Chicken Pot Pie Casserole : A Cozy, Creamy Family Favorite
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!
Why You’ll Love This Chicken Pot Pie Casserole:
- Creamy and Hearty: The combination of cream of chicken soup and sour cream makes this dish ultra-creamy and satisfying.
- Easy and Quick: With simple steps and basic ingredients, you can have a fast chicken pot pie casserole ready in no time.
- Versatile: Whether you’re making it in the oven or adapting it into a chicken pot pie casserole crockpot version, this recipe is versatile enough to fit into your busy schedule.
- Family-Friendly: The comforting flavors of chicken pot pie with a this noodle twist are sure to please even the pickiest eaters.
Ingredients:
- 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
Instructions:
- Preheat your oven to 350°F.
- 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.
- 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.
- Prepare the casserole dish: Pour the noodle mixture into a greased 9×13-inch casserole dish (or two smaller dishes if you prefer).
- 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.
- Top the casserole: Evenly sprinkle the Panko bread crumb mixture over the casserole.
- 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.
- Let it rest: Allow the casserole to sit for a couple of minutes before serving. Enjoy!
Tips for the Best Chicken Pot Pie Casserole Recipe:
- Save 1/4 Cup of the Noodle Water: When you add the pasta water to the other ingredients before baking it will help everything come together better.
- Add More Veggies: This casserole is perfect for using up any extra vegetables you have in the fridge or freezer (I always add extra frozen peas!). Just be sure to chop them into similar-sized pieces as the frozen veggies.
- Customize the Topping: If you’re out of Panko, crushed Ritz crackers or even cornflakes make a tasty and crispy topping.
Variations:
- Turkey Pot Pie Casserole: Swap the chicken for leftover turkey for a post-holiday twist.
- Cheesy Chicken Noodle Bake: For an extra cheesey version, add an extra cup of cheddar or mix in some different cheeses like mozzarella.
- Vegetarian Pot Pie Casserole: Skip the chicken and add more vegetables for a veggie-friendly version.
Serving Suggestions:
Serve this Chicken Pot Pie Casserole with a simple green salad or some steamed green beans on the side.
A side of warm and soft biscuits is always a hit here!
It’s also fantastic with a glass of iced tea or lemonade for a refreshing contrast to the rich, creamy casserole.
Storage and Reheating:
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: This casserole can be frozen before baking. Thaw overnight in the fridge, then bake as directed.
- Reheating: Reheat individual portions in the microwave, or warm the entire casserole in a 350°F oven until heated through – perfect for busy weeknights.
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
This Chicken Pot Pie Casserole is easy to prepare, with traditional pot pie vibes and a tasty noodle twist. It's the busy weeknight dinners & leftovers star!
Servings 8 people
Calories 450kcal
Ingredients
- 16 oz package medium egg noodles
- 2 cans 10.5 oz cream of chicken soup
- 1 can 10.5 oz 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
Instructions
- Preheat your oven to 350°F.
- 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.
- 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.
- Prepare the casserole dish: Pour the noodle mixture into a greased 9x13-inch casserole dish (or two smaller dishes if you prefer).
- 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.
- Top the casserole: Evenly sprinkle the Panko bread crumb mixture over the casserole.
- 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.
- Let it rest: Allow the casserole to sit for a couple of minutes before serving. Enjoy!