place of the chicken, which makes this a useful pan the week after a holiday. If your family wants it cheesier, another cup of cheddar or a handful of mozzarella stirred through the filling does it.

You can also leave the chicken out entirely and add more vegetables instead.

What We Put Next To It

Because the filling is rich, I serve it with something plain and green. A simple salad or steamed green beans is usually what is on the table next to it.

Warm biscuits are the side my kids vote for.

It is also good with iced tea or lemonade, which cuts through how rich the filling is.

How Long It Keeps

Leftovers keep in an airtight container in the refrigerator for up to three days, and they reheat better than most casseroles because the sour cream keeps the sauce from breaking. Individual portions go in the microwave.

The whole pan goes back in a three hundred fifty degree oven until it is heated through.

You can also freeze it before it is baked, which is how I handle it when I am cooking for someone else. Thaw it overnight in the refrigerator and then bake it as written.

Assembling it unbaked and handing it off means whoever gets it eats it hot out of their own oven.

What Others Are Saying

One recipe tester said: “I made this in the crockpot because it was hotter than expected on the day I planned to bake it. I transferred it to a baking dish, topped it with crackers, and finished it in the toaster oven on broil.

It was delicious and will definitely be put into my regular meal rotation!”

Chicken Pot Pie Casserole FAQ

Can I use rotisserie chicken?

Yes, and it is what I reach for most often. Any cooked chicken works here, whether it is shredded, diced, or pulled off a rotisserie bird.

You need about two cups, so a small rotisserie chicken covers it with a little left over.

Can I make it ahead of time?

You can assemble the whole casserole, leave the topping off, and freeze it unbaked. Thaw it overnight in the refrigerator and bake as directed.

If you are only working a day ahead, the refrigerator is fine and you can add the buttered Panko right before it goes in the oven so it stays crisp.

Can I make this in the crockpot?

One of my testers did exactly that when it was too hot to turn the oven on. She cooked the filling in the crockpot, moved it to a baking dish, put crackers on top, and crisped it under a broiler.

The topping is the part that needs dry heat, so plan to finish it somewhere other than the slow cooker.

Why cook the noodles less than the package says?

The noodles spend another twenty minutes in the oven soaking up soup and broth. If you boil them to the time on the bag they will keep going in the pan and end up soft.

A minute short is the right amount of stubborn.

This is the pan I make when the week has already gotten away from me. It uses things I keep in the house anyway, it feeds everyone, and the leftovers travel well in a lunch the next day.