Description
A comforting chicken pot pie casserole that combines savory chicken, creamy soups, and vegetables topped with cheese.
Ingredients
Scale
- 12 oz medium egg noodles
- 2 cans cream of chicken soup
- 1 can cream of mushroom soup
- 2 cans chunk chicken breast, drained
- 1 bag frozen mixed vegetables
- 1 soup can chicken broth
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the egg noodles according to package instructions.
- In a large bowl, mix the cooked noodles with cream of chicken soup, cream of mushroom soup, drained chicken, mixed vegetables, chicken broth, shredded cheese, sour cream, garlic powder, salt, and pepper.
- Pour the mixture into a greased casserole dish.
- Bake for 30 minutes or until heated through and bubbly.
- Serve with biscuits on the side.
Notes
- Use rotisserie chicken for quicker preparation.
- Feel free to add your favorite vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken Pot Pie Casserole