Description
A comforting noodle chicken pot pie casserole that combines tender chicken, vegetables, and noodles in a creamy sauce, topped with a golden crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup egg noodles
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, egg noodles, mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, and black pepper.
- Stir in half of the cheddar cheese.
- Pour the mixture into a greased casserole dish.
- Cover the mixture with one pie crust, sealing the edges.
- Cut slits in the top crust for steam to escape.
- Bake for 25-30 minutes or until the crust is golden brown.
- Remove from oven and sprinkle remaining cheddar cheese on top.
- Return to oven for an additional 5 minutes until cheese is melted.
- Let it cool for a few minutes before serving.
Notes
- Feel free to use leftover chicken for this recipe.
- You can substitute the mixed vegetables with your favorites.
- For a healthier option, use whole wheat noodles.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Noodle Chicken Pot Pie Casserole