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!