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Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

This comforting Chicken Pot Pie Casserole combines creamy soup, tender chicken, and veggies, topped with biscuits for a hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 340 g medium egg noodles Cook according to package instructions
  • 2 cans cream of chicken soup Each can approximately 10.5 oz
  • 1 can cream of mushroom soup Approximately 10.5 oz
  • 2 cans chunk chicken breast Drained, or use rotisserie chicken
  • 1 bag frozen mixed vegetables Approximately 12 oz
  • 1 can chicken broth Soup can size, approximately 14 oz
  • 2 cups shredded cheddar cheese Use your favorite cheddar
  • 240 g sour cream Adds creaminess to the casserole
  • 0.5 tsp garlic powder For flavor
  • 0.5 tsp salt To taste
  • 0.5 tsp black pepper To taste
  • 1 package Biscuits Such as Pillsbury Grands, for serving

Equipment

  • 9x13-inch Baking Dish

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Cook the egg noodles according to package instructions, then drain.
  3. In a large bowl, mix the cream of chicken soup, cream of mushroom soup, chicken broth, sour cream, garlic powder, salt, and black pepper.
  4. Add the cooked noodles, chicken, frozen vegetables, and shredded cheddar cheese to the bowl. Stir until well combined.
  5. Transfer the mixture to a greased 9x13-inch baking dish.
  6. Bake for 25-30 minutes, or until bubbly and heated through.
  7. Serve warm with biscuits.

Notes

This casserole is perfect for a family meal. Feel free to substitute fresh vegetables if you prefer, and serve with a side salad for a complete meal.