Chicken Pot Pie Noodle Casserole
Ingredients:
3 cups cooked chicken, shredded or cubed
12 oz egg noodles, cooked and drained
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
1/2 cup sour cream
1 1/2 cups shredded cheddar cheese
1/2 cup milk
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp dried thyme (optional)
1/2 cup crushed buttery crackers or breadcrumbs (for topping)
1/4 cup melted butter (for topping)
Directions:
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
Prepare the Sauce: In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, milk, garlic powder, onion powder, black pepper, and thyme (if using). Stir until smooth and fully combined.
Add the Chicken and Vegetables: Add the shredded chicken and frozen mixed vegetables to the bowl. Stir until evenly mixed.
Combine with Noodles: Add the cooked egg noodles to the soup mixture, stirring gently to coat the noodles evenly with the sauce.
Assemble Casserole: Pour the noodle and chicken mixture into the prepared baking dish. Spread it evenly to make sure it’s well distributed.
Add Topping: In a small bowl, combine the crushed crackers or breadcrumbs with the melted butter. Sprinkle the mixture evenly over the casserole.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
Serve: Remove from the oven and allow it to cool for a few minutes before serving.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: 400 per serving | Servings: 8