Chicken Pot Pie Noodle Casserole
Chicken pot pie noodle casserole is a creamy, savory, and comforting dish that’s perfect for busy weeknights or cozy family dinners. Combining tender chicken, egg noodles, and colorful vegetables in a rich sauce, this casserole is a quick and easy twist on traditional chicken pot pie
Ingredients
- 2 cups cooked shredded chicken rotisserie chicken works well
- 12 oz wide egg noodles cooked al dente
- 1 cup frozen peas
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion diced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 can 10.5 oz cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup breadcrumbs optional, for topping
- 1/2 cup shredded cheddar cheese optional, for topping
Instructions
- Shred the cooked chicken into bite-sized pieces.
- Cook the egg noodles until al dente, drain, and set aside.
- Cook the Vegetables:
- In a large skillet, melt 1 tablespoon of butter over medium heat.
- Add the diced onion, celery, and carrots. Sauté until softened (about 5 minutes).
- Make the Creamy Sauce:
- In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the flour and cook for 1 minute to form a roux.
- Slowly whisk in the chicken broth and milk, stirring constantly to avoid lumps.
- Add the cream of chicken soup, garlic powder, thyme, salt, and pepper. Let the sauce simmer until thickened.
- Combine Ingredients:
- In a large mixing bowl, combine the cooked chicken, egg noodles, peas, sautéed vegetables, and creamy sauce. Mix well to coat everything evenly.
- Assemble the Casserole:
- Preheat your oven to 375°F (190°C).
- Grease a 9x13-inch casserole dish and pour in the chicken noodle mixture. Spread evenly.
- Add Toppings (Optional):
- Sprinkle breadcrumbs and shredded cheddar cheese over the casserole for extra texture and flavor.
- Bake the Casserole:
- Bake uncovered for 25–30 minutes, or until the top is golden and bubbly.
- Serve:
- Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
Substitutions: Use gluten-free noodles for a gluten-free version. Substitute coconut milk for whole milk and use a dairy-free cream of chicken soup for a dairy-free option.
Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 3 months.
Reheating Instructions: Reheat in the oven at 350°F or in the microwave until warmed through.
Storage Tips: Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 3 months.
Reheating Instructions: Reheat in the oven at 350°F or in the microwave until warmed through.