Chicken Pot Pie Casserole
A comforting casserole with egg noodles, chicken, vegetables, and a creamy cheese sauce.
Ingredients
For the casserole:
- 12 oz medium egg noodles
- 2 cans cream of chicken soup
- 1 can cream of mushroom soup
- 2 cans chunk chicken breast drained (or use rotisserie chicken)
- 1 bag frozen mixed vegetables
- 1 can chicken broth soup can size
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For serving:
- Biscuits such as Pillsbury Grands
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the egg noodles according to package instructions, then drain.
- In a large bowl, mix the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, salt, and black pepper.
- Add the cooked noodles, chicken, frozen vegetables, and shredded cheddar cheese to the bowl. Stir until well combined.
- Transfer the mixture to a greased 9x13-inch baking dish.
- Bake for 25-30 minutes, or until bubbly and heated through.
- Serve warm with biscuits.
Notes
You can substitute rotisserie chicken for canned chicken if preferred.