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A close-up of chicken pot pie noodle casserole on a white plate, showcasing creamy noodles, chicken, and colorful vegetables.

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
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 6 Servings
Calories 466 kcal

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.
A close-up of chicken pot pie noodle casserole on a white plate, showcasing creamy noodles, chicken, and colorful vegetables.
Chicken Pot Pie Noodle Casserole

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.

Nutrition

Serving: 1ServingCalories: 466kcalCarbohydrates: 53gProtein: 25gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 114mgSodium: 526mgPotassium: 358mgFiber: 2gSugar: 4gVitamin A: 397IUVitamin C: 0.1mgCalcium: 167mgIron: 3mg
Keyword Chicken pot pie noodle casserole, easy chicken pot pie with noodles, chicken pot pie pasta, lazy chicken pot pie pasta, chicken pot pie casserole
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